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Scallion pancakes, also known as "cong you bing," are a beloved staple in Chinese cuisine, celebrated for their flaky, crispy texture and savory flavor. These delightful pancakes have been a part of Asian culinary tradition for centuries, often enjoyed as a snack, appetizer, or even a side dish. The unique combination of all-purpose flour and finely chopped scallions yields a dish that is not only delicious but also embodies the essence of comfort food.

Scallion Pancake with Eggs

Discover the joy of making Savory Scallion Pancakes with Scrambled Eggs, a delightful twist on a classic dish! These flaky, crispy pancakes are infused with fresh scallions and paired with creamy scrambled eggs for a satisfying meal at any time of day. Perfect as a snack, breakfast, or light dinner, this recipe is simple and customizable. Roll up your sleeves and impress your loved ones with this delicious comfort food! #ScallionPancakes #ComfortFood #EggRecipes #AsianCuisine #HomeCooking #SavorySnacks #DeliciousRecipes #Foodie
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Ingredients
  

2 cups all-purpose flour

1 cup boiling water

1/2 teaspoon salt

1/4 cup vegetable oil (for frying)

1 cup scallions (green onions), finely chopped

2 large eggs

Salt and pepper to taste

1 tablespoon sesame oil (optional)

Soy sauce (for dipping)

Instructions
 

In a mixing bowl, combine the flour and salt. Gradually pour in the boiling water, stirring with a fork until the mixture forms a shaggy dough.

    Let the dough cool slightly, then knead it on a floured surface for about 5-8 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

      After resting, divide the dough into 4 equal pieces. Roll out one piece into a thin circle about 10 inches in diameter. Brush a thin layer of vegetable oil over the surface, sprinkle with scallions, and season lightly with salt and pepper. Roll into a log, then form it into a spiral, tucking the end underneath. Flatten gently with your hand.

        Roll the spiral into a pancake again until about 1/4 inch thick. Repeat the process with the remaining dough pieces.

          Heat a tablespoon of vegetable oil in a skillet over medium heat. Cook each pancake for 3-4 minutes on each side until golden brown and crispy. Remove and keep warm.

            In a separate bowl, beat the eggs and season with salt and pepper. In the same skillet, add a bit more oil if needed and pour the eggs into the hot skillet. Cook until set, stirring gently to scramble.

              Serve the scallion pancakes topped with scrambled eggs, drizzled with sesame oil, and accompanied by soy sauce for dipping.

                Prep Time: 30 mins | Total Time: 1 hr | Servings: 4