Osmanthus Flower Eggs (桂花翅)

Osmanthus Egg..(桂花翅)

Serve along with Cold dish..centre portion is the Osmanthus eggs

Is time to walk down memory lane with this easy egg dish that has a very nice name tagged to it..

I  blogged this specially for my dearest buddy

..Seok Tin...here you go..am sure she will cook it so well..

Ingredients at a glance👀👀👀

4 eggs (55g per pcs) - my preference

2 small bundles of rice vermicelli (soaked in cold water) - cut into 1.5 inches long

3 dried mushroom (soaked and sliced thinly)

100g beans sprouts (tails removed)

4 crabsticks (shreddded)

1 small carrot.. (shredded)

Parsley & Spring onions (for deco)

Oil for frying egg

1/2 tsp chicken powder

1 tsp light soy sauce

1 tsp of sesame oil

Dash of pepper

Quite a big portion when dished up

Method:

1. Beat the eggs and season with soy sauce, pepper, chicken powder and sesame oil.

2. Fry the mushroom and carrots..dish up

3. Add rice vermicelli into eggs and put 2 tbsp oil on high heat to fry the egg, break the eggs into pieces as you fry..

4. Quickly add the crab sticks, mushroom and carrots into the egg, continue to scramble it till fragrance.

5. Taste the dish, further add seasoning if it is not flavourful enough (personal preference)

6. Put 2 leaves of parsley at the bottom of the 

8rice bowl. Dish up eggs and stuffed it firmly into a rice bowl.

7. Place a plate above the bowl and invert it. Serve with a dash of sesame oil and top it with a ring of red chilli

Enjoy as a dish itself or as a centre piece for cold dish...