Jasmine flower scrambled eggs on toast
Silky scrambled eggs scented with jasmine flowers on crisp wholemeal toast — a fragrant five-minute breakfast to lift a heavy mood.
- 10 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Muggy Start of Summer weather leaves a Qi-stagnant constitution more irritable, tight-chested and prone to sighing. Jasmine's fragrance soothes the liver and relieves constraint, and it blooms in early summer; these eggs are light and fragrant and ready with toast in five minutes for a gentler start to the day.
Method
Prep 5 min · Cook 5 min- 1Soak the jasmine flowers in the hot water for 3 minutes until soft, then drain, keeping the water.
- 2Beat the eggs with the salt and 1 tbsp of the jasmine water, then stir in the flowers.
- 3Heat the oil in a pan over medium-low heat, pour in the eggs and gently push them from the edge to the centre; turn off the heat when they're two-thirds set and let the residual heat finish them.
- 4Toast the bread until crisp, pile on the jasmine eggs and scatter with the spring onion.
Cautions
- Use food-grade jasmine only, not tea bags or florist flowers that may have been sprayed; avoid if you're allergic to eggs.
Chef's tips
- A tablespoon of jasmine is plenty — too much tastes bitter. Take the eggs off the heat two-thirds set so they stay soft.
The TCM view
Jasmine is pungent, sweet and warm, regulating qi, relieving constraint and harmonising the middle. Eggs are sweet and neutral, nourishing yin and blood and calming the spirit. Wholemeal bread is sweet and cool, nourishing the heart and easing restlessness. Fragrant without being drying — suited to Qi stagnation.
