Chop the onion, bacon, parsley and chives into small cubes.
Beat the eggs in a mixing bowl, add salt, pepper and season with galangal and cardamom to taste. Mix in the parsley and 2/3 of the chives.
Heat the kernel oil in the pan, add the onion and bacon and sauté lightly.
Then pour the beaten eggs into the pan and wait, stirring constantly, until the desired consistency of the egg dish is reached.
To serve, place the egg dish on a plate with the remaining chives.