Aside from Thousand Year Old Eggs or Preserved Duck Eggs (used in congee), eggs aren't really used in Chinese or Taiwanese breakfast dishes.
Even crepes a la Chinese style do not use eggs.
Your typical, traditional Chinese breakfast is usually some sort of rice porridge or congee, sweet or savory pastry, or maybe tzong-zi, or some combo of dou-jian (or soybean milk) and/or yiou-tiao (or crullers).
But where are the eggs?
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