Chive and Egg Stir-fry: Exclusive Secret to Silky Tender Eggs

Hello everyone, I’m Xiao Mi Zhou. Today I’m sharing the classic Chive and Egg Stir-fry that every family makes! While this dish seems simple, achieving silky eggs, crisp chives, and juicy results requires skill. After numerous experiments, I’ve discovered the golden ratio for keeping eggs tender and I’m excited to share it with you!

First, admire this golden finished dish!

Golden silky eggs, emerald crisp chives - this is perfect chive and egg stir-fry!

Detailed Steps

Step 1: Prepare Egg Mixture (Secret #1)

1. Crack eggs into bowl, add salt and white pepper
2. Key technique: Add 1 teaspoon water and 1 teaspoon cooking wine
3. Beat evenly in one direction with chopsticks
4. Beat until fine bubbles appear

Water makes eggs tender, cooking wine removes gaminess

Step 2: Prepare Chives (Secret #2)

1. Wash chives, drain thoroughly
2. Exclusive technique: Separate root and leaf sections when cutting
3. Roots go in first, leaves later
4. Prepare red bell pepper strips

Separate preparation ensures even cooking

Step 3: Scramble Eggs (Secret #3)

1. Heat oil in wok, pour eggs at 50% oil heat
2. Critical moment: Don’t stir immediately, let bottom set
3. Gently push from edges to center with chopsticks
4. Remove at 80% doneness

Pushing technique creates large tender egg curds

Step 4: Stir-fry Chives

1. Add some oil to wok, fry garlic until fragrant (optional)
2. Add chive roots first, stir-fry 30 seconds
3. Add chive leaves and bell pepper strips
4. Quick stir-fry until chives wilt slightly

Timed addition maintains optimal chive texture

Step 5: Combine and Serve

1. Add scrambled eggs back to wok
2. Quick stir to combine evenly
3. Drizzle with sesame oil for aroma
4. Plate and serve immediately

Quick mixing prevents chives from releasing water

Exclusive Three Secrets

🎯 Secret #1: Egg Mixture Golden Ratio

• 4 eggs : 1 tsp water - for extra tenderness
• 4 eggs : 1 tsp cooking wine - effective gaminess removal
• One-direction beating - for smoother texture

🎯 Secret #2: Chive Preparation Method

• Root-leaf separation: Roots need longer cooking
• Thorough draining: Prevents excess water during cooking
• 3cm length: Both attractive and easy to eat

🎯 Secret #3: Step-by-Step Cooking

• Eggs first: Ensures tenderness
• Chives next: Maintains crispness
• Final combine: Preserves individual optimal states

Advanced Techniques

🌟 Ingredient Selection:

• Egg choice: Fresh farm eggs for richer color
• Chive choice: Broad-leaf more aromatic, thin-leaf more tender
• Seasonal choice: Spring chives most flavorful

🌟 Heat Control:

• Egg cooking: Medium heat for gradual setting
• Chive cooking: High heat to lock in moisture
• Final combine: High heat quick finish

🌟 Flavor Variations:

• Seafood version: Add shrimp or squid
• Spicy version: Add dried chilies or fresh chilies
• Tofu version: Add five-spice dried tofu cubes

FAQ

Q: Why aren’t my eggs tender enough? A: Possibly overcooked or heat too high

Q: Why do chives release too much water? A: Possibly not drained well or overcooked

Q: Can I prepare in advance? A: Best served immediately, chives tend to release water

Nutritional Value

• ✅ Quality protein: Eggs provide complete amino acids
• ✅ Dietary fiber: Chives promote intestinal motility
• ✅ Vitamins: Rich in vitamins A, C, E
• ✅ Sulfur compounds: Chives aid digestion

Serving Suggestions

• 🍚 With steamed rice: Simple and satisfying
• 🍜 With noodles: Classic breakfast choice
• 🥣 With congee: Light healthy pairing
• 🥟 With dumplings: Perfect combination

This chive and egg stir-fry is not only easy to make but also highly nutritious. Master these techniques to easily create impressive home-cooked deliciousness!