Eggs with Pan Fried Wild Scallops and Chives.
野生帶子韭黃炒蛋
I seriously have an egg addiction. I eat at least two a day, almost everyday. They are just so tasty and handy to have around. I buy free range eggs at the fresh market. The egg seller is so sweet, she always chooses the biggest eggs for me. The yokes are so rich and creamy! I can’t go back to supermarket eggs any more.
Eggs health benefits : https://www.webmd.com/diet/ss/slideshow-eggs-health-benefits
Free range eggs are amazing!
There are tones of ways to cook them but my all time favorite is to make Chinese style scrambled eggs that are soft, fluffy and slightly undercooked. The best part is that I can make small dish for myself at lunch or a big serving for the whole family at dinner. Its super easy to adjust the quantity.
Eggs with Pan Fried Wild Scallops and Chives.
For this recipe, I used frozen wild caught acallops from New Zealand. They were strongly recommended to me and I completely understand why. Their flavor is quite exceptional and very concentrated compared to normal scallops. They are a bit thinner so good for fast cooking. Just use any type of scallops you can get your hands on.
The key to firm and juicy scallops is to defrost them correctly. Use paper towels to lightly pat or very gently squeeze the scallops to absorb all the water. Change the paper towels frequently.
Chinese Style Scramble Eggs with Chives and Wild Caught Scallop Recipe
Prep time: 45 minutes, Cooking time: 10 minutes.
12 pieces of scallops
6 extra large eggs
2 tablespoons of water or milk
1.5 cup of chopped chives
1/2 teaspoon of fish sauce (optional)
Salt and whife pepper
Oil for frying
Cooking Method
1. Defrost scallops in paper towels or a cloth towels. The scallops should be firm and fleshy when defrosted. No water should be seeping out.
Check on the scallops as they defrost. Change to dry paper towels often.
2. Season scallops with salt/fish sauce and pepper.
Scallops should be firm and shiny. Smell them to make sure they are fresh.
3. Wash, dry and chop the chives. Set aside.
Chives add a interesting texture to the creamy eggs.
4. Beat the eggs in a large bowl with a fork. Add in 2 tablespoons of water or milk.
Look at that beautiful color!
5. In a nonstick frying pan, add cooking oil and ligthly brown the scallop over medium heat quickly on both sides. Add in chives and toss lightly with the scallops until fragrant. Do not over cook scallops or they will turn chewy. Remove from the pan and set aside.
Lightly brown on both sides.
Yummy!
6. Add a little bit more oil into a non stick frying pan. Add in the eggs, stir gently with chopsticks while adding pan fried scallops and chives. The eggs should cook in “folds” so it is light, not into a solid chunk.
Light and creamy eggs. Can you see the folds?
7. When eggs are almost cooked, remove from pan and add to serving dish. The eggs should be slightly runny and shiny. It will continue to cook on the plate.
Perfection! Chinese Style Scramble Eggs with Chives and Wild Caught Scallop
8. Season with salt and white pepper. Serve.
Try my Unstoppable Pepper Buns recipe.
Cooking Hints
- If you are not comfortable with eating soft eggs that are slightly runny, then cook them through. Just add 1 tablespoons of cooking oil to the eggs as you beat them and they will be softer.
- The chives in this recipe can be replaced with green onion, cilantro, leek or onions. Try different greens for a nice twist.
How about The Ultimate Hainanese Chicken Recipe 海南雞飯 for dinner?