Of the many great things about going back to Taiwan is being able to wake up every morning, walk down the street and buy a huge, delicious Taiwanese breakfast. I’ve never been a big fan of the whole sausage, eggs, and bacon breakfast options (especially here on campus), but thankfully I have a kitchen close to my dorm to recreate some of my favorite breakfasts. One of my favorite breakfasts is the 蛋餅 (dan bing), or what I guess can be described as an egg pancake roll or egg crepe of sorts. This recipe in particular brings back memories of the little café close to my grandmother’s house in the countryside and also memories of my mother, who would always make this for me in high school. (Yes, I know I’m spoiled, but I was lucky to have my mom cook a delicious breakfast for me every morning, even in high school.)
Anyways, this recipe is super easy and quick to whip up, and you can add even more ingredients to meet your heart’s desire if you wish to do so!
- 2 eggs
- Green onion, minced
- 1/4 cup corn
- Flour tortilla
- Vegetable oil
- Salt and pepper, to taste
Whip eggs and add a pinch of salt and pepper
Mix in green onion and corn.
Heat oil in pan over medium heat.
Pour egg mixture and spread out in pan.
As egg mixture starts to bubble, add tortilla on top.
Cook until egg has set, and flip pancake over.
When tortilla is golden brown and starts to puff and egg is thoroughly cooked, remove from heat.
Fold pancake into thirds.
The picture below should give you an idea of what the egg should look like before adding the flour tortilla on top.
I think corn and eggs are a delightful combination, but if you’d like, you can add a slice of ham or cheese, or just take out the corn.
These are delicious served with ketchup or soy sauce! Now all I need is a large glass of fresh soymilk or black tea.
What are you eating today?
Have a lovely day! ♥