Egg filling cake, at home to do, my method is very simple, as long as you change the order of onion oil cake level, to find a sufficient space for the eggs. As for crispy, put more oil and fry for a while. A piece of scallion cake, an egg and a little vegetables are very good for breakfast, lunch and dinner.


150g flour
Three eggs
1 lettuce


Step 1
Divide the dough into 3 equal parts

Step 2
Take a portion of the dough and roll it into a pancake (as thin as it can be). Spread a layer of peanut oil and sprinkle with salt and pepper powder

Step 3
Fold it up and down in the middle, then spread peanut oil on the surface

Step 4
Close up at both ends

Step 5
Fold left and right in the middle

Step 6
Roll up, down, left and right into a square, as thin as possible, and use slight force when rolling, so as not to break the dough

Step 7
Add oil into the pan, heat the pan, cool the oil, put in the cake embryo, fry it over low heat, and turn it over

Step 8
Fry until set on both sides, bulging in the middle

Step 9
Use long chopsticks to tear the flesh from one side of the cake. You can see that the flesh and heart of the cake embryo are parallel

Step 10
If you can't knock an egg with one hand, you can beat the egg in a small bowl and then pour it into the core of the cake (this step can be completed in the pot, I took it out for the convenience of taking photos)

Step 11
Continue to fry the eggs over low heat until they are well done, and then you can get out of the pan. If the pan is dry, you can add some more oil

Step 12
Spread a layer of bean paste, package lettuce, you can eat