Scrambled Eggs with Tomatoes Any Hongkonger who likes cooking must have tried making this dish. Interesting though, everyone has a different style making it. The variety of the ways it can be cooked makes it a very amusing dish to cook!
Check out our method to make a delicious dish of Scrambled Eggs with Tomatoes!
蕃茄炒蛋 Scrambled Eggs with Tomatoes
The way we like it to be cooked is that the egg is partly well done and partly silky smooth. Sufficient corn starch is added so that the tomato won’t be watery. The whole dish is a harmonic mixture of eggs and tomatoes with the tastes of sour and sweetness to highlight the flavour of both ingredients.
To begin with, slice 2 tomotoes.
If you want to make it exquisite, remove the tomato skin by either cross cutting the skin, put the tomatoes into boiling water for awhile and then rest it in ice water or simply slightly burn the tomato skill on stove and then remove the skill in water.
Well, but we were just making a simple and coarse version
Heat up the wok, add a touch of oil, tomatoes in
Add some ketchup
We tried to also add tomato paste before but don’t think there’s much difference
Add a tbsp of sugar (we prefer sweeter)
Add corn starch water
Continue to cook the tomatoes until they turn tender and thick. Then take out the tomatoes
Crack open 3 eggs and mix well. Add it into a up heated wok
Keep it medium heat. When the liquid egg consolidates on the outside, scoop it up and place it in the middle. Be careful not to make the egg clastic
While the egg is halfway cooked, put back the tomatoes
Gently stir mix the ingredients and done!