Chinese Style Scrambled Eggs with Tomatoes
Author: 
Recipe type: Breakfast
 
Ingredients
  • 3 eggs
  • 2 vine ripened tomatoes
  • Water for blanching tomatoes
  • Canola oil for sauteing eggs
  • 1 teaspoon soy sauce
  • 1 dash of salt
Instructions
  1. Blanch tomatoes in boiling water for 2 - 3 minutes. I pulled them out just as the tomato skin cracked. Shock with cold water, drain. Rough chop the tomatoes. Use seeds if you prefer more tomato sauce liquid with your eggs, otherwise discard the seeds.
  2. Mix 3 eggs with soy sauce and a dash of salt.
  3. In a large frying pan, heat oil and scramble eggs on medium - low heat. As the eggs begin to firm-up, add the chopped blanched tomatoes and gently toss. Don't overcook the eggs. The ideal texture is soft scrambled eggs but no egg yolk.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2011/09/02/chinese-scrambled-eggs-with-tomatoes/