Scallion Egg Pancake Wrap

• 150 g raw whole egg (about 3 large eggs) — Large whole eggs, raw
• 35 g all-purpose flour — All-purpose wheat flour
• 50 g cooked shelled edamame — Cooked shelled edamame
• 20 g scallion, thinly sliced — Raw scallion
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 4 g fresh ginger, grated — Fresh ginger root
• 6 g rice vinegar — Unseasoned rice vinegar
• 6 g avocado oil — Avocado oil

Method

1. 1Measure ingredients: Make the pancake batterMeasure all purpose flour and scallion using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Make the pancake batterWhisk flour with 55 g water until smooth, then stir in half the scallion.1 minLook for: The batter pours in a continuous ribbon with no dry flour pockets.Safety: Keep raw flour away from ready-to-eat food and wash the whisk after use.
3. 3Cook the scallion pancakeHeat half the oil in a 10-inch nonstick skillet over medium. Add batter, swirl thinly.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Use a wide spatula and keep the skillet handle turned inward.
4. 4Cook 2 minutes per sideCook 2 minutes per side until lightly browned; slide onto a plate.4 minLook for: The pancake is flexible in the center with crisp golden freckles at the edge.
5. 5Set the egg layerWhisk eggs with the rest of the scallion. Add the rest of the oil to the skillet, pour in eggs.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Cook over medium for 90 secondsCook over medium for 90 seconds until nearly set. Lay the pancake on top and press lightly for 30 seconds, until the egg has no liquid patches and reaches 160°F.2 min · 160°FLook for: Egg has no liquid patches, reads 160°F, and adheres to the pancake.Safety: Verify the egg layer reaches 160°F before filling the wrap.
7. 7Fill and rollMash half the edamame with soy sauce, ginger, and vinegar, then fold in the whole beans. Turn the egg-pancake onto a board.Look for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Spread the filling across the centerSpread the filling across the center, roll tightly, and cut in half.2 minLook for: The wrap holds closed and the cut face shows egg, scallion, and whole edamame.Safety: Use edamame cooked according to its package and serve within 2 hours.