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Taiwan, Asia · Dan Bing (Taiwanese Egg Crepe)

Dan Bing Toast with Tuna-Corn Mayo

A café-style breakfast toast: bread pressed onto a crisp spring onion batter and egg, then topped with creamy tuna and sweetcorn mayo.

ServingsServes 2
Total cooking time16 min
DifficultyEasy

Method

  1. Drain the tuna well, then mix it with the sweetcorn, mayonnaise and black pepper.

    Add in this stepCanned tuna, drained 80 gCanned sweetcorn, drained 40 gMayonnaise 2 tbspBlack pepper 1 pinch

  2. Whisk the flour, cornflour, salt and water into a smooth, thin batter, then stir in the finely chopped spring onion.

    Add in this stepPlain (all-purpose) flour 30 gCornflour 10 gSalt 1 pinchWater 70 mlSpring onion 10 g

  3. Heat a little of the oil in a 20 cm non-stick pan on medium heat. Stir the batter, pour in one portion and spread it into a round a little larger than the bread. Crack an egg onto it at once, break the yolk and spread it, then press a slice of bread firmly on top. Cook for , until the batter is crisp and golden underneath and the egg has set.

    Add in this stepVegetable oil 1 tspEggs 2Sandwich bread slices 2

    medium heat

  4. Flip, pour a little more oil around the edge and toast the bread side on medium-low heat for until golden. Make the remaining toasts the same way.

    Add in this stepVegetable oil 1 tsp

    medium-low heat

  5. Turn egg-side up, spread with the tuna-corn mayo, drizzle with the soy paste and cut in half diagonally.

    Add in this stepThick soy paste (or oyster sauce) 2 tsp

Cook's tip

Press the bread on while the egg is still raw so it glues itself to the crust. Swap the tuna for ham and cheese, or lay a cheese slice on the bread for the last minute.

Cooking it at camp

Carry the batter in a bottle and mix the tuna-corn mayo at camp straight from the cans (keep the mayonnaise cool). A 20 cm pan suits a small camp burner perfectly.