- Difficulty
- medium
- Serving
- 4
- Time
- 20 mins
This dish features soft, silky eggs folded around tender chive stalks, creating a beautiful contrast in texture. Instead of finely chopping the chives, they remain in longer pieces, offering a fresh bite that complements the creamy eggs.
Ingredients:
- 4 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon light soy sauce (optional)
- 1 teaspoon sesame oil
- 1 tablespoon water (for extra softness)
- 1 tablespoon vegetable oil
- 1/2 cup Chinese chives, cut into 2-inch (5 cm) sections
Instructions:
-
Prepare the egg mixture:
- In a bowl, whisk together eggs, salt, white pepper, soy sauce (if using), sesame oil, and water until just combined.
- Do not add the chives to the mixture.
-
Sauté the chives:
- Heat a wok over medium-high heat and add vegetable oil.
- Add the chive sections and stir-fry for 10–15 seconds until slightly softened but still vibrant.
-
Cook the eggs:
- Lower the heat to medium-low, then pour the beaten eggs over the chives.
- Let the eggs cook undisturbed for about 10 seconds, allowing the bottom to set slightly.
- Using a spatula, gently push the eggs from the edges toward the centre, creating large, soft folds.
- Continue folding the eggs for 30–45 seconds, ensuring they remain creamy and slightly runny in the centre.
-
Serve:
- Once the eggs are just set but still silky, remove them from the wok immediately.
- Serve hot with steamed rice or as a side dish.
Tips:
-
Keep the chives long! This ensures a fresh, crisp bite in every mouthful.
-
Silky texture? Cook on low to medium heat and remove the eggs while they are still soft.
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Want extra flavour? A splash of oyster sauce or a drizzle of chicken stock while cooking can elevate the taste.
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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