Chinese Osmanthus Scrambled Egg Lettuce Wraps (Guì Huā Chǎo Dàn)

5 duck eggs (or large hen eggs)

150g sugar snap peas, finely sliced lengthways

100g dried shiitake mushrooms, soaked for 30 minutes and thinly sliced

500ml chicken stock

The Seasoning

1 teaspoon sesame oil

Sea salt, to taste

Ground white or black pepper, to taste

2 tablespoons Shaoxing rice wine

1 teaspoon caster sugar

To Serve

1 iceberg or little gem lettuce, leaves separated

2 tablespoons hoisin sauce

2 spring onions, finely sliced

PREPARATION

1. Crack the eggs into a bowl and season with the sea salt, pepper and sesame oil. Whisk thoroughly until completely combined. Bring the chicken stock and Shaoxing rice wine to the boil, add the sugar snap peas and caster sugar, then blanch for 30 seconds until bright green but still crisp. Drain immediately and set aside. Slice the soaked shiitake mushrooms.

COOKING

2. Heat a wok over a high heat until smoking.

3. Add a splash of vegetable oil and swirl to coat the wok.

4. Pour in the beaten eggs.

5. Stir continuously as you would for normal scrambled eggs.

6. Continue cooking for 6–7 minutes, pressing and chopping the eggs with a wok spatula as they dry out and break into tiny granules.

7. Reduce the heat to medium once most of the moisture has evaporated.

8. When the eggs resemble finely minced meat, add the blanched sugar snap peas and sliced shiitake mushrooms.

9. Toss everything together for 30–60 seconds, just until heated through.

10. Transfer the mixture to a serving plate.

11. Sprinkle with the sliced spring onions.

12. Serve with crisp lettuce leaves and hoisin sauce, allowing everyone to build their own wraps.

School of Wok Tips

 The distinctive texture comes from continuing to cook the eggs well beyond the point of traditional scrambled eggs, allowing the moisture to evaporate completely.

 Press the eggs against the wok with the spatula as they cook to create fine, even crumbs.

 Blanching the sugar snap peas separately keeps them bright green and crisp while lightly seasoning them.

 Duck eggs produce a richer colour and flavour, but hen eggs work equally well.

FAQs

Why are the eggs cooked for so long?

Unlike Western scrambled eggs, this dish intentionally cooks the eggs until they become dry and finely crumbled, creating a texture similar to minced meat that's ideal for lettuce wraps.

Why is it called Osmanthus Scrambled Eggs?

The tiny golden pieces of cooked egg resemble the small yellow blossoms of the osmanthus flower, giving the dish its poetic Chinese name.

Can I use other vegetables?

Yes. Bean sprouts, green beans, finely diced carrots or chopped coriander all work well, provided they're added at the end to retain their texture.