Tomato Eggs recipe is simply the combination of stir-fried tomato with scrambled eggs, you might be thinking, what’s so difficult with tomato egg right? Well, the simpler a dish is, the more technical it is to be done right.
Well, as easy as it sounds, but so many are not able to get this egg dish done right. So what are the important key element to this stir fry tomato with scrambled egg? It is the temperature! Eggs are very sensitive towards temperature, too high flame, they tend to turn out overcooked, dry, and sort of rubbery.
Besides the temperature factor, tomatoes tend to easily leak water as they are a water-dense ingredient. So to prevent excessive water which would cause the egg dish to soak with water as well as affecting the flavors, we will need to fry the tomato first to remove the excess water content before adding eggs. Once the eggs are added, it is now important to take extra care of controlling the temperature.
In the Middle East, there is “Shakshouka”, which is also a main dish, not to forget in the Philipines there is “Ginisang Kamatis at Itlog”, which are usually taken during breakfast along with sandwiches or fried rice.
Tomato eggs also known as stir-fry tomato with scramble egg is common main dish in China, it is super easy and the trick is to control the temperature so you gets all the silky soft layers of eggs!
资源 ： 维基百科
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Just found the site... really digging it.... i
Is vinegar common? My Chinese ex used to make it with tomatoes, vinegar and some sugar, kind of a sweet sour thing going on...
Thats sweet and sour sauce, 糖醋, literally translated as “sugared vinegar”.
Return the wok to the stove over high heat. Add the remaining 1 teaspoon vegetable oil and heat until it starts to shimmer. Add the diced tomatoes, and stir-fry until they are soft and have released their juices, about 1 minute. Add the soy sauce and stir-fry for 1 minute.