1 tsp. salt, or to taste
1/2 tsp. scallions, chopped
5 tsp. vegetable oil
Beat the eggs in a bowl and add the scallions and salt, mixing well.
Heat the oil in a wok over high heat until the surface ripples. Add the eggs and swirl the pan so the egg over the surface evenly. Turn the heat to low and low and cook until the bottom of the pancake is set and browned, turn and cook until browned on the other side. Remove and serve.