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
Ingredients
Cooking Instructions
step 1
Preheat the oven to 180 degrees C (356 degrees F).
step 2
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 (1 1/2 cups). Stir well and chill in the refrigerator for 15 minutes.
step 3
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.
step 4
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.
step 5
Serve and enjoy!
