Scrambled eggs with tomatoes

Scrambled eggs with tomatoes

Scrambled eggs with tomatoes, yellow and red in color, fresh tasting, delicious and sour-sweet only with salt and green onion as the seasonings.

Without any chicken extract or monosodium glutamate, scrambled eggs with tomatoes tastes especially fresh with an original taste and flavor. It is very simple to cook but with high nutritive value, really a good recipe for body building and senility-resisting. There are five tips for cooking scrambled eggs with tomatoes. First, the proportion of egg to tomato should be proper to make it more delicious and nutritious. Second, the eggs must be stirred well to make the color of the egg more attractive. Third, enough oil should be added in the wok when stirring the egg to avoid sticking to the pan. Four, some white sugar can be added in when stir-frying the tomatoes to neutralize its sourness. Five, salt should be added in after the heat is turned off to make the dish more fresh and original.

Ingredients Scrambled eggs with tomatoes:
3 eggs
300 grams (0.66 lb)tomatoes
50 grams (3 1/2 tbsp)cooking oil
1 gram (1/4 tsp) MSG
2 grams (2/5 tsp)sugar
2 grams (1/3 tsp) salt, or to taste
20 grams (1 1/3 tbsp)water

Method to cook Scrambled eggs with tomatoes:
1. Cut the tomatoes into pieces 2 cm (0.8 inch) thick. Whip the eggs in a bowl. Add 1 g (1/6 tsp) of salt, half of the MSG, and stir well.
2. Heat the wok. Add 20 g (1 1/2 tbsp) of cooking oil and heat the oil. Add in the eggs and scramble. Then take out the eggs and put them aside.
3. Add 30 g (2 tbsp) of oil in the wok and heat it. Add in the tomatoes and stir-fry for 1-2 minutes. Add the water, sugar, 1 g (1/6 tsp) of salt, and the remaining MSG. Add the scrambled eggs and mix well. When the soup thickens, take out and serve.
Enjoy Egg Fried with Tomatoes with rice and noodles.

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