Hunting for chive recipes? Don’t know what to do with your leftover Chinese chives? This super quick homey dish of chives and fluffy eggs is the answer! Smooth milky eggs embedded with warm crunchy chives. Very easy to eat, and perfect over rice. Embrace simplicity.
Scroll down for How to Make This Chinese Chives with Milky Fluffy Eggs video.
We had some leftover yellow Chinese chives from making the Stir-Fried Beef Chow Fun Noodles 乾炒牛河 the other day. So, this super quick and simple dish is just what we needed!
For those who are not familiar with Chinese chives, they taste garlicky with a slight crisp texture. It’s a popular ingredient for dumpling fillings. However, the yellow ones are slightly different from the standard green ones. The yellow chives are grown undercover without the exposure to direct sunlight (hence the yellow color). It has a more delicate flavor (milder and sweeter) and a tenderer texture.
Due to the distinct strong flavor and smell, Chinese chives is one of those food you either love or hate. As for me…I LOVE it! I’m one of those foodies who love stinky food, like durian (my FAVORITE!), stinky tofu, kimchi, cilantro…Ok! I better stop here before someone starts to throw up. Hahaha~
Sooooo let’s get cooking! 😀
Chinese Chives with Milky Fluffy Eggs Recipe Tips
Cook the chives and eggs separately because they require different cooking times
Undercooked chives – it will taste very pungent
Overcooked eggs – it will taste rubbery and dry (ugh!)
Cut the yellow Chinese chives with the lighter (white) part into finer pieces and cook them first because this part tends to be more firm. This will soften the chives bits, and spread the smell and flavor of the chives through the pan. Then, cut the yellow part of the chives into longer strips to create crunch texture for the dish.
Watch How To Make This Chinese Chives with Milky Fluffy Eggs:
Can’t see the cooking video? Watch it here.
So, how did you do? Tell us about it, we want to know! 🙂
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- Yellow Chinese chives (or Chinese chives)
- 2 extra large eggs
- 50 ml milk
- 1 tablespoon oil
- ½ teaspoon salt
- Mix eggs, milk, and salt in a medium mixing bowl
- Cut yellow Chinese chives - chop the lighter (white) part into finer pieces and the yellow part into longer strips
- Heat pan over medium high heat
- Add 1 tablespoon oil
- Add the white finer pieces of the chives first, stir
- Add the yellow longer strips of the chives, stir
- Cook chives until almost fully cooked
- Add the egg mixture, cook until there is no liquid left, then serve!