Scallion Pancakes with Fried Eggs recipe
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Ingredients
- 2 cups bread flour 1 teaspoon salt ¾ cup water 1 cup finely chopped scallions 2 tablespoons vegetable shortening ½ teaspoon vegetable oil salt and ground black pepper to taste 4 large eggs
Nutrition Info
- 358.1 caloriescarbohydrate: 45.8 gcholesterol: 186 mgfat: 13 gfiber: 2.1 gprotein: 14 gsaturatedFat: 3.4 gservingSize: -sodium: 658.1 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Scallion Pancakes with Fried Eggs
Directions
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Mix flour and salt together in a bowl. Pour in water and combine with an electric stand mixer or knead with your hands until you have a smooth dough that's not sticky. Let rest for 20 to 30 minutes.
Divide dough into 4 equal pieces. Form into balls and let rest for 15 minutes.
Roll each ball into a very thin, 8x12-inch rectangle. The thinner the rectangle is, the more layers you will have in the end. Spread about 1/2 tablespoon of shortening on each rectangle. Spread 1/4 cup scallions on top. Roll each rectangle so you have long ropes, press down on each end to seal. Roll each into a tight, snake-like coil, with seams inside.
Heat a 12-inch nonstick pan over medium heat. Put oil in the pan and spread around with a spatula. Place 1 pancake flat into the pan and cook, covered, about 2 minutes. Uncover and flip, season with salt and continue to cook until golden, about 4 minutes more.
Crack 1 egg in a small bowl and beat lightly. Add salt and pepper. Pour egg on top of the pancake, spreading evenly. Cover and cook until egg is set, 2 to 3 minutes. Uncover and fold pancake in half. Transfer to a plate and cut with a pizza cutter into 4 wedges. Repeat with remaining pancakes and eggs.