Stir-Fried Eggs with Jasmine Flowers
March 21st, 2013
I first had these eggs cooked with rehydrated jasmine flower buds in a little restaurant in Kunming’s Western Hills. It is a classic Yunnanese dish and is utterly simple to make. The flavor of the flowers is very subtle and blends wonderfully with the savoriness of the eggs.
2 large eggs
2 tsp. cornstarch
1 cup dried jasmine flowers, rehydrated in cool water (it’s fine if the flowers have small pieces of green stem still attached)
3 tbsp canola oil
In a small bowl, beat eggs together until smooth and frothy. Add cornstarch and beat until combined; add jasmine flowers and mix all together. In a wok, heat oil over high heat until smoking, then carefully pour in the egg mixture. Using the back of a wok spatula, spread the mixture out over the bottom of the wok so that it forms a kind of pancake, and cook for about 30 seconds. When the bottom of the eggs are golden, flip the entire pancake and cook on the other side for another 30 seconds or so. Flip the eggs back to their original side and allow the pancake to brown slightly so that everything is cooked through. Remove from heat, drain any remaining oil, and serve.
Photo: Georgia Freedman
