Scrambled eggs with broom
Delicate golden broom flowers (jinquehua) folded into milk-lightened scrambled eggs, a fragrant Yunnan springtime specialty. Gentle heat keeps the eggs silky while the blossoms lend a subtle floral aroma and honeyed sweetness to every soft, savory forkful.
Instructions
- 1
The broom I bought in a group purchase smells so good.
- 2
Wash the broomcorn thoroughly and drain the water, beat the eggs and add the milk, set aside.
- 3
Heat the pan with cold oil, add the eggs. Eggs mixed with milk are less likely to overcook and have a milky aroma.
- 4
Quickly pour in the broom flowers and stir-fry over high heat. While taking photos, the bottom of the eggs got a bit burnt. Add salt, MSG, and pepper to taste.
- 5
Finished product image.
- 6
Close-up of the finished product.
- 7
One more close-up shot.
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Ingredients
Main Ingredients
- Broom100g
- Egg2 只
- Milka pinch
- Pepperto taste
Seasonings
- Saltto taste
- MSGto taste
- Edible oila pinch