Scrambled Eggs with Tomatos (#蕃茄炒蛋)
Scrambled Eggs with Tomatos
#蕃茄炒蛋
5 mins
10 mins
4 servings
Course: Main dish
Cuisine: Hong Kong
Ingredients
- 5 Tomatos
- 8 Eggs
Sauce and seasoning
- 1.5 tb-sp Ketchup
- 1 t-sp Soy sauce
- 2 t-sp Surgar
Steps by step
1. Beat eggs with 2 teaspoon oil until smooth but not frothy
2. Cut each tomato into 6 wedges
3. Heat a pan with oil, add eggs and cook for 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet
4. Heat up the pan with a tablespoon of oil, Stir-in the tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact
5. Sprinkle sugar and ketchup, keep stiring for one minute
6 Remove from heat and return eggs to skillet, stirring occasionally
7. Serve sprinkled with reserved scallion greens
Step's secret tips:
Tomatos with stem are always the best
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