Dàn Bĭng (蛋饼)

My brother, who's returning to the world of the Chinese speaking early next year, treated us to this amazing meal tonight.  Dàn Bĭng are, quite simply, a Taiwanese take on the omelet, but with interesting twists and pleasant surprises that aroused my taste buds in different ways than an omelet would.  While there is much to love about these, like the crispy, crepe-like crust, the soy paste for dipping, and the pleasant crunch of corn, what I liked most is that it was simple and flavorful.  I cannot imagine that this is a hard and fast recipe, and I'm sure I'll be making substitutions soon enough, but this is the basic as it was given to me.

Reader be warned: you will likely have limited success with this recipe if you do not have a handy Asian market nearby. This author surmises that an unsweetened crepe could be substituted in place of the oriental pancake, but it will be a poor man's version, indeed. Best not to risk it.

Dàn Bĭng (蛋饼)

serves 1, multiply as necessary

• 2 tsp oil
• 1 蛋饼皮 or Oriental Plain Pancakes (this is the best translation I could conjure)
• 1 egg
• 1 Tbsp chopped onion
• 1 Tbsp yellow corn
• 1 slice bacon or 1/3 can tuna, drained
• 1/4 cup shredded cheese

Spread oil on a griddle or large flat pan and heat to approximately 400˚ (medium high.)  Beat egg in a small bowl; add onion and corn and mix.  When griddle is hot, quickly pour egg mixture onto oiled griddle surface, then immediately place 蛋饼皮 (pancake) over the egg and use a spatula to forcefully spread the egg under its surface as it cooks.  As you may guess, this must be done quickly and intentionally as you want to spread the egg as far as possible under the pancake.  Cook until the egg slides easily on the griddle, then flip the entire creation over. Place bacon or tuna and cheese in a line down the center, then continue cooking until the cheese just begins to melt. It is important not to overcook, or the pancake will crisp and fall apart.  Just as the cheese begins to melt, fold either side over the meat and cheese filling (fold in thirds.) Scoop the omelet onto a plate and slice into 6-8 pieces for ease of consumption, for you shall, if you are authentic, use chopsticks as your utensil of choice.  Serve with soy sauce or soy paste.