Egg filled cake
Jīdàn Guànbǐng is a popular Beijing breakfast street food. A thin, crispy-yet-chewy flatbread is cooked on a griddle, then an egg mixture is poured inside through a slit, creating a fluffy, savory handheld breakfast that locals grab on their morning commute.
Ingredients
- 200 g all-purpose flour
- 1 egg
- 50 ml warm water
- 2 tbsp vegetable oil
- 1/4 tsp salt
- Chopped scallions
- Lettuce leaves
- Optional: hoisin sauce or chili sauce
Instructions
- 1. Beat the eggs and add a little salt and mix well
- 2. Heat a little oil in a pan and pour in the egg liquid
- 3. Fry over low heat until the egg liquid solidifies and the bottom is slightly charred, flip over and fry until both sides are golden brown.
- 4. Remove from the pan and serve with soy sauce or tomato sauce.
Cultural Notes
This beloved breakfast item can be found at street stalls across Beijing every morning. It represents the city's vibrant breakfast culture, where busy Beijingers grab a quick, satisfying meal on the go. The technique of 'injecting' the egg inside the bread is a clever Beijing innovation.