Eggs with Garlic Chives

I wrote in the previous post about how I learned to like eggs because my mom started making them with Korean garlic chives.   She would add them to scrambled over rice or make omelets for my bento. It’s a simple recipe so give it a go…you can thank me later. :)

2 whole eggs

1 teaspoon of shoyu

1 teaspoon of mirin

1 teaspoon of sesame oil

1/4 cup of rough chopped Korean garlic chives

Mix all the ingredients together and pour all at once into a medium-hot nonstick skillet.    Scramble until firm but don’t overcook as  the eggs  get tough and rubbery.

Eat over hot rice and garnish with kim (Korean toasted seaweed) as shown.

I don’t know of a substitution for the Korean garlic chives so I can’t recommend anything.  Green onions or regular chives will not provide the correct flavor or aroma.

You can also make an awesome omelet or tamagoyaki for your bento.  In this bento, it’ scrambled.

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