Chive Egg Cakes 韭菜蛋饼
These delicious savory chive egg cakes are pretty quick to make as I didn’t make the dough skin to wrap the cakes like what’s done traditionally （you may like to check my Chinese Chive Pockets recipe here) . Instead of frying them, I pour the chive egg mixtures into cupcake liners and bring them to bake in the oven for about 35 minutes. These chive egg cakes are perfect to serve warm or as finger food. You can even keep the remaining cakes in the chiller, then toast them for a few minutes for morning breakfast.
Chive Egg Cakes
- Combine ground pork and prawn meat together. Add seasoning and mix well followed by chives. Stir well and chill in refrigerator for 15 minutes..
- In another bowl, lightly beaten eggs and combine with milk, blend well. Pour in chive mixtures and lightly stir well.
- Scoop mixtures into muffin pan lined with cupcake liners and bake in preheated oven at 180 deg C for about 35 mins.
- 100 克 肉碎（绞肉）
- 50 克 虾肉，切粒
- 150 克 韭菜，切小段
- 3 个 大鸡蛋
- 250 毫升 鲜奶
- 1/2 茶匙 鸡精粉
- 1/4 茶匙 细糖
- 1/2 茶匙 盐
- 1/2 茶匙 酱请
- 1/4 茶匙 麻油
- 胡椒粉 适量
Believe me, this recipe looks amazing I will definitely try it as soon as possible. I am so happy to found your blog. Love your work. Keep it up
Those chive egg cakes must be very delicious! How clever of you to make them like muffins 🙂
This looks like a crustless quiche…yum!