「Tomato Scrambled Eggs」

Ingredients and amounts

• 1 tomato (about 180g) per serving
• 1.5 eggs per serving (round up)
• 4ml cooking oil per egg
• 1.5-2g salt per serving
• 0-2g sugar per serving
• 0-10g chopped scallion per serving

Step-by-step method

1. 1

   Step 1

   Wash the tomato.

2. 2

   Step 2

   Optional: Remove the tomato skin. Blanch in boiling water, then transfer to cold water and peel.

3. 3

   Step 3

   Remove the core and cut the tomato into pieces no larger than 4cm.

4. 4

   Step 4

   Crack the eggs into a bowl, add 1g salt per serving, and beat well. Optionally add 1ml vinegar to reduce odor and make the eggs fluffier.

5. 5

   Step 5

   Heat a wok and add the cooking oil.

6. 6

   Step 6

   When the oil is hot, pour in the beaten eggs. Scramble until the eggs are set and slightly golden. Remove from the wok and set aside.

7. 7

   Step 7

   Do not wash the wok. Add the tomato pieces to the wok. Press and stir-fry for 20 seconds, or until the tomatoes are soft.

8. 8

   Step 8

   Return the scrambled eggs to the wok and stir to combine.

9. 9

   Step 9

   Optionally add 10ml ketchup and 50ml water for more sauce, or add other cooked meat or ingredients.

10. 10

    Step 10

    Add the remaining salt, sugar (if desired), and chopped scallion (if desired). Stir to combine.

11. 11

    Step 11

    Remove from heat and serve.