Taiwanese Egg Pancake

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Average: 5 (1 vote)
Egg pancake or Dan Bing
Serving Size: 
3-4
Preparation Time: 
20-30 minutes
Ingredients: 
  1. Uncooked Flour Tortilla                              6 pieces
  2. Egg                                                                 5
  3. Chopped Scallion (green onion)            ~4  Tbsp
  4. Salt                                                              ~1/2 tsp
  5. Brown Sugar                                             ~1/2 tsp
  6. Chicken Bouillon Powder                      ~1/4 tsp (optional)
  7. Olive oil or canola oil                               ~ 12 tsp
Procedure: 

Egg Pancake is a very popular breakfast food in Taiwan, and now probably in China as well. The best egg pancakes I remember was the ones I could buy from a street side outdoor breakfast eatery in Taipei many many years ago, covered only by makeshift sheds that would be taken apart after the breakfast hours. Later these beloved breakfast specials would move into chain breakfast restaurants like Yong-Ho Soy Milk. They made great Chinese pastries like buns, deep-fried Chinese pastry sticks, sticky rice ball and egg pancakes. Those eggs pancake were also pretty good as I remember. But nowaday, whenever I visited Taipei and ordered egg pancakes from the small breakfast eateries all over the city, they were no longer as good as I remeber, or as good as I made from the following recipe. Mainly because the pancakes they use now are not as thin and as chewy as the ones in the old days. The chewy pancakes require longer time to let the dough sit in order to achieve the elasticity and these breakfast eateries just don't bother to do that. Or whoever taught them to make egg pancake never taught them to follow that step. These breakfast places should really buy the Costco Tortilla to make their egg pancakes. It's easier and better and might even cost less. Perhaps I should open an egg pancake special eatery in Taipei myselfsmiley.

Anyway, the following recipe uses the uncooked tortilla from Tortilla Land (you can get it in US Costco) which makes up the very flaw found in the egg pancakes in most breakfast places in Taipei. It's thin and chewy. After eating our home-made egg pancakes for many years, my kids were really disappointed when they tasted the supposedly authentic egg pancake in Taipei. They think my home-made tortilla egg pancakes are  better!

  1. Cook both sides of tortilla one by one on pan in medium to low heat until tortilla turns slightly golden. No oil is needed.
  2. Beat all eggs in a medium bowl.
  3. Add salt, sugar and chicken bouillon into beaten eggs.
  4. Heat scallion with ~1 tsp oil under medium to high heat in a small souce pan. This step is optional. You can also just add the raw scallion into beaten eggs. Personally I think oil heated scallion adds flavor to the egg mixture.
  5. Add scallion into egg mixture.
  6. Add 1-2 tsp oil into heated pan in medium to high heat. Spread the oil to the whole pan by tilting the pan at various angles.
  7. Add just enough egg mixture that spreads to the size of a tortilla by tilting the pan and there is not much extra egg liquid floating around.
  8. Before egg is completely cooked, place a piece of cooked tortilla on the spread egg mixture and press tortilla with spatula so that egg is attached to tortilla.
  9. Steps 7 and 8 happened really fast with enough heat. Take practice to get the exact amount you want in time. Flip the tortilla and egg over together so that egg is on top before egg gets burned.
  10. The egg should be pretty much cooked and there is no liquid egg around. Start folding 1/3 of both layers towards the center. Then continue folding so tortilla becomes a 1/3 wide flat roll.
  11. Flip the roll over one last time to make sure that egg is fully cooked then take the roll out onto a plate. One egg pancake is done!
  12. Repeat steps 6-11 to make the rest of the egg pancake from the rest of the cooked tortilla and egg mixture.
  13. The amount of egg for each egg pancake is arbitrary, but the rule of thumb is that it is a thin layer of egg the same size as the tortilla. Once you practice a few times you will know exactly how much  it should be.
  14. Enjoy one of the most loved breakfast delicacy from Taiwan and better than most of what they make in Taiwan now!

The egg pancake made this way matches the memory I have of the egg pancake I ate as a kid. In the Chinese supermarkets, there are frozen uncooked pancakes specifically for making egg pancake. I'd say those are about as good but they are sometimes somewhat thicker and mainly a lot more expensive than the Costco uncooked tortilla (each has about 5 pieces of pancakes and sell for $2.00-$3.00, whereas the each bag of Costco tortilla has 44 flour tortilla and costs less than $6.00). I like the tortilla egg pancake better.

 

 

Uncooked Tortilla
Uncooked Tortilla
Cook tortilla in medium to low heat
Cook tortilla in medium to low heat
Cook till tortilla is slightly golden
Cook till tortilla is slightly golden
Heat scallion in olive oil with medium to high heat
Heat scallion in olive oil with medium to high heat
Mix eggs and seasoning and heated scallion
Mix eggs and seasoning and heated scallion
Add oil to pan and heat in medium to high heat
Add oil to pan and heat in medium to high heat
Spread oil to the whole pan
Spread oil to the whole pan
Pour egg mixture to pan
Pour egg mixture to pan
Spread the egg mixture in the pan to form a thin layer of egg
Spread the egg mixture in the pan to form a thin layer of egg
Cover egg with a cooked tortilla
Cover egg with a cooked tortilla
Flip tortilla and egg over so egg is now on top
Flip tortilla and egg over so egg is now on top
Start folding 1/3 of the tortilla towards center
Start folding 1/3 of the tortilla towards center
Continue folding into a flat roll
Continue folding into a flat roll
Flip over to make sure no more liquid egg
Flip over to make sure no more liquid egg
Ready to serve egg pancake
Ready to serve egg pancake
Dish Type: 
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