Scallion Pancakes and Scrambled Eggs

Serving platter made by Heath Ceramics.

Another recipe pulled from culinary school archives. During this quarantine, I really miss Chinese take out, and Scallion Pancakes are a favorite at my house. Making these babies is pretty simple, and you could honestly eat them with anything. Today, I ate them with soft scrambled eggs and a delicious savory sauce leaving you wanting more.

Serves 2

Ingredients:

• Scallion Pancakes:

  • 2 cups all-purpose flour (plus extra to dust the board)

  • 1 cup boiling water

  • 1/4 cup sesame oil

  • 6 scallions (green onions)

  • 1/4 cup vegetable or canola oil

• Sauce:

  • 2 tablespoons soy sauce

  • 2 tablespoons rice wine vinegar

  • 1 tablespoon chopped cilantro

  • 1/2 teaspoon grated ginger

  • 2 teaspoons sugar

• 8 eggs, scrambled

• Kosher salt and white pepper

Steps:

1. Preheat oven to 200 degrees (this will be your warming oven) with a sheet pan.

2. In a food processor, place the flour in it and slowly drizzle the hot water into it. Mix only until the mixture turns into a ball of dough. Transfer the dough to a floured surface and knead for a minute to form a smooth ball. Transfer the dough to a bowl and cover with a damp kitchen/paper towel. Rest for 30 minutes.

3. While the dough is resting mix all the sauce ingredients together. Set aside.

4. Divide the dough into 4 and roll into balls. On a floured surface, roll a ball out into a disk roughly 8 inches in diameter. Brush the disk with a thin layer of sesame oil and sprinkle the scallions on top. Roll the disk up like it’s a jelly roll, then twist the roll into a tight spiral, tucking the end underneath. Roll it again into another 8 inch disk. Set aside. Repeat with the other 3 balls.

5. Heat vegetable/canola oil in a nonstick pan over medium-high heat. Add pancake dough and cook for 2 minutes or until golden brown. Flip, and cook for another 2 minutes. Place cooked pancakes in the warming oven. Repeat until all the the pancakes are done.

6. Whisk your eggs with salt and white pepper (I typically use 1/4 teaspoon per 2 eggs, but feel free to salt your eggs as you usually do).

7. Heat more oil into pan over medium-low heat. Add the eggs and using a rubber spatula and keep moving the eggs around until you get soft curds. Honestly, cook the eggs the way you like them because I know some people like soft scramble and others like the rubbery version (eek).

8. To eat, add the eggs on top of a piece of the scallion pancake, and drizzle the sauce on top of everything. So fuckin’ good!