Monday, October 26, 2009

Fried Eggs With Mushrooms And Yellow Chives

Here's a recipe that uses Yellow Chives. Yellow chives are milder in flavour than green chives (their colour is yellow as they don't get sun exposure), but still good tasting. The combination of chives and eggs is one I like, add to this the taste of white beech mushrooms, or one could use Enoki or any other good mushroom, and you got a good lunch or as part of a main meal. Serve over hot jasmine rice.

Fried Eggs With Mushrooms And Yellow Chives
6 Large Eggs
100 g White Beech Mushroom
20 g Yellow Chives, cut into 1 inch length
2 Scallions, sliced
1 Red Chili, sliced
Sea Salt
Freshly Ground Black Pepper
3 Tbsp Peanut Oil

Beat the eggs together and season with salt and pepper to taste. Clean and trim the mushrooms.

Add peanut oil in a wok and heat over high flame until smoking. Pour in the egg mixture. As soon as the egg has formed a skin over the base of the wok, add the mushrooms. Then wait until the egg is half-cooked and mix everything together. Stir-fry gently until the egg and mushrooms are cooked. (Don't overcook the egg: it should remain light and fluffy.) Toss in the scallions, stir once or twice and then tip into a serving dish.

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