Stir-fried tomato and scrambled egg “番茄炒蛋” is a classic Chinese home-cooked dish. It may seems like an easy omelet dish but to get the flavour and texture right can be daunting. If you cook it properly, your eggs should carry a hint of the tangy tomatoes. Otherwise, eggs taste like just eggs, and often over cooked.
for 2 servings
4 large eggs, beaten
2 large tomatoes, cut in chunks
2 stalks spring onions, chopped, separate whites and greens
4 tbsp ketchup
¼ cup water
Corn flour slurry
2 tbsp water
1 tsp corn flour
½ tsp salt
¼ tsp white pepper powder
1 tsp sugar
In a mixing bowl, beat together eggs, salt and white pepper powder. Set aside.
On a medium-heat wok, heat up 2 tbsp of cooking oil.
Add white parts of spring onions. Stir-fry until fragrance.
Add tomatoes. Stir-fry for about 1 minute.
Add ketchup and water. Mix well. Bring to a boil.
Add sugar. Mix well.
On a separate bowl, add water and corn flour. Mix until smooth.
Add corn flour slurry into tomatoes. Stir and mix well. Tomato sauce should be thicken enough to be separable with a spatula. Set aside.
Clean the wok for frying eggs.
On medium-heat, heat up 2 tbsp of cooking oil.
Add beaten eggs and let sit for about 30 seconds to a minute until light crusts are formed on the edges.
Push eggs to the center as it cooks.
While the eggs are 80% to 90% cooked (up to you – less if you like gooey eggs or more if you like chunky and airy eggs), add cooked tomatoes.
Give it a quick stir.
Garnish with green parts of spring onions.
Give it a final mix and serve while it is hot. Enjoy!