Tomato & Egg (番茄炒蛋)

番茄炒蛋

Tomato & Egg (番茄炒蛋) — Home-styleEverywhere in China home cooking.

Ingredients

• eggs
• ripe tomatoes
• neutral oil (vegetable/peanut)
• scallions, finely sliced
• salt
• sugar
• light soy sauce (optional)

Instructions

1. Beat the eggs with 1/4 tsp salt until the yolks are fully broken. Cut tomatoes into bite-size wedges. (Egg liquid is uniform pale yellow with no visible yolk streaks)
2. Heat 2 tbsp oil in a wok or large skillet over medium-high until shimmering. Pour in the eggs. (Oil shimmers; eggs puff and set at the edges within seconds)
3. Scramble the eggs just until softly set (still a little glossy), then scoop them out onto a plate. Don't overcook — they finish in the sauce. (Curds are soft and glossy, not dry or browned)
4. Add the remaining 1 tbsp oil and the tomatoes with 1/4 tsp salt. Sauté over medium-high. (Tomatoes release juice and start to soften)
5. Press a few wedges with your spatula to release more juice. Add the sugar (and soy, if using). (Sauce turns glossy deep-orange)
6. Return the eggs to the pan and toss gently for 20 seconds so they soak up the sauce. Finish with scallions. (Eggs are coated in glossy orange sauce)