Jo's Taiwanese Omelet (Dan Bing) with roasted greens
5.0 from 1 reviews
Recipe type: Breakfast
  • 8 Tbsp AP Flour
  • 2 Tbsp and 1 tsp cornstarch
  • 220 ml cold water(scant cup)
  • 2 pinch kosher salt
  • 1 Tbsp chopped chives for egg mixture
  • 1 Tbsp chopped chives for sprinkling
  • 1 Tbsp chopped parsley for sprinkling
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  • 3 eggs
  • 2 grinds fresh black pepper
  • 3 Tbsp water
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  • Tbsp cornstarch
  • Tbsp cold water
  • 2/3 cup of water
  • 1/3 cup of Bragg Aminos or soy sauce
  • Tbsp sugar
  1. Mix together water flour, salt, and cornstarch
  2. Let mixture stand for 10 minutes
  3. Beat eggs, water, chives and pepper together
  4. Coat an 6 or 8 inch pan with coconut oil
  5. Heat on medium low
  6. When pan is hot, ladle 1/8 cup of the flour/cornstarch/water mixture into the middle of the pan
  7. Rotate pan to coat the bottom
  8. Cook until it becomes translucent
  9. Pour 2 Tbsp of egg mixture in the middle of crepe, then swirl egg mixture around crepe til coated
  10. Sprinkle chives evenly over top of egg
  11. When the sides of the eggs become lighter in color, fold into thirds
  12. After 30 seconds, flip the roll to the other side
  13. Plate omelet seam side down
  14. Cut into smaller pieces if you wish and be sure the eggs are thoroughly cooked
  16. Dissolve the cornstarch into cold water.
  17. Mix the Braggs Aminos or soy sauce, sugar and water, and bring to a boil, stirring frequently (feel free to add minced garlic and/or red chili flakes at this time)
  18. Add cornstarch and water mixture while still stirring
  19. Continue stirring until desired thickness is reached (a minute or two)
  20. Remove from heat and allow to cool
Recipe by Food Filled Life at