Chinese Scrambled Eggs

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Chinese Scrambled Eggs

 

2 TB chives (about 2-1/2 chives), finely chopped

4 large eggs

1-1/2 tsp. light soy sauce OR 1/2 tsp. salt

1 tsp. vegetable oil

Ground black or white pepper, to taste

1-1/2 TB vegetable oil, or as needed

2 TB plus 1 tsp. sour cream, or as desired

 

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 TB 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.