A Chinese Egg Scramble Sandwich

I didn't grow up with egg salad – in fact, I still don't really have a sense of what an egg salad is supposed to be or taste like. I can relate, however, to a scrambled egg sandwich. My mom would make egg sandwiches for breakfast or send it in my lunch box: just plain scrambled eggs between two pieces of toast.

For a grown-up version, I add an Asian green, green onions and whatever else on hand that tastes good together. The following recipe includes Chinese mustard greens, green onions and some chopped Chinese-style pickled and salted cucumbers.

SHAO BING EGG SANDWICH
Serves 2

1 teaspoon vegetable oil
1/2 cup chopped Chinese mustard greens
1 stalk green onion, finely chopped
1 tablespoon chopped Chinese-style pickled cucumber
3 large eggs, beaten
1/2 teaspoon salt, or to taste
2 shao bing, toasted and sliced open (see Note)

Heat wok over high heat. Add the oil and heat for a few seconds. Add the mustard greens, onions and pickles. Stir fry for about 30 seconds. Add the beaten egg and salt. Quickly start scrambling the egg.

You will need to use your wok spatula to quickly and continuously scrape the egg off the bottom of the wok. You will have some lovely browned pieces to mix in with the more custard-like parts of the scramble.

Once the eggs look almost cooked through (depending on how done you like your eggs), turn off the heat and scoop the eggs onto a plate. You do not want the residual heat from the wok to overcook the eggs.

Divide the egg between the two shao bing and serve. If you'd like, spread some hot sauce on the eggs.

Note: You can buy shao bing at a Chinese market. There often are several brands. You can pop them in the toaster. The shao bing typically are par-baked, so you will need to finish them in the toaster or oven. If the shao bing are frozen, I sometimes will run the toaster cycle twice or set it to toast an extra minute.