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Scrambled Eggs With Chives and Sour Cream

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

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