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Chinese egg and chives

March 3, 2012

This is a post for those who aren’t very concerned about pesticides because pesticides are heavily used on my next favorite vegetable: the chive.

I usually get my garlic chives at the Chinese supermarket, but I know for a fact that these awesome vegetables attract a number of bugs, and pesticides must be used to keep them away. I could buy regular Western chives and search for a local grower of them, but then I’d end up with a $0.99/4 stems deal rather than a $0.99/lb with the garlic chives at the Chinese supermarket. I elect to go cheaper, but only eat these once in a blue moon.

Chives last a pretty long time in the fridge. I’ve kept them for about 10 days and they have been totally fine.

Some nutritional highlights per 100g: 4000IU Vitamin A (87%), 58mg Vitamin C (98%), 200mcg Vitamin K (260%), 100mcg folate (25%), 92mg calcium (9%), 1.6mg iron (9%), 42mg magnesium (10%), and 0.4mg manganese (20%). Same serving has 1g fat, 4g carbs, 3g fiber, and 3g protein. Really love these nutritionals.

Now, chives are a real bugger to clean. As you can see at the stems, there is a lot of dirt collected at the base, from where the chives were separated from the root in the soil. Unfortunately, there is also a lot of hidden dirt within the first layer or two of chive leaves as well. In order to make them perfectly clean, I had to peel off the two overlapping leaves from the stem and rinse the bases really well. This is a huge pain to do because there are many, many individual stems of chives, and I typically take about 10-15 minutes just rinsing off the chive leaves.

After the bases are all rinsed, I like to fill up a large bowl of water, add the chives in, and roughly shake the leaves back and forth underneath the water to clean them fully of dirt and hopefully release some pesticide residue. The removal of dirt is really critical, though, since it is extremely unpleasant biting into some soft egg specked with chives, and get a gritty mouth if the dirt is thrown in. Personal experience.

After washing the chives, I roughly chopped them into short, 1/4″ pieces like green onions, and threw them into a bowl with already-beaten eggs. I typically add a dozen eggs into the mix because the large pound-plus bunch of chives deserve that many eggs to bind them together.

Cooking the eggs is almost exactly like cooking scrambled eggs. After adding some cooking fat to the pan on medium-high heat, I added the chive-egg mixture and waited for the bottom to cook. Once it was done well enough, I lifted the edges of the egg mixture that have hardened in the pan to allow the uncooked parts to flow underneath. After everything is almost slightly cooked, I started breaking up the solidified egg mixture so that it would be in pieces by the time cooking finished.

And there you have it! It is truly delicious and filling, to the point where sometimes if I’m lazy, it’ll be the only thing I eat that meal, although in copious amounts.

12 eggs
1/2 tsp salt
1 lb Chinese garlic chives
1 Tbsp cooking fat

(1) Crack the eggs into a bowl and whisk well. Add the salt up to personal taste preferences and mix it in.
(2) Wash chives in manner described in post above. Chop into small 1/4″ pieces and add to the eggs. Mix thoroughly.
(3) Heat cooking fat in a pan on medium-high heat and add the entire egg mixture into the pan once it is sufficiently hot. Wait for the bottom of the mixture to cook, about 2 minutes. Lift up the sides of the solidified egg mixture to allow the uncooked egg parts to flow underneath, like an omelet, and wait for that part to solidify to do it again. Continue until the entire mixture is almost cooked through.
(4) Break up the pieces of the egg mixture and allow to cook for another few minutes, until it is completely solidified. Turn off heat. Serve warm or cold.


Dai Dai

  1. Looks good….just like how mom used to make it.

  2. Yum…. I love this dish!!

    • Me too 🙂 It’s one of my favorite Chinese dishes that my mom always used to make.

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