Description
A Taiwanese-style thin omelet (or flat egg) where fresh eggs are mixed with massive chopped green scallions, cooked with generous oil so the edges are crispy and the inside is fluffy.
Restaurants serving Scallion Omelet
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Egg
- Green scallions
- Salt
- White pepper
- Oil
Instructions
- [Authentic Recipe]
- Crack fresh eggs into a bowl and beat well with chopsticks.
- Toss in 'massive chopped green scallions' amounting to about half the volume of the beaten egg.
- Mix in salt and a little white pepper (this decides the Taiwanese flavor).
- Heat slightly generous oil (adding a little lard/sesame oil makes it savory) in a pan (or giant griddle) until just before smoking.
- Vigorously pour the egg, exploding the scallion aroma into the oil with a loud sizzle.
- Quickly shape it round (or square) with a spatula, and cook briefly until both sides are light golden brown.
Learn more Spice, substitutes, tips
Key spices
Savory scallion and White pepper
Substitutes at Japanese supermarkets
Japanese thin scallions
Pairing
White Porridge or Mantou
Trivia
[For Everyone] Unlike Japanese Dashimaki Tamago, the Taiwanese way adds zero sweetness, eaten for its 'saltiness and savory oil aroma'. The origin of Taiwanese home cooking, always on tavern menus too.
Eating tips & etiquette
[Unique Eating] Don't eat it alone; use it as a side for plain white porridge, or sandwich it in a halved Mantou to add saltiness!
Allergen
Egg, Sesame (if oil used)