Chinese flowering chives add a delicate flavor to this recipe for scrambled eggs with sour cream. Serves 2. You can use regular chives if flowering chives are unavailable.
This is a fun fusion recipe. If you're looking for something a little more authentic, try Scrambled Eggs With Chinese Chives, made with lots of Chinese chives and minus the sour cream.
This is a fun fusion recipe. If you're looking for something a little more authentic, try Scrambled Eggs With Chinese Chives, made with lots of Chinese chives and minus the sour cream.
Ingredients:
- 2 tablespoons Chinese flowering chives (about 2 1/2 chives)
- 4 large eggs
- 1 1/2 teaspoons light soy sauce or ½ teaspoon salt
- 1 teaspoon vegetable oil
- freshly ground black or white pepper, to taste
- 1 1/2 tablespoons vegetable oil, or as needed
- 2 tablespoons plus 1 teaspoon sour cream, or as desired
Preparation:
Wash, drain, and finely chop the flowering chives (the yellow buds are edible).
Lightly beat the eggs. Add the soy sauce or salt, 1 teaspoon vegetable oil and the pepper.
Heat a heavy skillet on medium-high heat. Add the remaining 1 1/2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives. Stir-fry for a few seconds, then add the beaten egg mixture.
Reduce the heat to medium and gently scramble the eggs with a spatula. When they are beginning to become firm but are still moist, add the sour cream.
Remove the scrambled eggs from the heat when they are done. Serve hot.
Lightly beat the eggs. Add the soy sauce or salt, 1 teaspoon vegetable oil and the pepper.
Heat a heavy skillet on medium-high heat. Add the remaining 1 1/2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives. Stir-fry for a few seconds, then add the beaten egg mixture.
Reduce the heat to medium and gently scramble the eggs with a spatula. When they are beginning to become firm but are still moist, add the sour cream.
Remove the scrambled eggs from the heat when they are done. Serve hot.
