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Breakfasts, Vegetarian

Scrambled eggs with garlic chives

Scrambled eggs with garlic chives
Los Angeles Times

In the pristine prep kitchen above Culver City's Beacon restaurant, amid the bustle of lunch preparations, chef Vicki Fan is surrounded by vegetables. They cover her cutting board and worktable like a deconstructed garden: short mountains of gorgeous ying choy, ... Read more

Total time: 8 minutes | Serves 2
  • 4 large eggs
  • 1/8 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • 2 tablespoons canola oil
  • 1/2 cup chopped garlic chives (nira), cut in 1-inch pieces

Step 1Break the eggs into a bowl, add salt and pepper and stir the eggs with a pair of chopsticks. You can beat them fully, or stir them so that there are still discernible whites.

Step 2Heat the wok over medium-high heat and add the oil, swirling to coat the pan. Heat until you see a wisp of smoke, then add chives, stirring.

Step 3Pour in the eggs and stir around until soft scrambled, about 2 minutes. Serve immediately.

Note: From Vicki Fan. Garlic chives are available at Asian markets.

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