Dan Bing (Tortilla Egg Wrap)
For my cookbook "Better Baking," I took inspiration from my American Chinese upbringing for sweets like almond cookies and coconut mochi, but I can eat only so many desserts and rely on this savory recipe almost daily. I learned it from an auntie in my church community on the far east side of Los Angeles, where many families made some version of this dish. It evolved from Taiwanese dan bing, where egg is cooked and rolled into a thin, chewy dough. Flour tortillas, readily available in Southern California during my childhood and now everywhere, are an approximation -- not necessarily a close one but an ideal one for busy cooks. This is the simplest version, the one that comes together under 5 minutes for a satisfying meal when there's no time to cook. The egg can be cooked with stir-fried scallions and the wrap stuffed with crispy wontons, shredded lettuce and more seasonings, such as hoisin, sesame seeds and sesame oil.
1 flour tortilla
Grapeseed or other neutral-tasting oil
1 to 2 eggs
Salt and pepper
Spicy fermented bean sauce or other thick hot sauce, for serving (optional)
Heat a well-seasoned cast iron or nonstick skillet that can fit your tortilla over medium. Flip the tortilla in it until it's soft and warm, then transfer to a plate.
Add enough oil to coat the bottom of the pan. If you're using a smaller tortilla, crack in one egg. For a bigger round, crack in two. Sprinkle with salt and pepper and quickly break the yolks and scramble a bit and stir to form the eggs into a round the size of your tortilla. When the bottom is just set, but the top still wet, gently press the tortilla over the egg. Cook for 30 seconds or so, then flip the tortilla and egg together. You can let the bottom just get warm or keep it there until it crisps a bit.
Spread sauce over the egg if you'd like, then roll or fold in half or quarters to eat hot.
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