Chive Scrambled Eggs

20240314 #breakfastdiary 1002, 2°C/mostly clear There's news that Korea's oldest hanja cookbook, Suunjapbang, and its oldest hangul cookbook, Eumsik Dimibang, are being added to UNESCO's Memory of the World list. Happy news. Interestingly, both books devote a large share of their pages to recipes for making alcohol, blood +10 purer, probably — following yesterday's chive bombardment: #ChiveScrambledEggs Cut the chives into 3cm pieces. Half goes into the pan, the other half is the garnish. Beat 3 eggs with a pinch of salt and some garlic powder, mix well, then stir in the chives a bit more. Pour oil into a wok, add the egg mixture, then pour in 1/2 cup of water. The water is what makes the eggs turn out creamy. Taste and season with salt. Plate it up and finish with the reserved chives and a drizzle of sesame oil~