Simple Chives and Egg Roll: Deliciously Imperfect!
Easy Side Dish: How to Make Chives and Egg Roll
Here’s a recipe for a chives and egg roll, perfect for using up those leftover chives in your fridge. Instead of mixing the chives directly into the egg mixture, I tried a different presentation, and while the result wasn’t as visually perfect as I’d hoped, the taste is guaranteed to be amazing! Failure is temporary, but delicious memories last forever! Add some life to your meal with this simple yet nutritious chives and egg roll.
Ingredients- A handful of chives (about 30-40g)
- 3 fresh eggs
- 2 pinches of salt for fresh flavor
- 3 tsp water for a tender texture
Cooking Instructions
Step 1
Wash the fresh chives thoroughly, pat them dry, and finely chop them into small pieces, about 0.5cm thick. Finely chopped chives will mix better with the egg and provide a pleasant texture when cooked.
Step 2
In a bowl, crack 3 fresh eggs. Add 3 teaspoons of water to make the roll tender. Use chopsticks or a whisk to break down the egg yolks and mix everything thoroughly until well combined, ensuring there are no lumps. Finally, add 2 pinches of salt to season the egg mixture. Be careful not to over-salt; adjust the seasoning to your preference.
Step 3
Heat an egg roll pan or a non-stick skillet over low heat. Lightly coat the pan with oil using a paper towel. This prevents the egg from sticking and ensures a smooth cooking process. Pour about one-third of the egg mixture into the pan. Carefully place the chopped chives along the edge of the pan. Once the egg starts to set, gently roll it up like making a sushi roll. Repeat this process 2-3 times, gradually building up the egg roll.
Step 4
As you start rolling the fourth layer of egg, you might notice the shape isn’t turning out exactly as planned. Don’t worry about the appearance; focus on the taste! Even if the egg tears or breaks a little, just keep rolling it as before. The taste will still be fantastic! After pouring and rolling all the egg mixture, turn off the heat. Cover the pan or let it sit for a moment, allowing the residual heat to cook the inside thoroughly. This ‘steaming’ step makes the egg roll extra moist and tender.
Step 5
Carefully remove the finished chives and egg roll from the pan and let it cool slightly. If you cut it while it’s too hot, it might fall apart. Once slightly cooled, slice it into bite-sized pieces, about 1.5 to 2cm thick. Arrange the nicely sliced pieces on a plate, and your simple yet delicious chives and egg roll is ready!
