Stir-Fried Tomato and Scrambled Eggs
Inspired by techniques from Serious Eats and NYT Cooking.
Soft egg curds set in a hot wok, then folded into tomatoes stir-fried with garlic, ginger and spring onion and cooked until the eggs are fully set.
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Method
- 1
Scramble the eggs. Whisk the eggs with 1/4 tsp salt and the water. Heat the wok over high heat, add 2 tbsp oil, pour in the eggs and turn the heat down to medium-low. Let a layer set underneath before pushing the egg into large soft curds, 2-3 min; tip onto a plate and wipe the wok. The water turns to steam as they cook, making the curds lighter.
- 2
Fry the aromatics. Heat the remaining 2 tbsp oil over medium-high heat. Stir-fry the spring onion whites and garlic for about 20 seconds, then add the ginger for 10 seconds more, keeping everything moving so nothing scorches.
- 3
Cook the tomatoes. Add the tomatoes with 1/2 tsp salt and the sugar and stir-fry for 3-4 min, until they soften and their juices bubble into a light sauce. The salt draws out the juices, and the sugar rounds off their acidity.
- 4
Fold and finish. Return the eggs with the white pepper and cook for 2-3 min, breaking up any very large curds, until the eggs are fully set (71 °C) and everything is hot. Off the heat, stir in the sesame oil and spring onion greens, then serve with rice.
Storage
Best eaten fresh. Refrigerate covered up to 2 days and reheat in a pan or microwave until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- wok or large non-stick frying pan
- spatula
- medium bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 355 kcal |
| Protein | 14.7 g |
| Carbohydrate | 11.7 g |
| of which sugars | 7 g |
| of which free sugars | 1.3 g |
| Fat | 28.3 g |
| of which saturates | 4.6 g |
| Fibre | 2.8 g |
| Salt | 1.84 g |
Protein per 100 kcal
4.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
