Scrambled Eggs with Chives
韭菜炒蛋
Simple home-style dish of fluffy scrambled eggs stir-fried with fresh, aromatic Chinese chives. A classic comfort food featuring tender eggs and fragrant chives with perfect texture balance.
Servings
2-3 people
Prep Time
5 minutes
Cook Time
5 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Wash Chinese chives clean and shake off water, use kitchen paper to absorb surface water. The very beginning root part of Chinese chives, because it has unremovable ash, can be cut off and discarded.
Some people think Chinese chive roots have strong flavor, you can also keep them. Cut Chinese chives in half, cut the front half and back half into segments separately, arrange separately (front half is hard, back half is soft), will add to pan separately later.
Beat eggs, can add a little water to make it easier to beat evenly, add 1-2g of salt.
Two eggs add one cola bottle cap, double according to the number of eggs. According to the number of eggs used, the principle is rather less than more (salt amount according to your taste, you'll master it after making it several times).
Put base oil in the pan, turn on the range hood, shake the pan to let oil coat the inner wall.
This way eggs won't stick to the pan.
When oil temperature is 80% hot, add eggs to the pan and quickly stir to break apart, flip.
Tip: If the pan becomes very dry after flipping, it means you added a little less oil, need to add a little more next time. If the oil amount is right, eggs will be very smooth in the pan.
When eggs are almost formed, add the hard segments of Chinese chive roots and stir-fry with eggs.
Let the oil in the pan and on the egg surface coat the Chinese chive segments, this step takes about 8-10 seconds.
Add the back half of Chinese chives to the pan, add some salt, stir-fry for 2-3 seconds then turn off heat, but don't remove from pan.
Salt amount according to your taste, don't forget salt was also added to eggs earlier. This is the most crucial step, then use the residual heat of the pan to continue stir-frying for 5-7 more seconds. When Chinese chives look soft, soft but not losing moisture is good.
Plate. Chinese chives should be both fragrant and cooked, and plump.
- The chives should be firm at the front and soft at the back, so add them to the pan separately.
- Add a little water and a little salt to the eggs.
- After turning off the heat, do not serve immediately; use the residual heat in the pan to finish cooking the chives, so they won't collapse.