Stir-Fried Eggs with Spring Locust Blossoms
春日限定槐花炒鸡蛋 · pan chinese cuisine
Locust blossoms are a fleeting spring delicacy in Chinese home cooking, prized for their sweet floral aroma. They are best picked half-open; fully open flowers lose some fragrance. The blossoms are blanched very briefly to keep their color and scent, then folded into eggs and scrambled.
Gus WhitfieldRetired firefighter in Texas, been smoking brisket since before it was cool. Low and slow is the only way. Still burn the rice sometimes, don't judge.Nutrition & allergens
Contains:Egg
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- 24.9(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- 80.5(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
huai hua （ xian ）［ yang huai hua ， dou huai hua ］槐花（鲜）［洋槐花，豆槐花］
as needed
salt盐
to taste
egg鸡蛋
4.0 piece
Canola oil菜籽油
0.38 cup
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Strip the locust blossom clusters from their stems by hand. Half-open blossoms have the best aroma and sweetness; fully open flowers lose some fragrance. Don't be alarmed by the occasional tiny insect.
✅ Done when: You have a pile of clean blossom clusters with no stems or leaves remaining.
- 2
Step 2
Soak the blossoms in lightly salted water to draw out small insects and dust, then pick out any debris.
✅ Done when: No insects, dirt, or debris remain floating in the soaking water or clinging to the blossoms.
Rinse the blossoms clean. Bring a pot of water to a boil, blanch the blossoms for 30 seconds until they turn green, then remove and shock in cold water to keep them bright green. Squeeze out the excess water.
✅ Done when: The blossoms are bright green and feel mostly dry after squeezing.
Crack in 2 eggs, add salt, and beat together with the blossoms at roughly a 1:1 ratio of egg to flowers. Heat oil in a hot pan, pour in the egg mixture, and stir constantly with chopsticks so the curds stay fluffy. Once the eggs are set and cooked through, transfer to a plate.
✅ Done when: The eggs are fully set and cooked through, with soft, fluffy curds.
- 5
Step 5
Serve the sweet, fragrant locust blossom scrambled eggs.
✅ Done when: The dish is plated and ready to eat.