A thin, chewy flour crepe folded around a layer of egg, brushed with soy paste, and rolled up for the quintessential Taiwanese breakfast — simple, satisfying, and endlessly customizable.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: plate
Garnishes: soy paste, scallion
Accompaniments: soy milk, congee
Instructions
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1
Whisk flour, tapioca starch, water, and salt into a smooth, thin batter.
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2
Heat a lightly oiled non-stick skillet over medium heat. Pour half the batter, tilting to coat the pan in a thin layer.
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3
Cook 1-2 minutes until the crepe is set and the bottom is lightly golden. Crack an egg directly on top and spread it with a spatula.
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4
When the egg is mostly set, flip the crepe so the egg side is down. Cook 30 seconds more.
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5
Brush with soy paste, sprinkle with scallion if desired, then roll up tightly. Slice into sections.
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6
Repeat with remaining batter and egg. Serve immediately.
Did You Know?
Dan bing is so central to Taiwanese mornings that the island has an entire category of shops called "zǎo cān diàn" (breakfast shops) dedicated primarily to making it, alongside soy milk and shāo bǐng.
Chef's Notes
Equipment Tips
- non-stick skillet
- spatula
Garnishing
soy paste, scallion
Accompaniments
soy milk, congee
The Story Behind 蛋餅
Dan bing is the cornerstone of Taiwan's unique breakfast shop (早餐店) culture, which emerged in the mid-20th century as urbanization created demand for quick, affordable morning meals. The thin crepe wrapper — made stretchy with tapioca starch — is a Taiwanese innovation. Modern breakfast shops offer endless variations with corn, cheese, tuna, or chicken, but the classic egg-and-soy-paste version remains the most popular order across all demographics.
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