I sautéed them in a little salted butter and sprinkled them on scrambled eggs. They were absolutely delicious, tasting delicately of chives. I'd steeled myself for bitterness, but to my surprise, they were not bitter. Unfortunately, the sautéing process softened the blossoms and rendered them not-so-photogenic. Next time I think I'll try the flowers raw or maybe sauté them very lightly. That would make a much prettier presentation.
So be brave and try your chive flowers! In the immortal words of Willy Wonka, "Everything inside is eatable. I mean edible. I mean you can eat everything!" (By the way, these were just regular old chives and not Chinese or garlic chives which have white flowers.)
I happen to have some flowering chives outside right now, and a cast iron skillet that is calling out to me for some scrambled egg/sauteed chive flower goodness. Thanks for sharing.
ReplyDeleteI still have some growing on the concrete slab! lol ;-) I'll definitely have to tell Hubby about this. He's always up for interesting scrambled eggs.
ReplyDeleteI wish I had some more chive flowers to play with. Wow. Those are some hardy chives! I think I need to grow those. I have brown thumbs so I need plants that are hard to kill.
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