Monday, April 7, 2014

Cilantro and Carrot Egg Pan Cake (香菜蛋饼)

When I first visited China, I was surprised at all of the different kinds of egg pancakes, and flour pancakes there were. It's refreshing to have a small egg pancake like this for lunch, or brunch. It's lite savory taste works well with the richness of an egg.

Cilantro and Carrot Egg Pan Cake


2 eggs

1 carrot (finely chopped)

2 Tbsp cilantro (finely chopped)

1/2 tsp water

1/2 tsp sesame oil


1. Combine all of the ingredients together, and whisk abruptly for about 30 seconds.

2. Heat a non-stick skillet to medium heat.

3. Pour just enough of the liquid in a hot non-stick skillet to cover the complete bottom.

4. Turn fire to lowest setting, and cover with a tight lid.

5. Loosen the side of the egg pancake with a rubber spatula. Remove from pan and serve.

6. Repeat process until all the liquid is gone.

Cooks Helpful hints:

This is a crape like egg pan cake, so it will be very thin. If you fold it into quarters it has a nice layered texture when you eat it.


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