Scallion Egg Wrap Recipe (2024)

No. No, it does not.

Jian Bing was my favorite street food when I lived in Beijing. This recipe is missing the crunchy wafer element that give Jian Bing that extra wow factor. A matzoh would be too bland. But a few well-chosen potato chips would work wonders before you fold the whole thing up!

The pickled mustard greens are easy to make.Rinse well and chop into 2 inch pieces. salt heavily with kosher salt and wait about an hour. Rinse at least twice (more if still too salty) and then hand squeeze as much water out as you can. place in jar and cover with pickling solution: (equal parts)sugar dissolved into water, and white vinegar. Refrigerate and wait about a week.

Another parent at school made these for the kids when we had early morning practice, and they were gone in minutes. She made them with only the tortilla, egg, and scallions (probably with a little salt and pepper) and they were delicious. She rolled them into cylinders instead of folding them into wedges, and wrapped them in foil - they stayed warm for at least 30 minutes and were also tasty at room temperature.

Wonton strips, as sold for salads, work (speaking as another former Beijing resident). We have found that it's better if you make the dough yourself with 1:1:1:1 mung bean flour, all purpose flour, milk, and water (maybe skimp a little on the liquids); fill a large nonstick skillet, flip once, then do the egg, sauces, and toppings and fold the whole thing over on itself. Closest I've been able to get to the real thing.

...it does not count as this thing, but the other point of recipes is to inspire and serve as guides...so in that sense, yeah, it counts (me thinks).... Cooking, among other things, is technique and combinations ... and you flew with those. Good job, John Barber! My sister is a similar kind of cook -- well, I didn't have this, but I had this (in the category), and so I can kind of do this, and the thing comes out as something entirely different.... in art: abstracting the model... .

The only ingredient I had on hand was the eggs, so a scrambled the eggs with chives and parsley, placed the eggs open-faced on dark rye, and splashed with Alder-smoke salt and green Thai curry paste. It was wonderful, proving I need to be more exploratory in my cooking. Does that count?

Jian bing is a specialized skill, but I do wish that the NYT had legitimately tried to interpret this for home cooks, as they do for many other recipes involving specialized skills!! As written, this is just a suggestion of herbs and sauces that taste good with eggs. This is missing two key components-- the mung bean crepe, and the crunchy wafer inside. The mung bean crepe can't be too difficult to make, and I've seen people use you tiaos (available frozen) to approximate the wafer.

I make this same thing! The only thing I do differently is I keep the tortilla in the pan and scramble the eggs on the tortilla - the way I saw the street vendors make this in Shanghai. So good!

I assume that you should flip the tortilla and egg combo before you slide onto the plate. Or am I misunderstanding the instructions?

This is such a great, easy, American version of one of my favorite Chinese snacks! A helpful tip if you can't get your hands on pickled greens easily - I've seen jianbing made in the west with a salad mix of lettuce, carrots, and red cabbage that you can easily pick up at any western grocery store, it definitely does add a nice crunch.

I made these this morning -- flipped quickly once to get the wet-ish part under the tortilla for sure done -- 5-10 seconds. Sprinkled with a few drops of ginger soy sauce before placing tortilla on top. SUPER DELICIOUS. ... And you then say, why didn't I think of this one? Also perfect for high-schooler's lunch, at room temp. He is totally up for it. Thank you for this quick, ingenious and delicious (and filling) recipe. Egg to tortilla: 1:1.

The flavors in this are awesome and make me nostalgic for a northern Chinese food stall in Oakland that used to sell jian bing for $4. Didn’t have pickled mustard greens, but added sliced Serrano peppers pickled in white wine vinegar for a kick. My eggs scrambled too fast after adding them in on top of the scallions - lumpy and scrambled egg-like rather than crepe like. Next time I’ll keep the heat on med-low and won’t scramble after adding the egg on top of the scallion.

Thanks for your notes, all! We edited the recipe to clarify that you should flip the pancake onto a plate, egg side up.

This feels like sarcasm to me.

An absolutely delicious fast, easy recipe. Instead of mustard greens I use spicy zha kai, made from the pickled stems and which has a great crunchy texture and adds the requisite heat. No need for the chile paste!

I love this! Thank you !

Make these every morning now. Great way to start the day! Lot of beautiful greens in convenient tortilla. What more could you ask for?

as a taiwanese person- pls do not use store bought tortillas for this. it is so easy to make the taiwanese "bing" part at home with some apf, cornstarch, water and a pinch of salt.

This is amazing. Out of tortillas today, a quick search revealed a similar concoction, but with rice paper wrappers (the kind used for salad rolls) instead. Modified technique: frying onions first, set aside, add rice paper to the oiled pan, pour eggs on top making sure they go right to the edges, sprinkle fried onions and greens on top, fry until the bottom browns,sauces and chili and sesame, fold in half, cut into triangles. I dare say, this may be even more amazing.

Capers might be a handy pickled green for this, with Trader Joe's Red Pepper and Garlic spread. (This is just because I have these around right now.)

To really zip this up, add a couple of drops of sesame oil to the skillet when heating the tortilla. This is the way to turn a tortilla onto a Peking wrap as used in Peking duck.

I did not have tortillas so I used a Trader Joe's scallion pancake. They come frozen and need to be browned on both sides in a pan. Did not use scallions because I was using the scallion pancake but next time I will. Substituted parsley for cilantro because that is what I had and skipped the pickled green and chili paste because I did not have them either. The result was great and I will be making them again as soon as I stock up on more scallion pancakes.

good made with whole wheat tortilla & chili crisp

Really enjoyed this. Used seasonings pretty much as directed. Didn’t have mustard greens to pickle so added homemade pickled radishes. Note to self: next time consider not using hoisin or very small amount.

Delicious!

This was perfect for a dinner when 3 different schedules for 4 people had me preparing food like a short order cook. It was satisfying, delicious, different from the usual, and so quick. We used hoisin and chili crisp. Will be making again and again!

made this out of a desperate boredom with my regular breakfast. it was amazing! i didn't have any cilantro and used radish kimchi instead of pickled mustard greens and it was great. can't wait to try it as written. this will be a new staple.

I made this with a couple changes. Instead of scallions, I used Penzey's Justice seasoning (it has some alliums so I figured it would work well as a substitute). I added some shredded cheddar before adding the tortilla, letting it meld together, flipping on to a plate, and then sliding back into the pan to crisp the tortilla. It was an easy, quick dinner.

Loved it! Super easy and fast lunch when working from home.