Easy Asian Egg Pancake
This is an Asian appetizer that was common in my home as a child and it's followed me into adulthood. Hopefully you'll enjoy it as much as my family has.
- 4 eggs, beaten
- 2 green onions, sliced thin
- 1 tablespoon soy sauce
- 1 tablespoon water
- Salt to taste
Level of difficulty Easy
Preparation time 5mins
Cooking time 7mins
Cost Budget Friendly
Beat eggs lightly. Add onions, soy sauce, water, and salt if desired. Mix well.
Pour into pan on medium heat. Do not stir. Gently push sides to allow uncooked eggs to fill in space as if cooking an omelet. When almost cooked carefully flip entire egg to other side. Allow egg to cook all the way through.
Place egg on plate and slice like a pizza. Serve as a snack or with a side of rice.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.