Take a bundle of chun leaves. Wash, rinse. Heat up a pot of water and blanch the chun leaves in the slow-boiling water for about a minute.
Take the chun out, let the water drip off and the leaves cool down.
When cool enough to handle, chop the chun leaves finely.
Crack 1-2 eggs into a bowl, add the chopped chun, salt, and beat lightly.
Heat up a bit of oil in a non-stick skillet (or wok), pour in the egg-chun-mixture, scramble and fry.