Easiest Chive Egg Custard Recipe: Light, Delicious, and Healthy – Perfect for Stay-at-Home Guys and Girls

Today I'd like to share a super homely recipe for chive egg custard – it's light, delicious, not greasy, original flavor and aroma, simple and easy to operate, even can enjoy it, low-fat and healthy, enjoy food without gaining weight.

chive egg custard

Dough: 300g ordinary flour, 2-3g salt, 180ml water.

Filling: about 200-250g chives, 3 eggs, a little oil (to lock in moisture when mixing chives), salt to taste (adjust according to your and your family's preference)

Here's the specific recipe:

First, put 300g of ordinary flour into a bowl, add 2-3g of salt, pour in 180ml of warm water (don't worry too much about it, just pour it in, 16 is the standard), stir into a large dough mass, and knead into a soft and medium-firm smooth dough. Cover and let it rest for about 20 minutes.

Before kneading the dough, make sure to wash and drain the chives thoroughly. At this time, while letting the dough rest, prepare the filling: chop the chives, add a little edible oil and mix well to lock in moisture and prevent them from releasing water.

Add 3 eggs and mix well.

After resting, knead the dough into long strips and cut them evenly into 6 pieces.

In the chive egg custard, add salt and mix well, without adding too many seasonings, original flavor and aroma, it's about enjoying the freshness of chive egg custard.

Take two dough pieces and spread them evenly into a circular thin pancake with a thickness of about 1mm. The method of spreading the dough: When pushing forward, use your left hand to exert force, when pulling back, use your right hand to exert force, the pancake will automatically rotate, finally push it gently from the center to the surrounding.

Spread the egg chive custard evenly on the raw pancake.

Gently cover the other pancake and pinch the edges.

Place the finished chive egg custard dough pieces into a preheated electric pancake pan or skillet, brush a thin layer of oil on the surface to lock in moisture.

Cover with a lid and cook over medium heat for about 2 minutes, flip it over, as the pancake is heated, the internal heat will quickly rise,

Cook for another about 2 minutes, the two sides of the pancake are covered with yellow flowers, it's cooked.

Let it cool slightly before cutting to see, isn't it beautiful?

The chives and eggs are melted together, the skin is thin and the filling is abundant and very soft, the chives stay green and fresh, appetizing.

What are you waiting for? Quickly try it!