Ginger is often used in Chinese cooking not just for it’s delicious flavor, but for it’s many health benefits as well. With flu season upon us, ginger can be very useful for several onset symptoms, especially a cough. Many people have heard of drinking a warm cup of ginger tea with honey to sooth cold symptoms, however ginger is also used in many other recipes to quell both cold and flu symptoms.

This scrambled eggs with ginger recipe, for instance, is a great way to ease cough symptoms. Not only is this dish a great meal for breakfast, but it also sooths a cough. Try this delicious recipe next time you are feeling under the weather, especially at the onset of symptoms, and let me know what you think in the Chinese food forum found here. Enjoy!

5 medium to large eggs (I usually use organic for this recipe)
1 inch piece fresh ginger (organic)
½ tsp salt
1/8 tsp fresh ground black pepper
1 tbsp peanut oil

1. In a large bowl, crack the eggs and scramble them and then set them aside.


2. Peel the ginger using a knife or the back of a spoon. Then finely grate it using a grater. If you do not have a grater on hand then finely mince it and set it aside.


3. Next start cooking by heating a wok on high.


4. Once it is hot add the oil and swirl it around to coat the bottom.


5. Then add the ginger and stir fry it for just 30 seconds or until fragrant.


6. Next add the eggs cooking them just as you would cook regular scrambled eggs, but mixing in the ginger as it cooks. These take about 1 to 2 minutes to cook thoroughly.


7. When you see the eggs start to firm up and “scramble,” sprinkle in the salt and pepper, stirring to distribute them evenly.


8. Once they are cooked through remove them from the heat and serve them immediately. This makes a great breakfast served alone or even alongside some plain fried rice as well, enjoy.