Ji Dan Bing: The Chinese Breakfast of Champions

Method12 steps · about 1 hr 25 min

1. 1

   Step 1: Mix the 170 g flour, ⅛ tsp salt and ½ cup warm water with a rubber spatula for about 2–3 minutes, until the sticky dough comes together in a ball. Coat the dough with 1 tsp vegetable oil.

   Uses 170 g all-purpose flour · ⅛ tsp salt · ½ cup warm water · 1 tsp vegetable oil to coat the complete dough

   
2. 2

   Step 2: Seal the bowl completely with plastic wrap and let the dough rest for 1 hour.

   Rest the covered dough · 60 minUses Complete mixed dough coated with 1 tsp oil

3. 3

   Step 3: After the rest, have the chopped scallions, optional cilantro, washed and dried lettuce, eggs and sauces ready. Divide the rested dough into four equal portions. Drizzle a little additional vegetable oil on the dough and your hands to prevent sticking; the dough should still be moist.

   Uses Complete rested dough · A little vegetable oil for the dough and hands

4. 4

   Step 4: Lightly oil the rolling surface and a standard non-tapered rolling pin wherever sticking occurs.

   Uses A little vegetable oil for the rolling surface and pin, as needed

   
5. 5

   Step 5: Take one of the four dough portions and roll it into an almost translucent thin sheet with the oiled non-tapered rolling pin. Keep the remaining three portions for the next pancakes.

   Uses One quarter of the divided dough, with the other three portions reserved · Oiled rolling surface and pin

   
6. 6

   Step 6: Heat a large skillet or frying pan over medium-high heat. Add 1 tsp vegetable oil and swirl to coat the pan. The oil should spread easily, but the skillet must not be smoking.

   Uses 1 tsp vegetable oil for the first pancake’s pan

7. 7

   Step 7: Lift the rolled sheet in one steady motion and lay it evenly in the hot pan. It should sizzle on contact.

   Uses The first thin dough sheet, separate from the three reserved portions · Pan heated with 1 tsp vegetable oil

   
8. 8

   Step 8: Immediately crack one egg into the centre of the dough. Lightly beat and spread it over the sheet with a fork or spatula; a little overflow is fine.

   Uses First dough sheet in the hot pan · 1 of the 4 eggs, for the first pancake

   
9. 9

   Step 9: Drizzle 1 tsp vegetable oil over this pancake. Flip it so the egg side faces down and cook that side for about 10 seconds, then flip it back.

   Cook the egg side briefly · 1 minUses First pancake with its spread raw egg · 1 tsp vegetable oil over the first pancake

10. 10

    Step 10: Cook for about another minute, until parts of the dough are golden brown and the egg is fully set without runny patches, reaching 71°C/160°F. Continue as needed to cook the egg through, then lift the pancake to a board or plate, egg side up, leaving excess pan oil behind.

    Brown the pancake and finish setting the egg · 1 minUses First pancake after the brief egg-side fry

11. 11

    Step 11: Spread any combination of sweet bean sauce, hot chili bean sauce and hot chili oil over the cooked pancake, to taste. Sprinkle with toasted sesame seeds and some of the chopped scallions, plus cilantro if using. Lay one large romaine leaf on top, roll up the pancake and serve hot.

    Uses Lifted cooked first pancake, separate from the remaining pan oil · Sweet bean sauce (甜面酱, tian mian jiang), to taste, optional · Hot chili bean sauce (豆瓣酱, doubanjiang), to taste, optional · Hot chili oil, to taste, optional · Toasted sesame seeds, for sprinkling · Some chopped scallions from the two-scallion supply · Some chopped cilantro from the optional handful · 1 of the 4 washed and dried romaine leaves

12. 12

    Step 12: Repeat the rolling, pan heating and cooking for each of the remaining three dough portions, using one egg, 1 tsp pan oil and 1 tsp oil over each pancake, with a little handling oil as needed. Use the same watched 10-second egg-side and about 1-minute finishing guides, continuing until each egg is fully set and reaches 71°C/160°F. Lift each pancake from the pan, dress it from the same topping supplies, add one of the remaining lettuce leaves, roll and serve hot. The batch makes four pancakes.

    Uses Remaining three equal dough portions · 3 × 1 tsp vegetable oil for the next three pans, plus 3 × 1 tsp over the pancakes; handling oil as needed · Remaining 3 eggs, one for each of the next three pancakes · Remaining 3 romaine leaves, one per pancake · Sweet bean sauce (甜面酱, tian mian jiang), to taste, optional · Hot chili bean sauce (豆瓣酱, doubanjiang), to taste, optional · Hot chili oil, to taste, optional · Toasted sesame seeds, for sprinkling