Fluffy and Creamy Chives and Egg in a Thick Savory Sauce

Name: Fluffy and Creamy Chives and Egg in a Thick Savory Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 bunch Chinese chives; 2 Eggs; 200 ml ☆Water; 1 tsp ☆ Chinese soup base (I used powdered whole chicken bouillon ); 1/4 tsp ☆Salt; 1 tbsp ☆Sake (optional); 2 tsp ☆Katakuriko; 1 Sesame oil with vegetable oil

cookpad.japan @cookpad_jp

I love thick "an" sauce, so I tried it with chives and egg. I didn't use soy sauce or oyster sauce. It's a salt-base "an" sauce.

Fluffy scrambled eggs gently tossed with thick chive sauce is visually appealing. Be sure to turn off the heat before adding the katakuriko. This is delicious served over rice. Since it's lightly seasoned, feel free to adjust the ingredients to taste. Recipe by Hikachuu

I love thick "an" sauce, so I tried it with chives and egg. I didn't use soy sauce or oyster sauce. It's a salt-base "an" sauce.

cookpad.japan @cookpad_jp

I love thick "an" sauce, so I tried it with chives and egg. I didn't use soy sauce or oyster sauce. It's a salt-base "an" sauce.

Saved

Ingredients

2 servings

1 bunchChinese chives
2Eggs
200 ml☆Water
1 tsp☆ Chinese soup base (I used powdered whole chicken bouillon )
1/4 tsp☆Salt
1 tbsp☆Sake (optional)
2 tsp☆Katakuriko
1Sesame oil with vegetable oil

Saved

Steps

1

Beat the eggs, and fry until soft-set, remove and transfer to a plate. Since they'll be cooked through later, be sure to lightly cook.
2

Mix the ☆ ingredients together and set aside.
3

Fry the chives in sesame oil, once tender, turn off the heat and add the mixture from Step 2. Heat once more and stir until the sauce thickens.
4

Once it has thickened, add the eggs from Step 1, breaking them apart as you go.