Chives and Eggs

A popular and common dish for many households, Chives and Eggs can be cooked a variety of ways: scrambled, as a pancake, as a rolled omelet and more. Pack into a lunchbox, eat as a side or grab as a quick breakfast!

Serves: 3
Prep Time: 5 minutes – Cooking Time: 10 minutes – Total Time: 15 minutes

Helpful equipment

  • Non-stick skillet


  • 3 eggs
  • 2 tablespoons water
  • pinch of white pepper
  • 1/8-1/4 teaspoon salt
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon oyster sauce
  • pinch of sugar or maple syrup
  • 1/2 cup Chinese chives finely chopped
  • 1 tsp oil


Step 1
In a bowl beat the eggs until well blended with a fork, whisk or chopsticks.

Step 2
Add water, white pepper, salt, sesame oil, oyster sauce and sugar and stir well.

Step 3
Add Chinese chives to the bowl and stir again.

Step 4
Add oil to a non-stick 8” or 10” skillet warmed to medium heat. Spread oil around the entire pan.

Step 5
Lower the heat to medium-low. Pour in the mixture. Wait for any section of the egg to set just a bit on the bottom before running a spatula beneath it and flipping. Continue flipping and pushing the eggs around, being careful not to let the curds over-cook.

Step 6
Remove and let cool before serving.


  • If the egg starts browning, turn the heat down.
  • Flowering garlic chives have a little yellow bud on one end and a stiffer stem than standard, flat-leaf Chinese chives.
  • Standard, flat-leaf Chinese chives can substitute for flowering garlic chives.
  • You can chop the chives finer, use fewer chives, and remove the buds if they are tough to chew.

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