Pan monlar kyet u kyaw – Burmese cauliflower and egg scramble


This slightly unusual sounding dish is simple and surprisingly delicious. The tender cauliflower florets are tossed with eggs until perfectly cooked. Delicious as a breakfast, or serve with rice to make a delicious vegetarian main course.

For an introduction to Burmese cooking and more recipes, take a look at MiMi's feature.

First published in 2020




  • 1/2 cauliflower, weighing approx. 250g
  • 1 tsp salt
  • 1 tbsp of self-raising flour
  • 6 eggs
  • 1/4 tsp MSG (monosodium glutamate) powder, (optional)
  • 120ml of groundnut oil, or other vegetable oil, for frying


Break the cauliflower into 4x4cm florets and place into a large bowl. Add the salt and 75ml water and mix with your hands. Set to one side
Whisk the flour with 3 tablespoons of water and then add the eggs and MSG (if using) and whisk again. Set the egg mixture to one side
Heat the oil in a wok set over a high heat. As soon as it’s hot, carefully add the cauliflower (it may spit), cover with a lid and cook for 2 minutes
Remove the lid and toss the cauliflower. Reduce the heat to medium, cover and cook for another 3 minutes
Turn the heat back up to high, remove the lid and toss again. When you can feel waves of heat over the pan with the palm of your hand (which should take about 5 minutes), drizzle the egg mixture all over
Wait 30 seconds for the egg to set slightly and then turn the heat down to medium. Fold the egg gently into the middle of the pan and over the florets and wait another 30 seconds. Fold the egg again and wait another 30 seconds. Continue this process until the egg is completely set
Serve with steamed rice as a vegetarian main or as a side dish
First published in 2020

British-born to Burmese parents as a 'third culture kid', MiMi Aye has always moved between two worlds, and she has spent her whole life soaking up Burmese food, language, and culture through endless trips to see family and friends in Myanmar, as well as back in the UK.

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