In season当季Chinese中式
Chinese Chive & Egg Stir-Fry韭菜炒鸡蛋
An everyday Chinese egg dish with flat-leaf garlic chives. Use Chinese chives, not the tiny round chives sold as an herb garnish.韭香蛋嫩的中式家常菜；用扁叶韭菜，不用装饰用的圆细西式细香葱。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Trim tough chive ends, wash, dry and cut into short lengths. Beat eggs with the measured salt and sesame oil until whites and yolks combine.剪老根，韭菜洗净擦干切短段；鸡蛋加量好的盐和香油打匀。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the ingredient list before heating; the quantities shown follow your selected servings. Extra drinking water for rinsing or blanching is not a sauce ingredient.开火前按随人数变化的清单量好食材。清洗、焯菜用的额外饮用水不是酱汁配料。
- Timing is for the base recipe. For larger servings, cook in batches instead of crowding the pan and allow extra time.时间按基础人数估算；人数多时分批做，别挤满锅，并预留额外时间。
Ingredients食材
- Eggs鸡蛋4 large个大的
- Chinese garlic chives (flat leaves)韭菜（扁叶，非细香葱）3 oz盎司
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tbsp大勺
- Toasted sesame oil香油0.5 tsp小勺
- Fine salt细盐0.25 tsp小勺
Method做法
Pour the neutral oil into a nonstick skillet and swirl it around so it coats the bottom.
不粘锅里倒中性油，转一下锅让油铺开。
The oil moves easily across the pan.油能轻松流动铺锅。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Stir the chives into the beaten eggs, then pour it all into the skillet and let the bottom just set for about 20 seconds.
韭菜拌进蛋液，一起倒进锅里，先等约20秒，让底部略凝。
An opaque edge forms around the liquid egg.蛋液边缘开始不透明。
Common mistake & quick fix容易错在哪，怎么补救
If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。
Push and fold slowly into broad curds, keeping the heat low enough that nothing browns. Cook until fully set and 160°F (71°C).
慢慢推、折成大蛋块，火别太大，别让蛋上色。炒到完全凝固、中心到160°F (71°C)。
The egg is tender with no runny patches.蛋仍嫩，不留流动蛋液。
Common mistake & quick fix容易错在哪，怎么补救
If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。
Slide it onto a plate right away instead of leaving it in the hot pan. Serve with rice and a vegetable side.
马上盛到盘子里，别留在热锅里。配米饭和一道蔬菜上桌。
The curds are moist, not rubbery or browned.蛋块润而不橡皮、不焦。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Neutral oil (canola or vegetable)中性油（菜籽或植物油）Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
- Toasted sesame oil香油
Toasted sesame oil is for finishing, not high-heat frying; seeds add crunch. Store oil in a cool, dark spot.烤芝麻油用于出锅提香，不宜高温炒；芝麻粒增加口感。香油避光阴凉存放。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
Cookware厨具
Large skillet or soup pot as directed, lid, colander, knife, board and measuring tools; food thermometer for meat or eggs按步骤用大平底锅或汤锅、锅盖、漏篮、刀、砧板和量具；肉蛋菜需食品温度计
Make it a balanced meal营养搭配建议
Egg supplies protein, but chives are a flavoring rather than a full vegetable serving. Add bok choy and rice.鸡蛋提供蛋白质，韭菜主要提味，不当足量蔬菜；配小白菜和米饭。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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