🥞 Scallion pancake with egg
This breakfast favourite is a flaky scallion pancake fried with an egg cooked right onto one side, then folded or rolled around crisp lettuce and a brush of sweet-salty hoisin sauce. The pancake is crisp and chewy, the egg soft, and the lettuce adds crunch. It is eaten hot and on the go, usually cut into pieces and served in a paper bag.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 ready-made or homemade scallion pancakes
- 2 eggs
- 4 lettuce leaves
- 2 tbsp hoisin sauce
- 1 tbsp vegetable oil, salt
Method
- Heat a little oil in a frying pan and fry a pancake for 2 minutes until golden underneath.
- Beat an egg with a pinch of salt, pour it into the pan and lay the pancake on top, uncooked side down.
- Cook for 2 minutes until the egg sets onto the pancake, then flip.
- Brush the egg side with hoisin, add lettuce and roll or fold it up.
- Repeat with the second pancake and serve hot, cut into pieces.
How to make it lighter
- Use a non-stick pan and just a teaspoon of oil — 1 tbsp oil ≈ 120 kcal.
- Brush the hoisin on thinly, as it is high in sugar.
- Add extra lettuce, cucumber or shredded carrot for more volume.
History
Scallion pancakes with egg are a fixture of breakfast stalls in Taiwan and in cities across mainland China. The plain scallion pancake came first; adding an egg and fillings is the street-food version sold in the mornings today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →