Gua Bao with Scallion Egg Omelet

Preparation

In a mixing bowl, beat eggs with soy sauce and honey until incorporated. Finely chop scallions. On a pan on medium-high heat, heat a tablespoon of oil until hot and glistening. Scoop a handful of scallions and pan-fry for 30 seconds, it should sizzle and smell like aromatic scallion heaven.

Add half the egg mixture into the pan and quickly stir with some chopsticks as it scrambles. Once it starts to firm up use a spatula and form it into a patty and let it cook until it’s lightly browned on the bottom. Flip the omelette to cook the other side until it’s cooked and lightly brown. (Repeat with other half of mixture!)

Add omelet onto a piece of toast or steamed gua bao wrapper with some toppings of your choice. I added chili oil, pickled onion, Mayo, and fresh greens to mine. You can also just eat it on its own and it’s just as satisfying.