Chinese-Style Scrambled Eggs
These Chinese-style scrambled eggs, known as osmanthus flower eggs, have an addictive meaty texture that's completely different from Western scrambled eggs.
Served in crisp lettuce wraps, they're like deconstructed duck pancakes.
Ingredients
- 5 duck eggs (or large hen eggs)
- pinch sea salt and black pepper
- 1 tsp sesame oil
- small handful sugar snap peas, sliced into strips
- small handful dried shiitake mushrooms, soaked and sliced
- splash chicken stock
- dash Shaoxing rice wine
- pinch caster sugar
- hoisin sauce for drizzling
- butter or oil for frying
- gem lettuce leaves or iceberg lettuce
Optional toppings:
- fresh coriander
- spring onions, sliced
- carrot, shredded
- bean sprouts
Method
- Prepare the eggs:
- Beat the duck eggs with salt, pepper and sesame oil until smooth and well combined.
- Prep vegetables:
- Soak dried shiitake mushrooms in hot water for 30 minutes, then slice.
- Cut sugar snap peas into thin strips.
- Parboil sugar snaps:
- In a small pan, bring chicken stock to the boil with Shaoxing wine and sugar.
- Blanch the sugar snap strips for 30 seconds to retain crunch.
- Drain and set aside.
- Transform the eggs:
- Heat your wok until smoking hot.
- Add oil, then pour in the beaten eggs.
- Stir continuously like scrambled eggs, but keep cooking for 6-8 minutes until the eggs become dry and crumbly with a meaty texture.
- Use your spatula to press and chop as you go - this is the key technique.
- Add vegetables:
- Once the eggs have the right texture, toss in the blanched sugar snaps and sliced mushrooms for a final stir-fry.
- Assemble wraps:
- Spoon the egg mixture into crisp lettuce cups.
- Top with spring onions, coriander and a drizzle of hoisin sauce.
Cook's notes
The magic happens when you cook the eggs way beyond normal scrambled eggs until they become fluffy, dry crumbs with an almost meat-like texture.
Don't stop too early - trust the process!
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