Scallion Pancakes with Eggs Recipe
It’s 2024, and I love Scallion Pancakes.
HO. LY. SMOKES. It’s a SOS hero meal if ever there was one!
Frozen Scallion Pancakes, Man. Wow. Add some eggs, some spinach, avocado and chili crisp, and it’s a 5 minute meal that I’ve come to rely on SO HEAVILY over the last few months.
Scallion pancakes are a part of Asian cuisine – many think they originated in China, and the ones I buy from Trader Joe’s are branded as Taiwanese Green Onion Pancakes. As I read about how to make them on Reddit I found several posts by people who remembered their Chinese and Taiwanese mothers cooking them for them when they were children – fried egg with scrambled yolk stuck to the back, rolled up, and served with simple sauce. They are also loved by my girls – I cut them into smaller rounds, almost like a pinwheel, for them to eat as a snack or a quick dinner. The girls love them, too – I cut them into smaller rounds, almost like a pinwheel, for them to eat for snack or a quick dinner.
Sauces I’ve enjoyed for dunking or layering in the middle:
Japanese BBQ or teriyaki
Chili crisp
- Gochujang sauce
- Just a dash of soy sauce or fish sauce
- But you honestly really don’t even need a sauce if you have a layer of something creamy (like avocado, or dare I say, melty American cheese) in there.
- I’ve been texting all my friends about these. It’s time you tried them!
