Chinese Scrambled Eggs with Chives

For the chives

1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat until shimmeringly hot.

2. Add the chives and stir-fry until fragrant and just softened slightly, about 1 minute.

3. Immediately transfer the hot chives into a large mixing bowl.

For the eggs

4. Add the eggs, white pepper, white rice vinegar, salt, sugar, and cornstarch slurry to the bowl with the hot chives.

5. Whisk vigorously with chopsticks or a fork until completely blended and bubbly.

6. Wipe out the wok, add 1 1/2 tablespoons of vegetable oil, and heat over high heat until very hot.

7. Pour the egg and chive mixture into the hot wok.

8. Let the bottom set undisturbed for 5–10 seconds, then gently push and fold the egg curds from the edges toward the center for 15 seconds.

9. Slide a spatula under the cooked egg layer and carefully flip it over.

10. Cook the reverse side for another 30–40 seconds until the eggs are fluffy and just barely set throughout.

11. Drizzle a tiny dash of oil along the rim of the wok and give the eggs one final quick stir to finish.

12. Transfer immediately to a serving dish to stop the cooking.

13. Adding a cornstarch slurry and a splash of rice vinegar locks moisture into the eggs, keeping them soft, fluffy, and preventing them from weeping liquid as they sit.

14. Pre-stir-frying the chives before mixing them into the raw egg helps release their aroma and removes excess moisture so they blend seamlessly into the soft curds.