Chive and Egg Soup

Wash the chives clean and cut them into the length you like.

Put water in the pot, add oil and salt, and bring to a boil. The amount of water depends on the amount of eggs and chives. I am eating alone, so just one egg, and I put a large bowl of water.

Turn off the heat and add the eggs. Let the surface of the eggs slowly solidify inside; this way, there won't be a pot full of foam.

Wait until the surface of the egg is slightly set.

Turn the heat to high and pour in the chives. Stir them while breaking the eggs, which is just a personal preference, because this way you won’t eat whole yolks, but it also won’t be just scrambled eggs.

Once the chives are cooked, you can turn off the heat. They cook very easily and are done once they change color.