JASMINE OMELETTE

SOURCE: GEORGIA FREEDMAN. CHINA SOUTH OF THE CLOUDS: TRAVELING AND COOKING IN CHINA'S YUNNAN PROVINCE.

Jasmine blossoms and scrambled eggs exemplify how the people of Yunnan can also figuratively eat with their nose because their surreal combination smells better from the seductively sweet and sensual fragrance of flower buds at the plot twist of an acrid and potentially repugnant taste. Several or longer soaks in water could eliminate the bitterness of jasmine and retain the texture, but the simultaneously sacrificial loss of the floral odor defeats the message the dish supposedly conveys. Best consider the tandem as more of an acquired taste or a niche interest for a curious outsider or an adventurous first-timer.

Ingredients

2 large eggs

2 teaspoon/5 grams cornstarch

Salt and freshly ground white pepper to taste

1 cup/25 grams dried jasmine flowers, reconstituted in tepid water and drained

3 tablespoons/45 mL vegetable oil

Specific Equipment

Medium bowl

Wire whisk

Nonstick skillet OR wok

Wok shovel

Serves 4

Instructions

1. Beat the eggs in a medium bowl with a wire whisk until smooth and frothy. Whisk in cornstarch and continue beating until well-blended. Season with salt and pepper and stir in jasmine flowers until well-blended.

2. Pour oil into a nonstick skillet or wok set over high heat and heat until smoking.

3. Pour the egg mixture carefully and swirl the skillet or wok so the eggs spread all over the bottom to form a pancake. Fry the eggs for 1 to 2 minutes or until the bottom has turned golden and solid.

4. Flip the eggs on the other side with the aid of a wok shovel and fry for another 30 seconds or the eggs have browned. Flip again back to the original side and fry for another 30 seconds or until the eggs have browned and cooked through.

5. Remove the omelette from the skillet or wok, draining out any excess oil, and transfer the omelette onto a large serving plate.