Diner-Style Fluffy Nira Tama (Chive & Egg)
The trick is high heat and stopping while the egg is soft-set. Crisp garlic chives and fluffy egg, a Chinese-diner staple.
Ingredients
- Garlic chives (nira)1 bunch (about 100g)
- Eggs3
- Vegetable oil1 tbsp
- Sesame oil1 tsp
- [egg mix] Chicken stock powder1/2 tsp
- [egg mix] Water1 tbsp
- [finish] Oyster sauce1 tsp
- [finish] Soy sauce1/2 tsp
- Salt and peppera pinch
Directions
- Cut the garlic chives into 4cm lengths. Beat the eggs and mix in the chicken stock powder dissolved in water (the water makes the egg fluffy).
- Heat the vegetable oil over high heat until hot, pour in the egg all at once. Stir 5-6 times in big strokes and remove while still soft-set.
- Add the sesame oil to the same pan and quickly stir-fry the chives over high heat for about 30 seconds, seasoning with salt and pepper.
- Return the egg, drizzle the oyster sauce and soy sauce around the edge, stir 2-3 times and turn off the heat immediately.
- Plate before the egg fully sets (carryover heat finishes it just right). Also good over rice as a nira-tama bowl.