Scrambled Eggs with Tomato

Hi!!! I know it’s been a long time since I last posted. I’ve been busy with MUN and just life in general. Thus, I was inspired to post this recipe.

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Scrambled eggs with tomato (番茄炒蛋) is a classic dish all over China. A good majority of Chinese restaurants have this dish, even if they don’t, you can probably ask for it. Anyways, it’s a quick, delicious dish full of rich unami flavor. Here’s the recipe.


Scrambled Eggs with Tomato

Ingredients:

  •  3-4 eggs
  • 1-2 large ripe tomatoes
  • salt
  • green onion chopped (for color)
  • a pinch of sugar

Directions

  1.  Beat the eggs well and add salt to taste.
  2. Heat oil in a wok and stir fry until 75-80% cooked ( there should be a bit of softness). Remove from heat and set aside
  3. Heat a bit more  oil in the wok and stir fry the tomatoes with salt and a bit of sugar (Sugar brings out flavor) until bubbling and soft.
  4. Lower the heat and toss in the egg. Cook for 30-60 more seconds.
  5. Serve and enjoy!

So that’s it for this recipe. It’s quick and delicious and make a mean topping for noodles or rice

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