Scrambled Eggs with Chives
A quick and flavorful Chinese home-style dish where fluffy scrambled eggs are tossed with tender chives and seasoned with simple pantry staples. Ready in minutes, this comforting stir-fry makes a perfect weeknight dinner or side.
Story
This classic Chinese dish combines the delicate richness of eggs with the mild, onion-like flavor of fresh chives. The key is to cook the eggs until just set but still tender, then quickly toss in the chives which need only a brief moment in the pan. A splash of sesame oil at the end would be wonderful if you have it.
Ingredients
fresh chives
1 cup, cut into 1-inch pieces
large eggs
4
cooking oil
2 tablespoons
salt
½ teaspoon
white pepper
¼ teaspoon
sesame oil
1 teaspoon, optional
Instructions
1
Prep the chives
Rinse the chives under cold water and pat completely dry. Cut into roughly 1-inch segments and set aside.
2
Beat the eggs
Crack the eggs into a mixing bowl and add a pinch of salt. Whisk until well combined and slightly frothy.
3
Cook the eggs
Heat oil in a wok or large skillet over medium-high heat until shimmering. Pour in the egg mixture and let it set for about 30 seconds, then gently stir with a spatula until the eggs are mostly set but still slightly wet. This should take about 1 minute total.
4
Combine and finish
Add the chives to the pan, sprinkle in the salt and white pepper, then toss everything together for just 30 seconds until the chives are wilted but still bright green. Remove from heat immediately and drizzle with sesame oil if using. Serve hot.
