Best Chive Scrambled Eggs Recipes

CREAM CHEESE AND CHIVE SCRAMBLED EGGS

Steps:

• In a bowl whisk together the eggs, the cream cheese, 2 tablespoons of the chives, and salt and pepper to taste. In a large heavy skillet melt the butter over moderate heat, add the egg mixture, and cook it, stirring, for 6 to 8 minutes, or until the eggs are cooked through. Serve the eggs sprinkled with the additional chives.

CREAM CHEESE AND CHIVE SCRAMBLED EGGS

Steps:

• In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended.
• In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute.
• To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.

HERBED YELLOW PEPPER SCRAMBLED EGGS WITH CHIVE SOUR CREAM ON BRIOCHE

Steps:

• Preheat oven to 350°F.
• If using small brioches, cut off tops (about 1 inch). On baking sheet arrange tops and bottoms of brioche, cut side up, or slices from loaf in one layer. Toast brioche in middle of oven until golden.
• While brioche is toasting, in a bowl lightly whisk together eggs, chives, and tarragon. In a non-stick skillet heat butter over moderate heat until foam subsides and cook bell pepper, stirring, until softened. Add eggs and cook, stirring, until just cooked through, about 3 minutes. Stir in sour cream and pepper and salt to taste and cook, stirring, until just heated through.
• Divide brioche and eggs between 2 plates and top with Chive Sour Cream.

CHIVE SCRAMBLED EGGS

Steps:

• In a medium bowl, whisk together eggs, cottage cheese, and salt.
• Heat a large nonstick saute pan over medium-high heat and add butter. When butter has melted and the foam subsides, pour eggs into pan. When eggs begin to set along edges, pull them to center of pan with a spatula and tilt pan to draw uncooked eggs out. Turn eggs over a few times until they are no longer runny but are still wet. The entire cooking process will take less than 2 to 3 minutes.
• Transfer eggs to a plate, sprinkle with chives, and serve immediately.

SCRAMBLED EGGS WITH CHIVE PESTO AND PROSCIUTTO

Steps:

• Puree 3/4 cup oil, parsley, and garlic in blender. Add chives and cheese. Puree until smooth. Season with salt and pepper. (Pesto can be made 2 days ahead. Cover and refrigerate.)
• Whisk eggs in large bowl to blend. Whisk in 3 tablespoons pesto. Place 2 slices prosciutto, overlapping slightly, across each of 4 plates. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-low heat. Add egg mixture and cook until softly set, stirring constantly, about 4 minutes. Season to taste with salt and pepper. Spoon eggs atop prosciutto; fold prosciutto over sides of eggs.

CHIVE SCRAMBLED EGGS

Steps:

• In a medium bowl, whisk together eggs, cottage cheese, and salt. Heat a large nonstick saute pan over medium-high heat and add butter. When butter has melted and the foam subsides, pour eggs into pan. When eggs begin to set along edges, pull them to center of pan with a spatula and tilt pan to draw uncooked eggs out. Turn eggs over a few times until they are no longer runny but are still wet. The entire cooking process will take less than 2 to 3 minutes. Transfer eggs to a plate, sprinkle with chives, and serve immediately.

NIRATAMA (GARLIC CHIVE SCRAMBLED EGGS)

Steps:

• Thoroughly wash the garlic chives in a bowl of water as they tend to hold a lot of grit towards the stems. Chop them into 1" (3 centimeter) lengths.
• Beat the eggs, sugar, soy sauce and salt together in a small bowl until uniform in color.
• Heat a nonstick frying pan, over medium-high heat, until hot. Add the oil and then the garlic chives, sautéing until they're bright green and wilted.
• Pour the eggs into the pan and turn down the heat. Let this cook until you see the bottom of the egg go from translucent to opaque.
• Give it a gentle stir, scraping the cooked egg up off the bottom of the pan, with a spatula and allowing the raw egg to run underneath. Let this cook until the bottom layer turns opaque and stir again.
• Repeat step 5 until the egg has reached your desired doneness. Keep in mind that the egg will continue to cook a little after you take it off the heat, so you want to aim for the niratama to to be just a bit less cooked than you want it.