Garlic Chives Scrambled Eggs Recipe | Chinese Scrambled Eggs with Chives

韭菜炒蛋

Garlic Chives Scrambled Eggs Recipe | Chinese Scrambled Eggs with Chives — Home-styleShandong home cooking.

Ingredients

• garlic chives
• eggs
• light soy sauce
• neutral oil

Instructions

1. Rinse chives under cold water, shake off excess, and pat dry thoroughly. Cut into 4-cm lengths on diagonal — keep white and green parts together. (Chives lie flat and dry, with no clinging water droplets.)
2. Whisk eggs with 15 ml (1 tbsp) water and 1 g (⅛ tsp) fine sea salt until just blended — no bubbles. Set aside. (Mixture is uniform pale yellow with no streaks or air pockets.)
3. Heat wok over high heat until smoking lightly. Add oil and swirl — it should shimmer immediately. (Thin blue-gray smoke rises from wok surface; oil flows like liquid glass.)
4. Pour in egg mixture. Let sit 3 seconds, then stir vigorously with spatula in figure-8 motion until eggs form small, fluffy curds — about 45 seconds. Transfer to plate while still slightly moist. (Curds are golden-yellow, airy, and separate — no browning or greasy pooling.)
5. Return wok to high heat. Add chives and stir-fry 30 seconds until fragrant and edges turn vivid green. Immediately return eggs, add light soy sauce, and toss 10 seconds — chives should remain crisp and bright. Serve hot. (Chives glow emerald-green; eggs stay fluffy and cling lightly to stems.)