我猜，應該很多人會選蛋餅作為早餐，因為對早上趕時間的人來說，不但現場吃或外帶都很方便，而且，蛋餅的口味很多元，從最基本的原味蛋餅，到起司、玉米、火腿、九層塔、鮪魚等，只要您想的到，沒有店家做不到的，最重要的一點，就是價錢不貴，人人都負擔的起，不過，最近物價上漲的厲害，我常吃的幾家店家，也紛紛把各式蛋餅的價錢上漲了五到十元不等，真是該死的通膨。
一心蛋餅也是我朋友推薦給我的口袋名單，它主打的是古早味的粉漿蛋餅，蛋餅的份量十足，且價錢實惠，排隊的人龍從開店到關店，從沒停過，聽到要排隊，我就有點不太想去吃，但在朋友的大力推薦下，還是去看看。
店家在傳統市場旁的一間鐵皮屋內，一走近店家，就看到排隊的人龍，我也只好乖乖的排上去了，它只有兩張內用桌椅，所以，大部分的客人都是外帶，我偏偏選擇內用，其實大概排了十來分鐘，就輪到我了，點了一份總匯蛋餅，感覺就可以吃很飽了，最貴的是南屯套餐，不知道是甚麼鬼，還有期間限定的聖誕套餐及過年套餐，我不是在地人，看來應該是沒機會品嚐到了。
蛋餅上來得比我想像中快，沒有等很久，按照中部吃法，先上辣椒醬就對了，半熟的荷包蛋一搓就爆漿，我一邊吸著半熟的蛋汁，再吃一口火腿，搭配內軟外微酥帶點酥脆口感的蛋餅，真是名不虛傳，但是，我覺得它會被人追捧的原因，主要是因為性價比超高，這樣份量的套餐，在北部吃一定接近百元台幣，也讓我覺得排隊不虧，假如我住在附近的話，一定會常常來吃。
I guess a lot of people choose egg pancakes (dan bing) for breakfast because they're just so convenient, especially for people who are in a rush in the morning. Whether you're dining in or grabbing it to go, it's super quick. Plus, the variety is amazing — from the classic plain egg version to cheese, corn, ham, basil, tuna... you name it, and some breakfast shop probably makes it. And most importantly, they're affordable — something just about anyone can afford. That said, with prices going up lately, even the few shops I go to regularly have started raising their prices by 5 to 10 NT for all kinds of dan bing. Ugh... stupid inflation.
One of the places on my must-try list — recommended by a friend — is Yi Xin Dan Bing. It’s known for its old-school, batter-style egg pancakes. The portions are huge, and the prices are really reasonable. Apparently, there’s always a line, from opening to closing. I’m usually not a fan of places you have to queue up for, but my friend hyped it up so much, I figured I’d give it a shot.
The shop is in a tin-roofed building next to a traditional market. When I got close, I immediately saw the line. I sighed, then lined up like everyone else. There are only two small tables inside, so most people get takeout. Of course, I insisted on eating in, haha. It actually didn’t take too long — maybe 10 minutes or so. I ordered their signature Total Combo Dan Bing, which looked super filling. The most expensive option on the menu was called the “Nantun Set”, and I had no idea what that even was. There were also limited-time Christmas and Lunar New Year specials — but since I’m not a local, I probably won’t get a chance to try those.
Surprisingly, the food came faster than I expected. And in true central Taiwan style, first thing you do is add chili sauce — no questions asked. The sunny-side-up egg on top was still runny, and the yolk burst the moment I poked it. I slurped up the gooey yolk, then took a bite with the ham. The pancake was soft on the inside, crispy on the outside — seriously, it lived up to the hype.
But I think the real reason this place is so popular is the value for money. A meal this satisfying would easily cost close to 100 NT in northern Taiwan. Honestly, after trying it, I didn’t feel bad about waiting in line at all. If I lived nearby, I’d probably eat there all the time.
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