What Taiwanese breakfast dish is also known as a rolled egg crepe? Danbing is the Taiwanese breakfast dish also known as a rolled egg crepe.
Danbing is made by cooking an egg with a thin, flexible dough, then rolling the result around fillings or cutting it into pieces. Breakfast shops commonly serve it with soy sauce, sweet chili sauce, or other savory seasonings. Fillings can include corn, tuna, minced pork, cheese, or scallions.
The dough varies by region and recipe. Flour, potato starch, glutinous rice flour, and water may be combined to create different textures. Sweet-potato powder is especially associated with the chewy Taiwanese texture called Q. Northern versions may be crispier, while southern versions are often softer and slightly sweeter.
Danbing is sometimes confused with cong you bing, or scallion pancake, because both can be layered and savory. The defining feature of danbing is the egg incorporated into the dish. It developed into a distinctly Taiwanese breakfast food after influences from mainland China were adapted to local tastes.