Stir-Fried Egg with Chives (韭菜炒鸡蛋) – A Cantonese Classic Made Easy

chives

🥗Healthier: green onions

💰Cheaper: scallions

Green onions provide a similar flavor at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

Wash the Chinese chives and remove the tough part close to the stem.

Cut the chives into halves, about 3/4 inch in length.

Beat 4 eggs in a large bowl until the yolks and whites are well combined.

Add salt, ground white pepper, and a little sugar to the eggs and mix well.

Make a cornstarch slurry by mixing cornstarch with cold water.

Add the cornstarch slurry mixture into the egg and mix well.

Stir-fry the chives in a pan over medium to low heat for about a minute, being careful not to overcook them.

Remove the chives from the pan and let them cool down before adding them to the egg mixture.

In the same pan over low to medium heat, add the mixture of chives and egg.

Let the egg sit for a few seconds until it starts to set, then slowly push it around with a chopstick.

Cook until the egg is nearly set but still soft inside, avoiding browning.

Switch off the heat and let the residual heat continue to cook the egg fully.

Drizzle sesame oil on top if desired and transfer to a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens