Scrambled Eggs With Chives and Sour Cream
Chinese flowering chives add a delicate flavor to this recipe for scrambled eggs with sour cream. You can use regular chives if flowering chives are unavailable.
- 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
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.
Yield: 2 Servings