Osmanthus Eggs “桂花翅”


Celebrate Chinese New Year with a traditional dish known as “Osmanthus Eggs” or 桂花翅 (Kwai Fa Chi). While the name might seem puzzling, it tells the story of a Cantonese-style scrambled egg dish with a twist.

Originally, this dish was called Kwai Fa Chi, which translates to Osmanthus Flowers Fins. But here’s the catch: it doesn’t actually contain shark fins or osmanthus flowers. The name comes from the yellow scrambled egg pieces, which resemble osmanthus flower petals.

Traditionally, this was a gourmet dish served at banquets. However, we’ve made a more eco-friendly twist by substituting shark fins with delicate glass noodles. This not only preserves the dish’s elegance but also ensures no harm to marine life.

So, gather your loved ones, celebrate the Chinese New Year, and enjoy this unique dish that blends tradition, symbolism, and sustainability on your festive table.

How to Make Osmanthus Eggs

Prep Time
60 minutes

Cook Time
15 minutes

3 to 4


Glass Noodles
30 g glass noodles
1 tbsp condensed chicken stock
1/4 tsp salt
1/4 tsp sugar
1/4 tsp white pepper powder
4 tbsp water

3 eggs
50 g dried scallops
1/4 tsp salt
1/4 tsp sugar
1/4 tsp white pepper powder
1 tsp cornstarch
1 tbsp water

Other Seasonings
White pepper powder
Shaoxing Wine



  1. Soak dried scallops in hot water for about an hour or until it is soft enough to be shredded.
  2. Rinsed the glass noodles (DO NOT soak them). Then cut into 11/2 inches in length.
  3. Snap off the heads and tails of the bean sprouts.

Cook the Glass Noodles

  1. In a cold pan, add glass noodles, condensed chicken stock, salt, sugar, white pepper and water.
  2. On low flame, slowly combine the ingredients until the glass noodles are slightly softened.
  3. [Tip] If the glass noodles are too wet, you can drain them.
  4. Set aside.

Beat the Eggs

  1. Crack 3 eggs. Add salt, sugar and white pepper.
  2. Mix cornstarch with water and add it to the eggs.
  3. Add shredded scallops. Beat the eggs and to combine all the ingredients.
  4. Set aside.

Cook the Bean Sprouts

  1. Heat the wok on a medium-high flame. Once the wok starts to smoke, add 2 tbsp of cooking oil. This should cool down the work for a bit.
  2. Once the oil starts to smoke, add the bean sprouts. Cook for about 20 seconds or until the sprouts are half-cooked.
  3. Remove and set aside.

Cook the Eggs

  1. Heat the wok on a medium-high flame again. Add 4 tbsp of cooking oil. GET READY with your spatula. We recommend using a stainless steel spatula with sharp edges.
  2. Once the oil starts to smoke, SLOWLY pour in the egg mixture and at the same time, using the edge of your spatula, swirl vigorously and repeatedly to break up the eggs.
  3. When the eggs are about half-cooked, then the flame to medium-low. Now, using the back of the spatula, press down and swirl to further break the eggs.
  4. Continue until the eggs are cooked through and broken into tiny pieces. If you do it correctly, the egg pieces will start “jumping”.
  5. Add the glass noodles. Quickly break up the noodles and give them a quick mix. We do not want clumpy and mushy noodles.
  6. Add bean sprouts and a dash of white pepper. Give it a quick toss. We still want the crunch.
  7. Add 2 tbsp (or more) of Shaoxing wine from the side of the wok. Cook for about 30 seconds and you are done.

Plate and Serve

  1. In a large dish, place the Osmanthus Egg in the middle.
  2. Add some shredded lettuce to surround the eggs.
  3. For garnish, add some spring onions and red chillies.
  4. This dish is good to be served as an appetiser. Enjoy!