Yunnan Scrambled Eggs with Jasmine Buds

5 minutes
to prep

5 minutes
to cook

8 servings

About this Recipe

I loved this dish so much when I was in Yunnan. I have not seen a recipe for a vegan version, so I made one!

Photo and Recipe Courtesy of Jessian Choy


  • 3 tablespoons oil (I use untoasted sesame oil)  
  • One bottle of liquid vegan egg
  • ¼ cup dried jasmine buds
  • Salt to taste (I prefer Himalayan salt)


  1. Soak jasmine buds in lukewarm water for 5 minutes.
  2. Pour oil in a pan set over medium-to-high heat. 
  3. After the oil starts to smoke a little, gently pour eggs in. 
  4. Add jasmine buds.
  5. Stir only after eggs seem cooked at the bottom. Stir about every 10 seconds until cooked. 
  6. Add salt, if needed.


  • If you have leftovers, refrigerate them and eat them within four days.

  • You may be able to source some ingredients for this recipe more affordably and sustainably from bulk bins at herb shops and natural foods stores.