蛋餅 (Dan Bing)

Dan bing (蛋餅) are one of the most popular breakfast foods in Taiwan, and can be found at street stalls across the country. It is a simple dish, consisting of a spring pancake pan-fried with beaten eggs and scallions. The spring pancake [1] on which dan bing is built is endemic to northern China, where wheat has long been cultivated. However, Taiwan’s tropical climate means that the island has historically subsisted on rice. Wheat products, such as pancakes and buns, did not become prevalent until the exodus of the Republic of China to the island in 1949. They brought with them the food traditions of many distinct regions of China, which merged and evolved to create new dishes. The humble egg pancake is one of these dishes—here’s how to make it.

Ingredients

4 eggs
2 spring pancakes
2 scallions, chopped
½ tsp salt
Vegetable oil

Begin by beating together 2 eggs, half of the chopped scallions, and ¼ teaspoon salt. Set aside the egg mixture, and heat about 1 tablespoon vegetable oil in a nonstick pan over medium-high heat. When the pan is hot, place one spring pancake into the pan. Fry without flipping for about 1 minute, or until the first side of the pancake is golden brown and crisp. If you prefer a softer final texture, use less oil and cut this initial fry short, instead just warming the pancake through.

Flip the spring pancake over, and immediately turn the heat down to medium-low. We will be introducing the eggs soon, and we don’t want the spring pancake to burn before the eggs set. Pour the beaten egg mixture over the spring pancake. Ideally, we want to have egg covering the entire pancake, so spread the egg about with a fork or chopsticks. Don’t worry if the egg spills over into the pan.

Cook the pancake for about 3-4 minutes, or until the egg is almost set. Then flip the whole pancake over and cook the egg side for 1 minute, or until the egg is cooked through. Remove the pancake from the heat, egg side up. Then roll the egg pancake into a tight spiral, and cut it into 1 inch pieces. The tight roll is not just about presentation; it is important to the final texture of the dish. By rolling the pancake, we make layers of crispy pancake and tender egg, creating textural contrast in every bite.

Repeat these steps to make the second pancake. Serve immediately, with thickened soy sauce and sweet chili sauce for dipping.

Substitutions

If you can’t find spring pancakes (also known as mandarin pancakes or moo shu pancakes) in the store, follow this recipe to make them from scratch. Alternatively, flour tortillas are a good substitute. In some places, scallion pancakes are used instead of spring pancakes. You can also experiment with adding fillings to the center of the pancake. Some common fillings in Taiwan are ham and cheese, pork floss, fresh cilantro, and corn. If you are using fillings which should be heated through, add them to the egg immediately after pouring the eggs into the pan.

[1] This recipe uses a spring pancake as a base. This is the oldest form of dan bing, and is still the version found most commonly in Northern Taiwan. In Southern Taiwan, however, it has become popular to build dan bing on pancakes made from crepe batter, resulting in a more delicate but less crisp texture.

Recipe

Prep Time: 5 min Cook Time: 10 min Total Time: 15 min

Difficulty: 2/5

Heat Sources: 1 burner

Equipment: nonstick pan

Servings: 2

Ingredients

4 eggs
2 spring pancakes
2 scallions, chopped
½ tsp salt
Vegetable oil

Instructions

1. In a bowl, beat together 2 eggs, half of the chopped scallions, and ¼ tsp salt.

2. Heat about 1 tbsp vegetable oil in a nonstick pan over medium-high heat. When the pan is hot, place 1 spring pancake into the pan. Fry without flipping for about 1 minute, or until one side of the pancake is golden brown and crisp.

3. Flip the spring pancake over, and immediately turn the heat down to medium-low. Pour the beaten egg mixture over the spring pancake.

4. Cook for 3-4 minutes, or until the egg is almost set. Then flip the whole pancake and cook the egg side for 1 minute.

5. Remove the pancake from the heat, egg side up. Roll the egg pancake into a tight bundle and cut into 1 inch pieces.

6. Repeat steps 1-5 for the second pancake. Serve with thickened soy sauce and chili sauce for dipping.