Rinse the yellow chives thoroughly. I usually soak them for 10 minutes, then trim them off and discard any wilted parts. Drain the water and cut the chives into approximately 5 cm segments.

In a bowl, crack 6 eggs.

Add 1 teaspoon salt and 1/4 teaspoon white pepper.

Add 2 tablespoons of cornstarch slurry (made from 1 tablespoon of cornstarch and 2 tablespoons of water). This is the key to making the stir-fried eggs tender and smooth. Use chopsticks to quickly stir and combine thoroughly, ensuring the eggs are well mixed.

Heat 1 tablespoon of cooking oil (I use peanut oil) in the pan over medium heat.

Add the yellow chives and stir-fry evenly.

Add 1/4 teaspoon salt and stir-fry until just cooked.

Remove the chives from the pan and mix them into the egg mixture.

Heat 3 tablespoons of cooking oil in the pan over medium heat.

Gently tilt the pan to distribute the oil evenly.

Pour in the egg mixture with the chives. Do not stir at this point.

Gently push the edges of the egg mixture with a spatula to let it set and cook through while keeping it tender and smooth.

Once the eggs are cooked through, the dish is ready to be served.

If you are worried the eggs are not fully cooked, you can flip them and cook for an additional 30 seconds.