Cheung Fun Egg Pancake

Steps

1. 1

   In a medium bowl, toss the cut cheung fun with 1 tablespoon of neutral oil to prevent sticking.

2. 2

   In another medium bowl, whisk together the 8 large eggs, sliced green onions, 1 teaspoon sesame oil, 3/4 teaspoon coarse salt, and 1/2 teaspoon crushed black pepper until well combined.

3. 3

   Heat the remaining 1 tablespoon of neutral oil in a 10-inch non-stick, oven-safe pan over medium heat.

4. 4

   Add the cheung fun to the pan and spread them into an even layer.

5. 5

   Sear the underside of the cheung fun until toasted and golden brown, about 4 to 5 minutes.

   Start 5-minute timer
6. 6

   Flip the cheung fun or give the pan a few shakes to sear the other side.

7. 7

   Add the soy sauce and shake the pan to coat the cheung fun evenly until it takes on a light brown color.

8. 8

   Stir in the diced lap cheong and cook, tossing occasionally, for about 2 minutes to allow the fat to render.

   Start 2-minute timer
9. 9

   Pour in the egg mixture, swirling the pan and rearranging the filling as needed so the egg spreads evenly across the noodles.

10. 10

    Allow the bottom of the egg mixture to set by leaving it undisturbed in the pan for 2 to 3 minutes.

    Start 3-minute timer
11. 11

    Transfer the pan to the oven under the broiler. Broil until the top of the pancake is crisp and golden, about 1 to 2 minutes.

    Start 2-minute timer
12. 12

    Remove from the oven and allow the pancake to cool in the pan for a few minutes.

13. 13

    Transfer the pancake to a cutting board; it should slide right out of the non-stick pan.

14. 14

    Cut into slices and serve immediately with hoisin sauce and a sprinkle of sesame seeds.