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Ultimate Hug Stack: Chicken or Beef and Cheese in a Four-Egg Pancake

Recipe by The Cozy Bowl Kitchen

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  • Total Time45 minutes
  • Yield2 servings (1 large roll) 1x

Glazed chicken thigh or seared beef with melting cheddar, crispy onions and spring onions, all rolled inside a soft four-egg pancake and sliced thick, with crisp fried potatoes on the side.

Ingredients

Scale

For the filling

  • 350 g boneless skinless chicken thighs cut into strips, OR 350 g beef rump or sirloin sliced 3 to 4 mm thick across the grain
  • 1 tbsp vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 1/2 tbsp light soy sauce
  • 2 tsp runny honey
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper

For the crisp sliced potatoes

  • 350 g Maris Piper potatoes, peeled and cut into 5 mm rounds
  • 1 tsp salt, for the cooking water
  • 2 tbsp vegetable oil
  • 10 g unsalted butter

For the egg pancake

  • 4 large free-range eggs
  • 1 tbsp cold water
  • 1 pinch fine sea salt
  • 1 tsp vegetable oil, for the pan
  • 70 g mild or medium cheddar, coarsely grated

To fill and finish

  • 4 tbsp crispy fried onions
  • 3 spring onions, thinly sliced
  • Chilli oil, to serve (optional)

Instructions

  1. Put the potato rounds in a pan of cold water with 1 tsp salt, bring to the boil and cook for 6 minutes. Drain and leave in the colander for 5 minutes to steam dry.
  2. Heat the 2 tbsp oil and butter in a frying pan over a medium-high heat. Fry the potato slices in a single layer for 3 minutes undisturbed, then turn and fry 3 to 4 minutes more until deep golden. Season and set aside on kitchen paper.
  3. Heat the 1 tbsp oil in a large frying pan over a high heat. Add the chicken or beef in a single layer and leave undisturbed for 2 minutes to brown. For chicken, turn and cook 3 to 4 minutes more until cooked through. For beef, turn and cook 60 seconds more.
  4. Add the garlic and cook for 30 seconds, then add the soy sauce, honey, smoked paprika and pepper. Toss over the heat for 60 to 90 seconds until the glaze clings to the meat and the pan is visibly dry with no liquid pooling. Tip onto a plate.
  5. Grate the cheese, measure out the crispy onions and spring onions, and clear a board. Everything must be ready before the egg goes in the pan.
  6. Beat the eggs with the cold water and salt until completely uniform with no streaks of white.
  7. Wipe out the large pan, or use a 28 cm non-stick frying pan, and set it over a low-medium heat with a thin film of oil. Pour in all the egg at once and immediately tilt and swirl so it reaches the edges. Leave undisturbed for 2 to 3 minutes, until the surface has just lost its wet shine. Do not flip it and do not let the underside go past pale gold.
  8. Scatter the cheese evenly over the surface and leave on a low heat for 30 seconds, then take the pan off the heat.
  9. Pile the meat in a line across the middle third of the pancake, leaving 4 cm clear at each end. Scatter over the crispy onions and two thirds of the spring onions.
  10. Using a wide spatula, lift the near edge of the pancake up over the filling, then roll away from you, using the curve of the pan. Roll firmly without squeezing.
  11. Slide the roll seam-side down onto the board and rest for 2 minutes.
  12. Cut across into 4 or 5 thick slices with a sharp knife, wiping the blade between cuts. Scatter with the remaining spring onions, add chilli oil if you like, and serve immediately with the crisp potatoes.

Notes

The mistake to avoid: A wet filling. Toss the meat over the heat until the glaze clings and there is no free liquid in the pan. Moisture inside the roll will split the pancake every time.

Low heat for the pancake: This is the only real technique in the recipe. A hot pan sets the egg into something stiff that cracks at the first bend. Take it off while the surface still looks soft, and never flip it.

Do not overfill: Around 250 g of cooked filling per four-egg pancake is the limit. A fat roll splits along the top.

Make ahead: The meat filling can be made up to 2 days ahead and reheated in a hot pan with a teaspoon of water. Par-boil the potatoes a day ahead. The pancake must be cooked and rolled just before serving.

Variations: Use half chicken and half beef, cooked separately. Spread a few tablespoons of thick cheese sauce on the pancake instead of grated cheese for a richer, messier version. Toss 1 tbsp crispy chilli oil through the meat for heat. Swap the meat for seasoned noodles or firm cheesy mash to make the other two egg pancake rolls on the blog. For a smaller stack, use 2 eggs in a 20 cm pan with half the filling.

Equipment: A 28 cm non-stick frying pan, a second frying pan, a saucepan, a colander, a wide flexible spatula, a box grater, a sharp knife and a board.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Take particular care with the eggs, cheddar and butter (milk), soy sauce (soya, wheat), crispy fried onions (often wheat flour), honey and chilli oil (sesame, soya, sometimes peanuts). Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/ultimate-hug-stack-egg-pancake-wrap/