Chive Scrambled Eggs Recipes

EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES

Steps:

• In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
• In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
• As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

CHINESE SCRAMBLED EGGS WITH CHIVES

Steps:

• Gather the ingredients.
• Wash and drain garlic chives. Remove hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons).
• Beat eggs in a medium bowl. Add 1 teaspoon vegetable or peanut oil, soy sauce or salt, and pepper.
• Heat a heavy skillet over medium-high heat.
• Add remaining oil, lifting the frying pan so that oil covers bottom of pan. When oil is hot, add chives.
• Stir-fry briefly, then add beaten egg mixture.
• Reduce heat to medium and gently scramble eggs.
• Remove from heat when just done, but still moist.

CREAM CHEESE AND CHIVE SCRAMBLED EGGS

Steps:

• In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended.
• In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute.
• To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.

CHIVE SCRAMBLED EGGS

Steps:

• In a medium bowl, whisk together eggs, cottage cheese, and salt.
• Heat a large nonstick saute pan over medium-high heat and add butter. When butter has melted and the foam subsides, pour eggs into pan. When eggs begin to set along edges, pull them to center of pan with a spatula and tilt pan to draw uncooked eggs out. Turn eggs over a few times until they are no longer runny but are still wet. The entire cooking process will take less than 2 to 3 minutes.
• Transfer eggs to a plate, sprinkle with chives, and serve immediately.

SCRAMBLED EGGS WITH MUSHROOMS & CHIVES

Steps:

• In a small bowl, crack the 2 large eggs and season lightly with salt and pepper.
• Using a non-stick pan over medium high heat, gently heat the olive oil and begin to sauté the mushrooms, seasoning with salt and pepper and tossing gently.
• It is important not to overcook the mushrooms.
• Once they have been sautéed for 2 to 3 minutes, add the butter then the eggs.
• Reduce heat to medium and gently work the scrambled eggs slowly from the outside of the pan to the centre.
• If the heat is too high, the eggs will be rubbery.
• Once the eggs start to take on the form of a scrambled-egg look, add the 35% cream & the chives.
• This is the final touch& slows down the cooking of the eggs to ensure that they will be soft and tender.
• Gently work in the cream for 10 to 15 seconds.
• Remove from heat and serve.

SCRAMBLED EGGS WITH CHIVES AND ASIAGO

Steps:

• Beat together eggs, whites, and water.
• Heat skillet with your choice of skillet coating (fat or cooking spray) over medium heat.
• Add eggs, stirring slowly.
• Add chunks of cheese and the chives and keep stirring for about 3-4 more minutes, until at your desired state of doneness/texture.

NIRATAMA (GARLIC CHIVE SCRAMBLED EGGS)

Steps:

• Thoroughly wash the garlic chives in a bowl of water as they tend to hold a lot of grit towards the stems. Chop them into 1" (3 centimeter) lengths.
• Beat the eggs, sugar, soy sauce and salt together in a small bowl until uniform in color.
• Heat a nonstick frying pan, over medium-high heat, until hot. Add the oil and then the garlic chives, sautéing until they're bright green and wilted.
• Pour the eggs into the pan and turn down the heat. Let this cook until you see the bottom of the egg go from translucent to opaque.
• Give it a gentle stir, scraping the cooked egg up off the bottom of the pan, with a spatula and allowing the raw egg to run underneath. Let this cook until the bottom layer turns opaque and stir again.
• Repeat step 5 until the egg has reached your desired doneness. Keep in mind that the egg will continue to cook a little after you take it off the heat, so you want to aim for the niratama to to be just a bit less cooked than you want it.