Chive and Eggs

It’s only two ingredients but somehow it’s so good. Fragrant and aromatic because of the chives, and also has a strong but different kind of allure and aroma cause of the eggs.

stuff you’ll need

• chives
• eggs
• salt, oil, MSG, white pepper, but if you don’t have these things why are you even here
• (optionally) some cooking wine
• (optionally) some sesame oil

preparation

Beat a couple eggs, adding in salt, MSG, white pepper (optionally cooking wine and sesame oil for fragrance). Heat your wok up real hot, and swirl in some oil. Once the oil coats the wok, and is about to smoke, pour the eggs in. It’s important that the amount of eggs to the ratio of oil/wok is not too high. Since the eggs are cold it will drop the temperature of the oil and of the wok. If there are too many eggs, the temperature drops too much and it could stick. Of course this depends on the power of your burner too. Slowly let the wok come back up to temperature and start to scramble the eggs in the wok, careful to not let it burn, but also not let the eggs stick. I find that scrambling too quickly will drop the temperature of the wok, and cause the eggs to stick. Of course, use your feelings to figure out the right pace of scrambling. When the eggs are pretty much done, take it out of the wok.

Clean the chives and slice them into 1 - 1.5 inch slivers. Heat up your wok real hot and then swirl in some oil. Once it coats the wok toss in the chives. Stir fry the chives, and once it’s 80% ready, dump the eggs back in. Toss until mixed and serve.

notes

I don’t know, it’s surprisingly good and easy. Probably has some decent nutrition and fiber from the chives, and good aroma, and also has good nutrition and protein from the eggs too. The ratio of eggs to chives should be derived from your feelings too. It’s sort of up to you what you like more and want to emphasize more in the dish.