Egg-Filled Pancake

Egg-Filled Pancake

　　Henan is a province known for its staple carbohydrate-based cuisine, featuring a wide variety of noodle dishes and street snacks, among which Luoyang's Egg-Filled Pancake is a standout. Originally served as an accompaniment to Luoyang’s Water Banquet, this dish is best represented by the version made at Luoyang Zhen Butong Restaurant. With its chewy dough, fluffy eggs, delicious taste, and ease of preparation, it quickly gained popularity across cities in northern China. It is said that the improved version of the egg-filled pancake has now become a staple in breakfast markets around the country.

　　Below is an introduction to the traditional method of making egg-filled pancakes.

　　Ingredients: Flour, eggs

　　Garnishes: Green onions, salt, salad oil

　　Preparation Method:

　　1. Mix flour with boiling water to form a soft yet firm dough. Knead well and let it rest for 30 minutes. Wash and chop green onions into fine pieces.

　　2. Beat two eggs with chopped green onions and salt.

　　3. Knead the dough evenly, roll it into a long strip, and divide it into individual portions weighing about 30 grams each.

　　4. Flatten each portion, brush a layer of oil between every two pieces, stack them, and then roll them out into round pancakes about 15 cm in diameter.

　　5. Place the rolled-out pancake on a flat griddle and cook over low heat. Once bubbles start to form in the center, carefully open the edge and pour the egg mixture inside. Continue cooking until both sides are golden brown.

　　Tips:

　　1. Using scalded dough results in a softer and more elastic texture for the egg-filled pancake.

　　2. Control the heat while cooking to avoid burning the pancake.