Kitchn Love Letters

This 5-Minute Breakfast Egg Wrap Is So Good, I Memorized the Recipe

published Mar 18, 2023
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Someone holding a scallion egg wrap
Credit: Justine Lee

Eggs can be scrambled, fried, boiled, steamed, transformed in a custard or soufflé, emulsified into mayonnaise, and much, much more. No one else has the range! While it’s impossible to pick one favorite preparation, one recipe that I practically know by heart is Genevieve Ko’s scallion egg wrap.

Why I Love This Scallion Egg Wrap

The dish is an adaptation of jian bing, a popular breakfast sold as street food in northern China and Taiwan. Traditional jian bing starts off by spreading a very thin layer of batter on a circular griddle in order to create a delicate crepe, followed by cooking eggs over the top and adding a smattering of delicious ingredients. In a move that does any speedy-breakfast-loving home cook proud (that’s me), Genevieve’s approach takes a very smart shortcut that doesn’t require precise technique and cuts the total cook time down to five minutes. Her trick is use to store-bought flour tortillas as the crepe, warming them long enough in the skillet to render a similar crispy pull to that of a jian bing’s outer layer.

The egg portion is equally simple to make. Scallions, along with cilantro and pickled greens, meld with the beaten egg mixture as it cooks. You then place the tortilla on top of the egg in the skillet and press down until the two parts adhere together. Then you flip the round, drizzle it with condiments (I go heavy on chile paste and hoisin), fold the round into a wrap, and sink your teeth into a big warm wrap. The layers of tortilla and egg straddle perfectly between flaky and soft.

A kaleidoscope of greens and herbs scattered through the egg provides big, vibrant flavor, not to mention adds to the egg wrap’s visual appeal. Everything about the 5-minute recipe from start to finish brings me so much joy: The small brown freckles on a warmed tortilla, the sizzling of scallions as they turn neon green in oil, and the final flip that signals that your scallion egg wrap is just moments away from coming alive.

Credit: Justine Lee

If You’re Making Scallion Egg Wrap, a Few Tips

  • Load up on the inclusions! Egg, being the incredible ingredient it is, can certainly take it in this dish and your final egg wrap will become tastier for it. I always measure the amount of scallion, cilantro, and pickled greens by heart. I never limit myself to just those three inclusions. This recipe is a great opportunity to clear out wilted herbs glaring up at you from the crisper drawer.
  • Try different cooking oils. Again, it’s all about big flavor. For spice and crunch, use your favorite chile crisp. Feeling toasty? Add sesame oil to the skillet.

Get the recipe: Scallion Egg Wrap