Tomato and Scrambled Eggs

Eggs scrambled until just set, then tossed with soft tomato pieces and seasoning.

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Method

6 clear steps

1
Wash the tomato. If you like, peel it by scalding the skin with boiling water, then plunging it into cold water. Remove the stem and cut the tomato into pieces no larger than 4 cm.
2
Beat the eggs in a bowl with 1 g salt (1 ml vinegar can be added to remove any eggy smell and make them fluffier).
3
Heat 8 ml oil in a wok. When it is hot, pour in the eggs and stir until they set and turn slightly yellow. Turn off the heat, lift the eggs onto a plate and do not wash the pan.
4
Turn the heat back on, add the tomato and press and stir about 20 seconds, or until it is soft.
5
Return the eggs and toss. For more sauce, add 10 ml tomato ketchup and 50 ml water (optional).
6
Add the remaining salt, the sugar and the scallion if using, and toss. Check that no liquid egg remains, then turn off the heat and serve.

China

Eggs scrambled until just set, then tossed with soft tomato pieces and seasoning.

Loading kitchen…

6 clear steps

1
Wash the tomato. If you like, peel it by scalding the skin with boiling water, then plunging it into cold water. Remove the stem and cut the tomato into pieces no larger than 4 cm.
2
Beat the eggs in a bowl with 1 g salt (1 ml vinegar can be added to remove any eggy smell and make them fluffier).
3
Heat 8 ml oil in a wok. When it is hot, pour in the eggs and stir until they set and turn slightly yellow. Turn off the heat, lift the eggs onto a plate and do not wash the pan.
4
Turn the heat back on, add the tomato and press and stir about 20 seconds, or until it is soft.
5
Return the eggs and toss. For more sauce, add 10 ml tomato ketchup and 50 ml water (optional).
6
Add the remaining salt, the sugar and the scallion if using, and toss. Check that no liquid egg remains, then turn off the heat and serve.