Scrambled Eggs with Tomatoes
Scrambled Eggs with Tomatoes is a popular and classic Chinese dish that combines the sweetness of ripe tomatoes with the savory flavor of scrambled eggs. This simple yet delicious dish is often enjoyed as a quick and nutritious meal.
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When making Tomato and Egg Stir-Fry, keep the following tips in mind:
1.Ingredient Selection:
Tomatoes: There are many varieties of tomatoes available. Choose ripe and juicy ones to ensure your Tomato and Egg Stir-Fry is flavorful.
Eggs: Fresh eggs are crucial. Opt for organic or farm-fresh eggs for better taste and nutrition.
Seasonings: Basic seasonings like salt and sugar are essential. Sea salt or coarse salt can be used for added flavor.
2.Choosing the Oil:
Vegetable Oils: Use light-tasting oils such as olive oil, canola oil, or peanut oil to avoid overpowering the dish.
Other Oils: Sesame oil can be used to add a distinct aroma if desired.
3.Cooking Equipment:
Cookware: Use a non-stick or cast iron skillet to prevent the eggs from sticking and make cooking easier.
4.Heat Control:
Keep the heat at a medium-low level to prevent overcooking. This ensures the tomatoes don't become too watery and the eggs remain tender.
5.Seasoning and Taste:
Seasonings: It's best to use fine salt. If you use coarse salt, reduce the amount accordingly.
Adjusting the Taste: Tomatoes naturally have some sweetness, so season lightly to preserve the natural flavors. If the tomatoes are very acidic, add a bit more sugar to balance the taste.
6.Serving:
Serve the dish immediately after cooking to maintain freshness and texture. Overcooking can cause the ingredients to lose their desirable qualities.
Scrambled Eggs with Tomatoes is best enjoyed with rice or as part of a larger Chinese meal. This comforting and satisfying dish is perfect for breakfast, lunch, or dinner.
INGREDIENTS
MAIN INGREDIENTS
- 2 tomatoes, diced
- 3 eggs
ACCESSORIES
- 1 tablespoon chopped onion
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- Chopped green onions, to taste
SEASONINGS
- 1 1/2 teaspoons salt
- Cooking oil, as needed
- Cooking wine, as needed
- Sesame oil, as needed
DIRECTIONS
STEP 1
Finely chop 1 tablespoon of onion, cut 2 tomatoes into small pieces, and mince 2 teaspoons each of ginger and garlic.
tips:
1.Choose ripe but firm tomatoes for better texture and fresh eggs to ensure the best taste and texture.
2.Cut the tomatoes into uniform pieces to ensure even cooking.
3.If the tomato skins are tough, blanch them briefly and peel before dicing.
STEP 2
Crack 3 eggs into a bowl and add 1/2 teaspoon of salt.
STEP 3
Beat the eggs vigorously until the mixture is frothy, then set aside.
STEP 4
Heat a skillet over medium heat and add some cooking oil. Add the chopped onion and sauté.
STEP 5
Cook until fragrant, then remove the onion and leave the oil in the pan.
STEP 6
Pour the beaten eggs into the pan. Let them cook without stirring until the edges set.
STEP 7
Gently break up the eggs, cooking until they are just set but still moist. Remove from the pan and set aside.
STEP 8
Reheat the skillet with a little more oil and add the minced ginger and garlic. Sauté until fragrant.
STEP 9
Add the diced tomatoes to the pan and stir-fry until they soften and release their juices.
STEP 10
Add 1 teaspoon of salt and a splash of cooking wine, stirring to combine.
STEP 11
Return the cooked eggs to the pan, drizzle with sesame oil, and stir everything together until well combined and heated through.
STEP 12
Garnish with chopped green onions and serve. Enjoy your delicious Scrambled Eggs with Tomatoes!
Recipe analyzer
- Recipes: Scrambled Eggs with Tomatoes
- Main Ingredients:6
- Servings per recipe:1
- Servings size:729 g
-
Energy (calories)：355 kcal
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Protein：21.93 g
-
Fat：13.38 g
Why gray?
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Carbohydrates：39.01 g
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Protein: 24%86 kcal
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Fat: 34%120 kcal
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Carbohydrates: 42%147 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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