A common dish for many households, Chives and Eggs can be cooked a variety of ways: scrambled, as a pancake, as a rolled omelet and more. Pack into a lunchbox, eat as a side or grab as a quick breakfast!
Tips for Chives and Eggs
Standard, flat-leaf Chinese chives can substitute for flowering garlic chives, which have a little yellow bud on one end and a stiffer stem.
For kids you can chop the chives finer, use fewer chives as well as remove the buds.
Related dish
Equipment
- Rubber spatula
- Non-stick skillet
Chives and Eggs
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Loading...A common dish for many households, Chives and Eggs can be cooked a variety of ways: scrambled, as a pancake, as a rolled omelet and more. Pack into a lunchbox, eat as a side or grab as a quick breakfast!
Ingredients
- 3 eggs
- 2 tablespoons water
- pinch of white pepper
- 1/8-1/4 teaspoon salt
- 1/4 teaspoon sesame oil
- 1/8 teaspoon fish sauce
- 1/4 teaspoon oyster sauce
- pinch of sugar or maple syrup
- 1/2 cup Chinese chives finely chopped
- 1 tsp oil
Instructions
In a bowl beat the eggs until well blended with a fork, whisk or chopsticks.
Add water, white pepper, salt, sesame oil, oyster sauce and sugar and stir well.
Add Chinese chives to the bowl and stir again.
Add oil to a non-stick 8” or 10” skillet warmed to medium heat. Spread oil around the entire pan.
Lower the heat to medium-low. Pour in the mixture. Wait for any section of the egg to set just a bit on the bottom before running a spatula beneath it and flipping. Continue flipping and pushing the eggs around, being careful not to let the curds over-cook.
Remove and let cool before serving.
Notes
If the egg starts browning, turn the heat down.
Flowering garlic chives have a little yellow bud on one end and a stiffer stem than standard, flat-leaf Chinese chives.
