everythingtess

This scallion and egg pancake takes less than 5 minutes to cook, is low-budget friendly and makes for an easy, savory breakfast. It is inspired from my time in China where this type of scallion and egg dish was served at our communal breakfasts. It’s not an exact replica, but it comes close to what I remember. The two key ingredients needed are fish sauce and green onions. The fish sauce is required and cannot be swapped out. And don’t worry, your eggs will not taste fishy. Additionally, you will be tempted to use salt, but don’t. The fish sauce alone has enough salty flavor that if you do add salt, it becomes overbearing.

Pro Tip:

Green onions keep growing after cutting by storing them in in-direct sunlight with a small amount of water on the roots. Swap out the water every 1-2 days.

INGREDIENTS

• 1/2 tsp. of oil
• 2 Large Eggs
• 1/8 tsp. fish sauce
• Sprinkle of black pepper (I use 3 twists on the pepper grinder set to coarse)
• 1 full green onion (both white and green)

Instructions

1. Pre-heat a small pan on low with a 1/2 tsp of oil.
2. Crack the eggs into a small bowl.
3. Add the fish sauce and black pepper.
4. Add finely chopped green onions.
5. Mix until fully scrambled.
6. Add the eggs to the pan, the eggs will immediately start to cook and once they are almost fully cooked through (about 1-2 minutes), flip and cook an additional 1-2 minutes or less until cooked through. One side will be darker than the other.
7. Remove from pan and enjoy!