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Chinese Scrambled Eggs
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- #114629
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons chives, finely chopped
4 large eggs
1 1/2 teaspoon light soy sauce
OR
1/2 teaspoon salt
1 teaspoon vegetable oil
ground black or white pepper, to taste
1 1/2 tablespoon vegetable oil, or as needed
2 tablespoons sour cream, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon sour cream, or as desired
directions
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.
added by
chanchal
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 14, 2012
These scrambled eggs are like fried rice without the rice. I loved the flavor. The texture is a bit unusual though. It's not unappealing, but the sour cream makes the eggs quite dense. They also don't look all that appealing. The soy sauce makes the eggs kind of brown. The taste wowed me enough that I can get past that :)