How to cook delicious food with the simplest ingredients? Today I’m going to share a simple, quick recipe for scrambled eggs and tomatoes. The ingredients we need to use are tomatoes and eggs, which are common ingredients in many Chinese home kitchens. There are many Chinese egg recipes, so we always like to buy in bulk when buying eggs: open a typical Chinese family’s refrigerator and you will see vegetables, some meat, desserts, and lots of eggs.
When you come home from work at noon and don’t want to spend a lot of time cooking, eggs become your first choice because they’re so easy to cook. My friend’s mom comes home from work and she needs to cook lunch, but she’s tired. She doesn’t want to cook some complicated dish, she just wants to have lunch right away, so she opens the fridge and she sees the eggs. Oh, and she immediately decided she was going to make an egg dish. She usually makes eggs with green peppers or tomatoes. With 4-6 eggs and some green peppers or tomatoes she can make a tasty lunch dish. Today’s recipe is her scrambled eggs and tomatoes dish, because her daughter, my friend, loves scrambled eggs with tomatoes.
Scrambled Eggs with Tomatoes
Equipment
- 1 wok
- 1 whisk
- 1 spatula
Ingredients
- 5 eggs
- 2 medium tomatoes
- 3 ml salt (½ tsp) for eggs
- 5 ml salt (1 tsp) for tomatoes
- 5 ml sugar, white (granulated) (1 tsp)
- 7 ml light soy sauce (1½ tsp)
- cooking oil
- 150 ml potable water (5 ounces)
Instructions
Preparation
- Wash the tomatoes and slice them into chunks.2 medium tomatoes
- Crack the eggs into a bowl, add 3 ml salt, and beat with a whisk until thoroughly mixed.3 ml salt, 5 eggs
Season the Wok
- Heat the wok until it smokes slightly, pour in 100 ml (6½ tbsp) of cold oil, turn the pan so that the oil covers ⅔ of the area of the pan, and then pour out all the oil into a heat-proof container.cooking oil
Cooking
- After seasoning the wok, add 20 ml of cold oil, over low heat. Pour in the egg mixture. When the eggs set slightly around the edges, push to the far side of the wok or skillet, then tilt the pan to allow the liquid egg to run back on the hot metal.5 eggs
- Flip the eggs and scramble with the spatula. When the eggs are firm and not runny, remove from the pan and set them aside.
- Add 20ml of oil to the pan again and use medium heat. Pour in the tomatoes and add 5 ml (1 tsp) of salt to help the tomatoes release their liquid. Stir-fry until you see the tomatoes release their juice.5 ml salt, 5 ml sugar, white (granulated), 7 ml light soy sauce, 150 ml potable water, 2 medium tomatoes
- Then add 150 ml of water, and bring to a boil over high heat, then reduce the flame to medium heat. Add the seasoning (salt to taste, sugar, soy sauce).
- Continue stirring over heat to reduce the broth. When only half of the broth remains, add the eggs. Stir-fry well. Bring to a boil again.
- Finish.
Notes
- The purpose of adding 3 to 4 oz (100 ml) of oil to the pan, swirling it around, and pouring it out again is to season the pan, making it non-stick. We want the eggs to slide around in the pan, not stick to the metal. If the eggs stick to the pan, the eggs will become brown and the pot will be difficult to clean. In fact, when using a Chinese iron wok, this step can be used in the first step of all cooking, because if you cook directly, most of the ingredients will stick to the iron pot after heating.
- Since we add salt to both the egg mixture and the sautéed tomatoes, only add salt at the end to adjust flavor according to your own taste.
- The eggs and tomatoes are served using some of the pan liquid as a broth, so keep some of the broth at the end and don’t let the dish become too dry.
Nutrition
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