Just One Carry-On

Taiwanese Egg Crepe (aka Dan Bing)

My Taiwanese Egg Crepe is a super easy and delicious breakfast that the whole family will love. The recipe can also easily be adapted to the ingredients you have on hand.

CourseBreakfast
CuisineTaiwanese
KeywordAsian, breakfast, Chinese, easy breakfast, healthy, healthy recipe, protein, Taiwanese

Servings	Prep Time
1crepe	5minutes

Cook Time	Passive Time
5minutes	0minutes

Servings	Prep Time
1crepe	5minutes

Cook Time	Passive Time
5minutes	0minutes

Ingredients

1tbs cooking oilI like grapeseed oil or avocado oil spray
1 uncooked tortillacooked tortillas or scallion pancakes work too
1 egglightly beaten
2/3stalk green onionchopped
4thin slices cold braised beefcan also use Taiwanese shredded pork jerky
1tbs hoisin sauce
1pinch saltjust a tiny pinch per egg

Instructions

Heat cooking oil on medium heat in frying pain.
Add chopped green onions and cook for 20 seconds.
Pour lightly beaten egg on top of green onions.
Immediately put the uncoooked tortilla on the uncooked egg. Push down on the tortilla to spread the egg around underneath and center it. Cook for 30 sec to 1 min until egg is slightly browned.
Flip the egg/tortilla combo over with a spatula and cook for another 1 minute until tortilla forms air pockets.
Remove from heat and flip the egg/tortilla combo back over onto a plate.
Spread 1 tbs hoisin sauce down middle of egg (if you’re using shredded pork jerky, skip this step).
Lay the cold braised beef over the hoisin sauce.
Fold up the bottom of the egg crepe about 1 inch towards the center to make a flat edge on the bottom. Then, roll the egg crepe from one side to the other. Wrap in foil to hold the shape. Serve hot!