This Osmanthus Eggs dish is such a simple dish but yet so yummy. This classic Chinese dish can easily be recreated at home using eggs, glass noodles and a variety of accompanying ingredients. Despite its simplicity to prepare, it’s extremely delicious and our family and friends just loves it. Very appropriate to serve during festive seasons too.
50gramsdried scallop, soaked and shred into strips
4tbspcooking oil
Ingredients For The Topping:
50gramsdried scallop, soaked and shred into strips
1tbspgarlic, minced
1tbspcooking oil
Other Ingredients:
4dried shiitake mushrooms, soaked, drained and cut into strips
½carrot, cut into strips
2stalksspring onion, shred thinly
30gramsglass noodles, soaked till soft
4crab sticks, cut into thin strips
Seasonings:
1tsplight soy sauce
¼tspsalt
¼tspground white pepper
1tspsesame oil
1tbspshoaxing wine
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Instructions
Preparing Ingredients: (Scrambled Eggs and Topping)
Have ready the ingredients to make scramble eggs and topping.
Soak dried scallop for 20 minutes, till soften. Then tear into strips and set aside.
Break eggs into a bowl. Add cornstarch solution and salt. Mix together using a fork. Then add in half of the soaked scallop and mixed into the egg mixture. Set aside while preparing other ingredients.
Preparing Other Ingredients:
Have ready all other ingredients needed to make the dish.
Soak dried mushrooms and glass noodles in room temperature water till soft, about 15 minutes. Then drain well. Squeeze out water from mushrooms.
Cut the glass noodles into 1½ inch in length. Remove tip from soaked mushrooms. cut crosswise into 2 pieces and then cut into thin strips.
Shred carrots into strips. Cut spring onions into 1½ inch in length and then shred into strips.
Remove wrapper from crab stick. Unroll the crab stick, place together and cut into long strips.
Place all cut ingredients on a plate. And we are ready to cook the dish. Prepare to fry the ingredients.
Fry Dried Scallop For Topping
First heat up 1 tbsp oil in a wok. Saute minced garlic. Add in the other half of the soaked dried scallop and fry till golden brown and crispy. Transfer into a bowl for topping.
Fry Other Ingredients:
Then heat up another 1 tbsp oil in wok. Add in dried shiitake mushroom and carrot strips. Stir fry to mix together. Then add in crab stick, glass noodles and cut spring onions. Just stir fry briefly to mix everything together. Do not overcook the ingredients. Transfer into a plate and set aside. Prepare to fry the dish.
Fry Osmanthus Egg With Glass Noodles:
Add 4 tablespoons oil in the wok. Pour the prepared eggs gradually from a height into the heated oil over medium heat. Cook the egg undisturbed for about 10 seconds. Then start scrambling the eggs to break them into small pieces.
Add the sautéed mushrooms, carrots, crab stick, glass noodles and spring onions into the bits of eggs. Then add in the light soy sauce, salt, sugar, ground white pepper and sesame oil. Mix well and before dishing up, drizzle with shoaxing wine. And we are done!
Get a deep medium-size bowl. Fill up the bowl nicely with the osmanthus eggs with glass noodles. Gently pack it down with a flat spoon 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. Top with crispy scallop and garnish with some cut lettuce.
This dish can be enjoyed with white rice too. So enjoy!
Use more oil when scrambling the eggs. Pour from a height and leave undisturbed in the wok for about 1 minute before start scrambling the eggs.
The scrambling action has to be as fast as possible before the egg is set. Once the egg is set, you will have difficulty to break the eggs. The eggs shall not be over cooked. Over cooked eggs are hard and making the dish very dry.
Soak the glass noodles until soft. Cut the noodles into 1 1/2 inch in length and drained.
Do not overcook the glass noodles. Only stir fry briefly all ingredients.
There are many variations to this Chinese Osmanthous Egg dish. You can substitute shark fin with imitation shark fin or glass noodles. Crab meat with crab stick as well.