What are the benefits of frying eggs with chives?
Also known as Chinese chives or garlic chives, chives are rich in medicinal properties and have a distinctive fragrance. They are not only used in cooking but also in traditional medicine to treat various ailments. According to Traditional Chinese Medicine, raw chives have a warm nature, but when cooked, they have a spicy taste that helps to warm the middle, dispel stagnation, and detoxify the body effectively.
Because of these benefits, the Japanese people are extremely fond of chives. When frying eggs, they rarely use scallions like we do, but instead use chives to enhance their health and ward off illnesses. Many Japanese families also stir-fry chives with meat or sprinkle them on tofu. They eat this dish all year round, but especially during the summer.
According to the U.S. Department of Agriculture, chives are a low-calorie food that is rich in beneficial nutrients and antioxidants. Here are some of the benefits of chives, which is why the Japanese often use this vegetable:
– Improves cardiovascular health and blood circulation, helping you stay young
As mentioned earlier, chives are rich in antioxidants such as organosulfur and thiosulfate, which help prevent the formation of blood clots, reduce the risk of cardiovascular diseases, and improve blood circulation in the body. The antioxidants in chives also help you stay young and effectively reduce wrinkles.
Preparing Chive Fried Eggs
Preparation:
Crack 4 eggs into a bowl. Peel and thinly slice the shallot. Remove the stem of the chili and finely chop it.
Pick the fresh green chives, wash them thoroughly, and cut them into pieces about 2 fingers long.
Making the egg mixture:
Use a fork to beat the 4 eggs until smooth, then season with 1/2 tablespoon of fish sauce and 1 chopped chili, and mix well.
Next, add the chopped chives and stir well.
Note: If you don’t like it spicy, you can skip adding the chili!
Frying the eggs:
Add 1 tablespoon of cooking oil to a pan, when the oil is hot, add 1 sliced shallot and stir-fry until fragrant. When the shallot is slightly golden, add the entire chive and egg mixture.
Use a fork and a spoon to spread the chives evenly on top of the eggs, and fry the eggs over low heat for 3 – 5 minutes until the surface of the eggs is set.
Then, temporarily turn off the heat. Transfer the eggs to a plate and flip them over, allowing the remaining side of the eggs to touch the pan. Turn on the heat to low, fry for another 2 – 3 minutes until done.
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