Name: Scallion Pancake with Eggs Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese-Inspired
Ingredients: 1½ cups all-purpose flour; ½ tsp salt; ½ cup boiling water; ¼ cup cold water; ⅓ cup chopped scallions; 3 tbsp sesame oil (for brushing); 2 tbsp neutral oil (for frying); 4 large eggs; Soy sauce or chili oil for serving

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Scallion Pancake with Eggs is the ultimate marriage of crisp, savory comfort and breakfast perfection. Imagine warm, flaky layers of golden pancake infused with fragrant scallions, all crowned with luscious runny eggs and a drizzle of salty, spicy sauce. This dish transforms a few humble ingredients into something truly unforgettable, making it a powerful hero for weekend brunch or a quick anytime meal. Whether you’re reliving your favorite street food moment or just building a new favorite in your kitchen, this Scallion Pancake with Eggs delivers on crunch, flavor, and pure happiness.

Scallion Pancake with Eggs Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed how simple ingredients magically become the Scallion Pancake with Eggs you crave. Each one brings an essential role, from chewy layers to crispy edges and bursts of color and flavor.

All-purpose flour: The main structure for the pancakes, giving them their signature chew and crisp.
Salt: Balances flavors and heightens every bite.
Boiling water: Helps create a dough that’s both soft and easy to layer, ensuring tenderness.
Cold water: Cools down the dough just enough for manageable kneading and better texture.
Chopped scallions: The star topping—fragrant, fresh, and a pop of color.
Sesame oil (for brushing): Layers in deep, nutty flavor between every swirl.
Neutral oil (for frying): Gives that irresistible golden, crispy exterior without overpowering the flavor.
Large eggs: You’ll want them as fresh as possible, since they become the perfect rich topping.
Soy sauce or chili oil (for serving): Adds savory or spicy contrast—the finishing touch that makes the dish sing.

How to Make Scallion Pancake with Eggs

Step 1: Make the Dough

Start by combining the flour and salt in a mixing bowl. Gradually stir in the boiling water to hydrate the flour—this step helps create those tender layers. Add cold water next, mixing until you have a shaggy-looking ball of dough. Knead it on the counter for about 5 to 7 minutes, until it comes together smooth and elastic. Cover the dough and let it rest for 30 minutes, giving the gluten time to relax for easier rolling (and tastier pancakes).

Step 2: Roll, Fill, and Shape

After your dough has rested, divide it in half. Working with one piece at a time, roll it into a thin circle on a floured surface. Brush the top with sesame oil, sprinkle generously with chopped scallions, then roll it up tightly into a log. Coil that log into a snail-shell spiral, then gently flatten and roll it out again—this is the secret to all those lovely, flaky layers you get in an authentic Scallion Pancake with Eggs. Repeat with the second dough ball.

Step 3: Fry the Pancakes

Heat a tablespoon of neutral oil in a skillet over medium heat. Lay in one pancake and fry until the bottom is deep golden and crisp, about 2 to 3 minutes per side. It should sizzle happily and smell amazing as the scallions caramelize inside. Fry the second pancake the same way, adding a bit more oil if needed. Once they’re cooked, keep them warm while you move on.

Step 4: Cook the Eggs

In the same skillet (no need to wash it—the leftover oil picks up every bit of flavor!), fry the eggs sunny-side-up, or however you love them best. The runny yolks make a gorgeous sauce, so I’m a fan of slightly undercooked centers. You’ll want two eggs per pancake for the full Scallion Pancake with Eggs experience.

Step 5: Serve and Enjoy

Slice the pancakes into wedges, nestle (or pile!) the eggs on top, and bring everything to the table still warm. Set out bowls of soy sauce or chili oil so everyone can customize their plate—there’s no wrong way to enjoy the layers and yolk together.

How to Serve Scallion Pancake with Eggs

Garnishes

A flurry of extra scallions, sesame seeds, or even a scatter of chopped cilantro instantly brightens the finished Scallion Pancake with Eggs. Try a sprinkle of white pepper or five-spice for deeper aroma right before serving.

Side Dishes

Round out your meal with a quick cucumber salad, pickled radishes, or sautéed greens—all add fresh contrast to the rich, savory pancake. A side of sliced fruit balances out the flavors if you’re serving brunch.

Creative Ways to Present

Turn Scallion Pancake with Eggs into hand-held breakfast wraps by rolling a hot pancake around a soft egg and a spoonful of sauce. Or, cut everything into bite-sized fingers for a picnic or party platter—watch them disappear in minutes!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool to room temperature, then wrap pancakes and eggs separately in plastic wrap or airtight containers. Store in the fridge for up to two days—this helps keep the pancakes from getting soggy.

Freezing

If you want to make Scallion Pancake with Eggs ahead, freeze cooked (but undecorated) pancakes in a single layer until solid, then stack them in a freezer bag. Eggs don’t freeze well, so cook those fresh when you’re ready to serve.

Reheating

For the best texture, rewarm pancakes in a skillet over medium heat or pop them in the toaster oven. Reheat eggs gently in a microwave or in a pan with a lid—just until warmed through, to avoid overcooking the yolks.

FAQs

Can I use whole wheat flour instead of all-purpose?

You can substitute whole wheat flour for up to half of the all-purpose flour, though your Scallion Pancake with Eggs will be a bit denser and nuttier in flavor. To keep things light, don’t swap entirely—just blend the flours.

How do I get my pancakes extra crispy?

Make sure your pan is hot before you add the pancakes, and don’t be shy with the oil. Fry in batches if needed so they aren’t crowded, which keeps that surface crisp and golden.

Can I make Scallion Pancake with Eggs vegan?

Absolutely! Replace eggs with your favorite plant-based alternative or simply skip the eggs and serve your pancakes with sautéed mushrooms or tofu for a savory, satisfying vegan meal.

What’s the secret to flaky layers?

The combination of coiling and rerolling the dough after the scallions are added is key to those signature layers in Scallion Pancake with Eggs. Brushing with sesame oil and not overworking the dough also helps.

Can I add other veggies or seasonings?

Yes! Feel free to toss in chives, finely diced onions, or even a pinch of Chinese five spice or white pepper to the filling for extra layers of flavor in your Scallion Pancake with Eggs. Just keep moisture in check for the crispiest results.

Final Thoughts

If you’re after a breakfast (or anytime snack) that’s comforting, satisfying, and wonderfully simple, give Scallion Pancake with Eggs a try. With its flaky layers, runny yolks, and irresistible crunch, this dish has every chance of earning a permanent spot in your kitchen lineup. I can’t wait for you to taste it!

Scallion Pancake with Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 17 reviews

Author: Emma
Total Time: 35 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

Scallion Pancake with Eggs is a delicious and savory Chinese-inspired dish perfect for breakfast or a main course. Crispy, flaky scallion pancakes are topped with sunny-side-up eggs, creating a flavorful and satisfying meal.

Ingredients

Scale

Dough:

1½ cups all-purpose flour
½ tsp salt
½ cup boiling water
¼ cup cold water

Additional Ingredients:

⅓ cup chopped scallions
3 tbsp sesame oil (for brushing)
2 tbsp neutral oil (for frying)
4 large eggs
Soy sauce or chili oil for serving

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Instructions

Mix Dough: Combine flour and salt. Add boiling water and cold water, knead until smooth. Rest for 30 minutes.
Prepare Pancakes: Divide dough, roll into thin circles, brush with sesame oil, add scallions, roll into logs, flatten into pancakes.
Cook Pancakes: Fry in oil until golden and crispy. Fry eggs sunny-side-up.
Assemble: Top pancakes with eggs, cut into wedges, and serve with soy sauce or chili oil.