Pan monlar kyet u kyaw – Burmese cauliflower and egg scramble
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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
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Ingredients
Metric
Imperial
- 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
SAVE RECIPE
Method
1
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
2
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
3
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
4
Remove the lid and toss the cauliflower. Reduce the heat to medium, cover and cook for another 3 minutes
5
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
6
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
7
Serve with steamed rice as a vegetarian main or as a side dish
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