Chinese – style dish made with two eggs:
Scrambled Eggs with Tomatoes
- Ingredients:
- 2 eggs
- 1 – 2 tomatoes
- A little scallion
- Appropriate amount of salt
- A little sugar
- Cooking oil
- Steps:
- Break the two eggs into a bowl, add a little salt, and use chopsticks or a fork to beat the eggs evenly until the egg white and yolk are well – combined.
- Wash the tomatoes and cut them into small pieces. Cut the scallion into small sections.
- Heat some cooking oil in a pan over medium – high heat. When the oil is hot, pour the beaten eggs into the pan. Let the eggs set for a while, then use a spatula to stir and break the eggs into small pieces. When the eggs are cooked and turn golden, take them out of the pan and set them aside.
- Pour a little more oil into the pan if necessary. Add the scallion sections and stir – fry until fragrant. Then add the cut tomatoes to the pan and stir – fry. Add a little salt and sugar to taste. The sugar can help to balance the acidity of the tomatoes.
- Stir – fry the tomatoes until they become soft and release some juice. Then pour the previously cooked eggs back into the pan and mix well with the tomatoes. Keep stir – frying for another 1 – 2 minutes to make sure the flavors are well – combined.
- Transfer the scrambled eggs with tomatoes to a plate and serve hot. It can be eaten with steamed rice or other staple foods.
This is a simple and delicious Chinese dish that combines the rich flavor of eggs with the fresh and slightly sour taste of tomatoes.
