Ingredients
500 g (about 1 lb) all-purpose flour, 250 g (about 5 large) eggs.
Seasonings
100 g vegetable oil, 100 g chopped scallions, and 10 g salt.
Instructions
1. Crack the eggs into a small bowl, add chopped scallions and salt, then whisk until well combined.
2. Place the flour in a bowl, add 300 g (about 1 1/4 cups) of warm water and knead into a soft dough. Let it rest briefly, then transfer to a work surface, roll into a log, and divide into 5 equal pieces. Roll each piece out with a rolling pin, brush with vegetable oil, sprinkle with a little salt, roll up into a long cylinder, coil it into a round spiral, and roll out again into a round pancake about 12 cm (5 inches) in diameter.
3. Place a flat-bottomed pan over heat, add the pancake, once the surface sets, brush one side with oil, then continue cooking until golden brown and cooked through, then remove from the pan.
4. Divide the beaten eggs into 5 portions. Pour 1/5 of the egg mixture onto a non-stick pan and spread it into a round the same size as the pancake. Place the un-oiled side of the pancake onto the egg, cook until set, then cut into small pieces to serve. This dish is crispy on the outside and soft on the inside, with tender, fragrant eggs. It is rich in protein, fat, carbohydrates, and nutrients including calcium, phosphorus, iron, zinc, vitamin A, vitamin B1, vitamin B2, vitamin D, vitamin E, and niacin.