Chinese Food: What's Hot Now: Scrambled Eggs With Chives

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Scrambled Eggs With Chives Aug 27th 2011, 10:02 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. 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.

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