Prawn and yellow chive scrambled eggs on toast
Prawns and yellow chives folded into soft scrambled eggs on crisp toast — fragrant, warming and on the table in ten minutes.
- 18 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Yang-deficient people feel the cold and have cold hands and feet, even needing a jacket in summer air-conditioning. Prawns warm the kidneys and support yang, yellow chives warm the middle, and eggs nourish qi and blood. Eaten hot, it warms you right through — far better than an iced breakfast.
Method
Prep 10 min · Cook 8 min- 1Pat the prawns dry and toss with a little salt and the cornflour. Beat the eggs with the milk, salt and pepper. Toast the bread.
- 2Heat a little oil in a wok, stir-fry the prawns until pink and set aside; add more oil and fry the chives for ten seconds.
- 3Turn the heat down, pour in the eggs and return the prawns. Gently push the eggs until half set, then turn off the heat and let the residual warmth finish them. Spoon onto the toast.
Cautions
- Not suitable if you are allergic to shellfish; eat less during eczema flare-ups.
Chef's tips
- Cook the eggs over low heat and take them off when half set; the residual heat keeps them silky.
The TCM view
Prawns are sweet and warm, tonifying the kidneys and supporting yang. Yellow chives are pungent and warm, warming the middle and moving qi. Eggs are sweet and neutral, nourishing yin and blood and supporting the spleen; wholemeal bread steadies the spleen. The warming prawns and chives are softened by the neutral eggs, protecting yang in summer without overheating.
