This is a delicious Yunnan-dish. Possibly my favourite Chinese food is Yunnan food. It’s fragrant and spicy, with very subtle flavour combinations. My first time eating Jasmine Stir-fried Eggs was actually in Beijing, I couldn’t believe how lovely it tasted and how original it was, I have never seen jasmine flower buds used in cooking in this way before.
In China, it’s fairly easy to get hold of fresh jasmine flower buds for cooking, but if you can’t, you can use the jasmine buds for tea and pre-soak them in water. It tastes almost exactly the same as using the fresh flowers.
Jasmine flower buds, 5 tbsp
Free-range organic eggs, 5
Red chillies, fresh or pickled, 4-5
Fresh Coriander, a small handful
Extra-virgin coconut oil, 2 tbsp
Sea salt, to taste
Ground mixed pepper, to taste
1. Finely slice the fresh red chillies and the fresh coriander and set aside.
2. Whisk the eggs until fluffy and add seasoning accordingly and set aside. Some recipes add milk, I prefer not to, but you can make your eggs as you prefer.
3. Add the coconut oil to a frying pan on a high-heat and when the oil is hot enough, add the red chillies and coriander and lightly fry until soft.
4. Toss in the jasmine flowers and reduce the heat, stirring gently and continuously.
5. Pour over the eggs a few minutes later and leave for a few minutes to cook all.
6. Begin to stir and fold the eggs, to the eggs appear somewhere between an omelette and scrambled eggs.
7. Season all more to your tastes and serve with fresh vegetables or anything else you like your eggs with.
Toss in some fresh Chinese leafy greens like red amaranth or water spinach with the chillies and coriander for an all-in-one brunch dish.