This Osmanthus Eggs with Glass Noodles dish is such a simple dish but yet so yummy. This classic Chinese dish can easily be recreated in the comfort of our home using eggs, glass noodles and a variety of accompanying ingredients. Perfect to serve during festive seasons too.
Watch How To Make Osmanthus Eggs With Glass Noodles (Kwai Fa Chi / Gui Hua Dan) 桂花翅炒蛋 – Recipe Video
This Osmanthus Eggs dish is such a simple dish but yet so yummy. It is traditionally served in Chinese restaurants, as part of the cold plate platter with the use of shark fins. However this classic Chinese dish can easily be recreated in the comfort of our home using glass noodles instead for an economical and more current version. Despite the simplicity to prepare this dish, it’s extremely delicious and our friends and family just love it. Very appropriate to serve during festive seasons too. So let’s start cooking.
What is Osmanthus Eggs?
Osmanthus Eggs is a form of Chinese style scrambled eggs. It is sometimes known as Gui Hua Dan (桂花蛋) or Kuai Fa Chi (桂花翅). The term osmanthus is used because the scrambled fried eggs resembles the tiny yellowish osmanthus flowers. The authentic Chinese osmanthus eggs served in most restaurants are in the form of cold dish or hot dish, where the eggs are stir fried together with shark fin. The name of the dish is 桂花翅, or literally translated “osmanthus shark fin”.
As a presentable dish especially during Chinese New Year dinner or special occasions, this can be rather costly. However, the more economical version popular today is replacing crab meat with crab stick and shark fin with glass noodles. We will be making this version in this recipe.
What is Osmanthus Eggs With Glass Noodles
This is a more economical version of Chinese style scrambled fried eggs dish, where the crab meat is substituted with crab stick and the real shark fin substituted with soaked glass noodles. This dish is perfect to be served in a banquet as cold or hot dish platter in restaurants. Otherwise it can be also be cooked at home, eaten with rice or together with leaves of iceberg lettuce.
Ingredients You Need To Make Osmanthus Eggs With Glass Noodles
- Eggs (Scrambled Eggs)
- Cornstarch
- Water
- Salt
- Dried Scallop (Scrambled Eggs and Topping)
- Cooking Oil (Scrambled Eggs and Topping)
- Minced Garlic (Topping)
- Dried Shiitake Mushrooms
- Carrot
- Crab Stick
- Spring Onion
- Glass Noodles
- Light Soy Sauce (Seasoning)
- Salt (Seasoning)
- Sugar (Seasoning)
- Ground White Pepper (Seasoning)
- Sesame Oil (Seasoning)
- Shaoxing Wine (Seasoning)
Overview On How to Make Osmanthus Eggs With Glass Noodles
Prepare Ingredients:
- Soak dried scallops and tear into strips
- Cut soaked dried shiitake mushrooms, carrot. crab stick and spring onion into strips
- Soak glass noodles till soft and cut into smaller length.
- Break eggs into a large bowl. Add cornstarch and salt. Mix well with a fork. Add in half of the soaked dried scallop. Mix well and set aside.
Fry Osmanthus Eggs With Glass Noodles:
- Heat oil and saute minced garlic. Add in half of soaked dried scallop and fry till golden brown and crispy. Set aside.
- Heat up more oil and briefly fry all cut ingredients, namely shiitake mushrooms, carrot, crab stick, spring onion and glass noodles. Transfer into a bowl and set aside.
- Heat up more oil and scramble the egg mixture. Break the eggs into tiny pieces. Add in the fried ingredients prepared earlier. Briefly stir to mix well. Add in seasonings. Do not overcook.
- Transfer the cooked scrambled eggs mixture into a deep medium size bowl. Overturn and serve on plate topped with fried dried scallop and garnish with fresh lettuce.
How to Serve Osmanthus Eggs With Glass Noodles
You can serve this Chinese style fried scrambled eggs as part of a multi-course meal, usually in a hot or cold dish platter. It can also be served together with rice or with some iceberg lettuce as a wrap. It is ideal as a Chinese reunion dish, festive occasions and in a banquet.
Important Tips When Cooking Osmanthus Eggs With Glass Noodles
- 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 should not be over cooked. Over cooked eggs are hard and make 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 dish. If you do not want to use shark fin, you can substitute with imitation shark fin or glass noodles. Crab meat can also be substituted with filament crab stick as well.
Osmanthus Eggs With Glass Noodles (Kwai Fa Chi / Gui Hua Dan) 桂花翅炒蛋
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Ingredients
Ingredients For Scrambled Eggs:
- 3 eggs, Large eggs
- 1 tsp cornstarch
- 1 tbsp water
- ¼ tsp salt
- 50 grams dried scallop, soaked and shred into strips
- 4 tbsp cooking oil
Ingredients For The Topping:
- 50 grams dried scallop, soaked and shred into strips
- 1 tbsp garlic, minced
- 1 tbsp cooking oil
Other Ingredients:
- 4 dried shiitake mushrooms, soaked, drained and cut into strips
- ½ carrot, cut into strips
- 2 stalks spring onion, shred thinly
- 30 grams glass noodles, soaked till soft
- 4 crab sticks, cut into thin strips
Seasonings:
- 1 tsp light soy sauce
- ¼ tsp salt
- ¼ tsp ground white pepper
- 1 tsp sesame oil
- 1 tbsp shoaxing wine
- 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.
- 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.
- 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.
- 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.
- 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!
Instructions
Preparing Ingredients: (Scrambled Eggs and Topping)
Preparing Other Ingredients:
Fry Dried Scallop For Topping
Fry Other Ingredients:
Fry Osmanthus Egg With Glass Noodles:
Enjoy!
Recipe Video
Notes
- 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.
2 comments
Dear Angie,
Thank you for sharing such a wholesome and delicious dish.
Cheers,
Jean
You are most welcome.