Garlic Chives Scrambled Eggs Recipe | Chinese Scrambled Eggs with Chives

Instructions

1. 1Rinse chives under cold water, shake off excess, and pat dry thoroughly. Cut into 4-cm lengths on diagonal — keep white and green parts together.

   洗净拍干，斜切保香

   🔍 Look for 1 分钟 · 1 minute

   Visual: 韭菜平铺干燥，无附着水珠。Chives lie flat and dry, with no clinging water droplets.

   You know it's right when: 叶片脆嫩，轻弯即断。Leaves feel crisp and snap when bent gently.

2. 2Whisk eggs with 15 ml (1 tbsp) water and 1 g (⅛ tsp) fine sea salt until just blended — no bubbles. Set aside.

   蛋液加水盐，勿起泡

   🔍 Look for 20 秒 · 20 seconds

   Visual: 蛋液均匀浅黄，无条纹、无气泡。Mixture is uniform pale yellow with no streaks or air pockets.

   You know it's right when: 离筷顺滑，无滴落或拉丝。Lifts smoothly off whisk without dripping or stringing.

3. 3Heat wok over high heat until smoking lightly. Add oil and swirl — it should shimmer immediately.

   锅热油烫，见烟即下

   🔍 Look for High heat 60–90 秒 · 60–90 seconds

   Visual: 锅面升起淡青灰色薄烟；油如流质玻璃般顺滑流动。Thin blue-gray smoke rises from wok surface; oil flows like liquid glass.

   You know it's right when: 筷子尖距油面2厘米处持续发出嘶嘶声。A chopstick tip held 2 cm above oil sizzles steadily.

4. 4Pour in egg mixture. Let sit 3 seconds, then stir vigorously with spatula in figure-8 motion until eggs form small, fluffy curds — about 45 seconds. Transfer to plate while still slightly moist.

   蛋液静置3秒，‘8’字猛炒

   🔍 Look for High heat 45 秒 · 45 seconds

   Visual: 蛋块金黄蓬松、粒粒分明，无褐斑、无浮油。Curds are golden-yellow, airy, and separate — no browning or greasy pooling.

   You know it's right when: 蛋块离锅时发出清晰‘唰’声。Eggs release easily from wok with audible ‘shush’ sound.

5. 5Return wok to high heat. Add chives and stir-fry 30 seconds until fragrant and edges turn vivid green. Immediately return eggs, add light soy sauce, and toss 10 seconds — chives should remain crisp and bright. Serve hot.

   韭菜快炒断生，回蛋轻拌即盛

   🔍 Look for High heat 30 秒 + 10 秒 · 30 seconds + 10 seconds

   Visual: 韭菜翠如翡翠；蛋块蓬松，轻裹韭茎。Chives glow emerald-green; eggs stay fluffy and cling lightly to stems.

   You know it's right when: 满屋辛香蒜气——无苦涩或焦糊味。Sharp, garlicky aroma fills the kitchen — no bitterness or burnt smell.