Chive Egg Cakes

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 m

Total Time

50min

4.7

3 Ratings

Author: Anncoo Journal

Servings:

Ingredients

•

3.5 oz

Ground Pork

•

2 oz

Prawns

•

1 1/2 cups

Chinese Chives

•

Large Eggland's Best Classic Eggs

•

1 cup

Milk

•

1/2 tsp

Chicken Bouillon Powder

•

1/4 tsp

Granulated Sugar

•

1/2 tsp

Salt

•

1/2 tsp

Light Soy Sauce

•

1/4 tsp

Sesame Oil

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat the oven to 180 degrees C (356 degrees F).

Combine the Ground Pork (3.5 oz) and Prawns (2 oz) together. Add Chicken Bouillon Powder (1/2 tsp) , Granulated Sugar (1/4 tsp) , Salt (1/2 tsp) , Light Soy Sauce (1/2 tsp) , Sesame Oil (1/4 tsp) , Ground Black Pepper (to taste) , followed by Chinese Chives (5.5 oz) . Stir well and chill in the refrigerator for 15 minutes.

In another bowl, lightly beaten Eggland's Best Classic Eggs (3) and combine with Milk (1 cup) , 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 degrees C (356 degrees F) for about 35 mins.

Serve and enjoy!

Nutrition Per Serving

CALORIES

FAT

5.4 g

PROTEIN

7.2 g

CARBS

3.0 g