Mugwort and egg scramble is a nutritious and aromatic dish, popular in many Asian cultures for its earthy flavor and health benefits. Here’s a step-by-step guide to making it at home.
Ingredients: Fresh mugwort leaves (30g), 3 eggs, 1 tbsp cooking oil, 1 pinch of salt, a dash of soy sauce (optional), and minced garlic (for extra flavor).
Steps:
1. Prepare the mugwort: Rinse fresh mugwort leaves thoroughly, then chop them finely. If using dried mugwort, soak in warm water for 10 minutes before chopping.
2. Beat the eggs: Crack eggs into a bowl, add a pinch of salt, and whisk until well blended. Mix in the chopped mugwort.
3. Cook the mixture: Heat oil in a pan over medium heat. Pour in the egg mixture and let it set for 20-30 seconds. Gently scramble with a spatula, breaking it into small pieces.
4. Season and finish: Cook until the eggs are firm but still moist. Add a dash of soy sauce if desired, stir briefly, and remove from heat.
Serving Tip: Enjoy it hot with steamed rice or as a light breakfast. The mugwort’s herbal aroma pairs perfectly with the richness of eggs, creating a comforting and healthy meal.
This dish is not only easy to make but also packed with vitamins and antioxidants. Adjust seasoning to your taste, and feel free to add vegetables like carrots or bell peppers for extra crunch!
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