Fluffy Scrambled Eggs with Chives
Ingredients: Chives, Eggs, White pepper, White rice vinegar, Salt · 10 min cook time · 300kcal · ~₩4,000
Ingredients
1bunch Chives, 6large Eggs, 0.5tsp White pepper, 0.5tsp White rice vinegar, 0.5tsp Salt, 0.5tsp Sugar, 1tbsp Cornstarch slurry, 3tbsp Oil
Instructions
1. Discard the ends of the chives and cut them into 1-inch pieces.
2. Crack eggs into a large bowl and add white pepper, white rice vinegar, salt, sugar, and cornstarch slurry. This way, the eggs won't release as much water.
3. Turn the stove on high heat. To make fluffy scrambled eggs, beat the eggs well until they're bubbly.
4. When the wok's hot enough, add oil and cook the chives on medium heat. Stir-fry so they become fragrant.
5. After about a minute, transfer the chives to the egg mixture, add more oil to the wok, and pour everything in.
6. The bottom of the egg will immediately cook and we'll start to stir it around after 5-10 seconds. Move the egg around for about 15 seconds, until the bottom has just about set.
7. Now slowly flip it. Using a spatula, we'll flip the egg over and cook for another 40 seconds. Add more oil along the edge.
8. Plate the eggs quickly after a final stir to avoid overcooking.
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