Ingredients
Scale
- 4 large eggs
- 1/4 cup milk
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons chopped scallions (green onions)
- 1 tablespoon vegetable oil
Instructions
- Step 1: In a medium bowl, whisk together the eggs, milk, soy sauce, sesame oil, salt, and white pepper until light and frothy. Stir in the chopped scallions.
- Step 2: Heat the vegetable oil in a non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
- Step 3: Pour about 1/4 of the egg mixture into the hot skillet, tilting the pan to spread the mixture evenly into a thin, even layer.
- Step 4: Cook for 1-2 minutes, or until the edges are set and the top is mostly dry. Using a spatula, gently loosen the edges of the egg cake.
- Step 5: Carefully flip the egg cake and cook for another 30 seconds to 1 minute, or until lightly browned on both sides.
- Step 6: Slide the cooked egg cake onto a plate. Repeat steps 3-5 with the remaining egg mixture to make 3-4 more egg cakes. Serve immediately.
Notes
- Store leftover egg cakes in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a non-stick pan over low heat, or microwave for a few seconds to restore their softness.
- Serve these savory cakes alongside congee for a comforting breakfast or brunch, or as a delicious snack alongside your favorite dipping sauce.
- For extra flavor, consider adding a pinch of sugar to balance the savory elements, especially if you prefer a sweeter profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American