Garlic whips adds texture and flavor to scrambled eggs

| April 24, 2015 | 1 Comment

Garlic whips are a perfect companion for scrambled eggs. They can also be used in stir-fry and pasta dishes that you would normally use asparagus for.

Garlic and asparagus are two of my favorite foods. To me, garlic whips combine the best of both: a wonderful mild garlic flavor with the green herbaceous flavor and crunchy texture of asparagus.

When the weather turns nice in the spring, start looking for garlic whips to make an appearance at farmers markets and local food stores. Roth’s Fresh Markets usually carries them and you can usually find someone at the Salem Saturday Market with them.

One of the easiest and tastiest ways of enjoying them is sautéed in some butter and used in scrambled eggs. You can also use them in place of asparagus in stir-fry and pasta dishes.

You can find garlic whips usually in the springtime at Roth's or Salem Saturday Market

Scrambled Eggs with Garlic Whips

Serves two


Four eggs, beaten

1 cup of chopped garlic whip stalks

3 tablespoons of butter

Salt and pepper to taste

¼ cup grated cheese


Melt butter in a pan and sauté garlic whips until they turn dark green and are tender.

Add beaten eggs, salt and pepper and scramble the eggs over medium-low heat until eggs are cooked.

Sprinkle some grated cheese on top and serve.


– Vic


Category: Brunch/Breakfast

About the Author (Author Profile)

Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.

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