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–+ servings
A black plate with Chinese chive eggs on top, garnished with coriander leaves.
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5 from 1 vote

Chinese Chive Scrambled Eggs

Chinese Chive Scrambled Eggs is a humble Chinese home dishes that tastes super delicious. With just two main ingredients—eggs and Chinese chives, you get a soft, savory scrambled eggs that’s incredibly quick to whip up and full of fiber.
Prep Time3 minutes
Cook Time8 minutes
Total Time11 minutes
Course: Breakfast, Dinner, Lunch, Side Dish
Cuisine: Asian, Chinese
Diet: Gluten Free
Servings: 1 portion
Calories: 213kcal
Author: Claudia

Ingredients

  • 50 gr chives
  • 3 eggs
  • 1/4 tsp salt
  • 1/4 tsp mushroom powder optional

Instructions

  • Wash the Chinese chives thoroughly. Trim off the tough white ends and discard them. Chop the chives into ½-inch pieces so they form small bite-sized pieces. Set aside.
  • Crack the eggs into a mixing bowl. Add salt and mushroom powder, then beat well with a fork or chopsticks until fully combined and slightly frothy.
  • Add the chopped Chinese chives into the beaten eggs and stir until evenly mixed.
  • Heat oil in a frying pan over medium heat. Once the oil is hot and you see faint wisps of smoke, pour in the egg mixture. Let the eggs cook gently over low to medium heat, stirring occasionally with a spatula until soft fluffy curds form. Serve immediately while warm.

Notes

  • Cook over medium-low heat for softer eggs. Cooking the eggs gently helps create soft, fluffy curds without drying them out. High heat can make the eggs rubbery and overcooked.
  • Do not stir the eggs too quickly. After pouring the egg mixture into the pan, let the eggs sit briefly before gently pushing them with a spatula. Pausing between stirs allows larger soft curds to form.
  • Use fresh Chinese chives for the best flavor. Fresh Chinese chives have a stronger garlicky aroma and a more vibrant green color. Older chives can become fibrous and lose their fragrance after cooking.
  • Serve immediately while warm. Chinese chive scrambled eggs taste best fresh from the pan while the eggs are still soft and fluffy. The texture will become firmer as they cool.

Nutrition

Serving: 1portion | Calories: 213kcal | Carbohydrates: 4g | Protein: 19g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 771mg | Potassium: 419mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4195IU | Vitamin C: 46mg | Calcium: 148mg | Iron: 4mg