Seok Bin's Osmanthus Scrambled Eggs 桂花炒蛋


Seok Bin's osmanthus scrambled eggs are delicious, moist, and perfect with a bowl of rice!


½ red onion, thinly sliced

½ red chilli, deseeded and cut into thin long strips (I replaced with ½ red capsicum for my kids)

½ carrot, finely julienned

1 handful of wood ears fungus, soaked, washed and thinly sliced (you can use fresh wood ears fungus too)

½ cup of cooked crab meat

About 1/3 cup of Mung bean vermicelli, soaked and cut into about 2 inches

2 sprigs of spring onion, thinly sliced lengthwise

2-3 beaten eggs (depends on how big your eggs are)

1 cup homemade chicken stock

About ½ tsp of GoodSalt

A dash of pepper to taste 


1) Heat wok on high heat and add 3 tablespoons of oil.

2) Put in onions and stir for 10 seconds.

3) Add sliced chilli/red capsicum and stir fry for another 5 seconds.

4) Add carrots and wood ear fungus. Stir fry for 20 seconds. Add crabmeat and stir well.

5) Pour in chicken stock and bring to a boil. Season with GoodSalt and pepper. Taste and adjust accordingly.

6) Add in vermicelli to let it absorb the chicken stock until 1/3 of original liquid is still visible.

7) Add in beaten eggs and spring onions and toss everything until it dries up. 


  • The timing of when you put in the eggs is crucial. The end product should taste moist, but look dry. 
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