Chinese Osmanthus Eggs 桂花蛋 (Gui Hua Dan / Kwai Fa Chi)
Course: Entree
Cuisine: Chinese
Prep Time: 20 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 23 minutesminutes
Servings: 4servings
Calories: 238kcal
Author: Marvellina
Learn how to make this Cantonese-style scrambled eggs dish in a homestyle and economical version. Don't worry because this dish is prepared without any cruelty (No shark-fin is used in this recipe). Despite its simplicity, this dish is very delicious and our family just loves it.
Whisk the eggs with all of the ingredients for scrambled eggs and set them aside
Soak the mungbean thread noodles in room temperature water for 10-15 minutes or until they are soft. Discard the soaking liquid and cut into shorter pieces, about 2-3 inches
Combine all the seasonings in a bowl and set aside
Cooking:
Preheat a non-stick pan and add 2 Tbsp of oil. Add the eggs and let them cook undisturbed for about 10 seconds and then start scrambling them around to break them into small pieces. Dish them out into a plate
Add the rest of the cooking oil and stir fry the shredded carrots for about 2 minutes and then add the green onion and stir fry for another 30 seconds. Then add the crab meat, presoaked glass noodles, the scrambled eggs mixture and seasonings. Then stir to combine everything. Have a taste and adjust to your preference
Serving:
Get a deep medium-size bowl, just enough for the amount you cook so the osmanthus egg can fill up the bowl nicely. Transfer the osmanthus eggs into the bowl. Gently pack it down so they won't fall apart later. Put a plate you are going to use to serve this dish on top of the bowl and invert it
Serve with some iceberg lettuce as a wrap will be nice