Classic Scallion Dan Bing (Taiwanese Breakfast Omelet)
Classic Scallion Dan Bing (Taiwanese Breakfast Omelet)
Classic DishDan Bing
Prep: 10 min • Cook: 8 min. Thin, crepe-like wheat batter is spread thin in a hot skillet, then topped with a beaten egg and bright scallion strips before being folded and rolled into a soft, slightly chewy breakfast staple. This classic Taiwanese morning street-food features a lacy wrapper with a stretchy egg ribbon and scallion fragrance; the texture is achieved by a fairly loose batter and quick, even cooking. Serve warm, sliced into rounds or rolled whole for a grab-and-go breakfast.
- Preparation time
- 10 min
- Cooking time
- 8 min
- Total time
- 18 min
- Servings
- 2
Instructions
Batter
- 1In a bowl whisk together the sifted all-purpose flour and salt.
- 2Gradually whisk in the water until a smooth, thin batter forms; it should be pourable and slightly thinner than pancake batter.
- 3Cover and let rest 5 minutes to hydrate the flour; stir briefly before cooking.
Cook
- 1Heat a nonstick skillet over medium heat and brush lightly with vegetable oil.
- 2Pour about 1/4 cup of batter into the skillet and tilt to spread into a thin, even round (aim for a lacey crepe). Cook until the surface is mostly set and edges lift, about 45–60 seconds.
- 3Quickly pour half of the beaten egg over the wrapper and spread gently so it covers the surface; scatter half the sliced scallions on top.
- 4When the egg is set but still tender, use a spatula to fold the wrapper into thirds or roll it from one side into a tight roll; transfer to a plate and repeat with remaining batter, egg, and scallions.
- 5If desired, press each roll lightly in the pan for 10–15 seconds to seal and warm through.
Serve
- 1Slice rolls into 1–2 inch pieces or serve whole; accompany with soy sauce, chili sauce, or sweet bean paste if preferred.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 12 g
- Fat
- 15 g
- Carbs
- 40 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Fat | 15 g |
| Carbs | 40 g |
Tips
- Resting the batter for a few minutes hydrates the flour and helps create a smoother, more flexible wrapper.
- Keep the pan at medium heat and work quickly so the wrapper sets but the egg remains tender and slightly stretchy.
- Slice the rolled dan bing into rounds while still warm for neat cross-sections and easy, grab-and-go portions.
