Osmanthus Flower Fried Egg

Name: Osmanthus Flower Fried Egg (Gui Fa Chow Dan)
Yield: Serves 3–4
Cuisine: Chinese
Ingredients: ¼ teaspoon salt; ½ teaspoon pure sesame oil; 2 sprigs of fresh coriander (cilantro); a pinch of white pepper; a pinch of sea salt; 2 additional duck egg yolks; 2½ tablespoons vegetable oil; 6 sugar snap peas; 3 whole duck eggs; 10 leaves of little gem lettuce; ½ teaspoon sugar; 150 g (5 oz/about 2½ cups) beansprouts; 1 tablespoon Shaoxing rice wine; 200 ml (7 fl oz/about ¾ cup) chicken stock (swapsies: vegetable stock); 3 tablespoons hoisin sauce, for drizzling

Gui Fa Chow Dan

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

As with the names of many Chinese dishes, the literal translation is less about what is in the dish and more about how it is supposed to look. By cooking the eggs until they start to dry out, they will begin to resemble these tiny little flowers that the Chinese love to drink as tea. This makes a wonderfully light and savoury breakfast or brunch dish, getting a nice bit of crunchy veg in too!