Scrambled egg with kau kei choi (九杞)

This is another way to cook scrambled eggs which is easy and fast to prepare. Kau kei leaves are normally used in soups especially for pan mee.

Ingredients

1 bundle of kau kei leaves (remove the thorny stems)

1 Chinese sausage

2 eggs

Thinly slice the sausage

Break the eggs into a bowl

Add salt and pepper

Beat up the mixture so that there is some air bubbles in it which will make the eggs fluffy

Heat up a little oil in a wok

Pour in the egg mixture and tip the skillet around so that the egg is spread out evenly

When the omelette is almost set turn down the fire 

Add the sausage and mix it thoroughly into the egg mixture

Add the kau kei leaves and mix it thoroughly

Dish up and serve