Scrambled Eggs with Tomatoes
A classic Chinese home-style dish combining sweet and sour tomatoes with tender scrambled eggs. Quick, easy, and always satisfying.
Ingredients
7 items- Tomatoes 2 medium (about 300g)
- Eggs 3 large
- Scallion 1 stalk
- Vegetable oil 3 tablespoons (45ml)
- Salt 3/4 teaspoon (about 4g)
- Sugar 1 teaspoon (about 5g)
- Shaoxing wine 1 teaspoon (5ml)
Nutrition
Steps （7 steps）
Wash and cut each tomato into 6-8 wedges. Crack eggs into a bowl. Chop scallion.
Add 1/4 teaspoon salt and 1 teaspoon Shaoxing wine to the eggs. Beat in one direction for 30 seconds until frothy.
Heat a wok over medium heat, pour in 2 tablespoons oil and swirl to coat. Turn to high heat. When oil shimmers, pour in eggs, scramble quickly for about 20 seconds until just set, then transfer out.
Add remaining 1 tablespoon oil. Stir-fry tomato wedges over medium heat for about 2 minutes, pressing with spatula, until soft and juicy.
Add remaining 1/2 teaspoon salt and 1 teaspoon sugar. Stir for 30 seconds. Adjust taste.
Return the scrambled eggs to the wok. Turn to high heat and toss for 30 seconds to coat eggs evenly with tomato sauce.
Sprinkle with scallion, toss a few times, then turn off heat and plate.
Tips
Scramble the eggs first and set aside; return to the pan at the end for a tender texture. Adding a little sugar to the tomatoes balances acidity and enhances flavor. Adding Shaoxing wine to the eggs removes any fishy smell and makes them fluffier.
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