Scrambled Eggs with Chives

Ingredients:

3 eggs
120 grams chives, washed and chopped into 1 cm pieces
1 tablespoon cooking oil
Salt to taste
1 gram white pepper powder
5 grams Shaoxing wine

Instructions:

1. Prepare the ingredients. Wash and dry the chives.
   Chop the chives into 1 cm pieces.
   Crack the eggs into a bowl. Add salt, white pepper powder, and Shaoxing wine to taste. Whisk the eggs until well combined.
2. Scramble the eggs. Heat the cooking oil in a pan over medium heat until the oil is about 60°C.
   Pour the egg mixture into the pan and use a spatula to gently scramble the eggs until they are cooked through.
   Remove the eggs from the pan and set aside.
3. Saute the chives. Leave a small amount of oil in the pan and continue to heat over medium heat.
   Add the chopped chives to the pan and stir-fry until the chives are softened.
4. Combine the eggs and chives. Add the scrambled eggs back to the pan with the chives.
   Stir-fry quickly for a few minutes until the eggs and chives are evenly combined.
   Serve immediately.

Tips:

Remove the eggs from the pan when they are about 80% cooked. The residual heat will continue to cook the eggs, resulting in the best texture.
Do not overcook the chives, or they will become soft and lose their flavor.
You can add other seasonings to taste, such as chicken powder or oyster sauce.
You can also add other ingredients, such as shrimp or ham, to make the dish more filling and flavorful.

Additional notes:

1 tablespoon is approximately equal to 15 ml.
Medium heat is generally considered to be a flame height that is about two-thirds the height of the bottom of the pan.
Scrambled eggs that are 80% cooked are those that have a solid surface but are still slightly wet on the inside.

I hope this detailed recipe helps you make delicious Scrambled Eggs with Chives!