Cherry & Dennis Recipes
Tomato Scrambled Eggs
番茄炒蛋
Recipe overview
Tomato Scrambled Eggs is a simple and common home-style dish in Hong Kong. The ingredients are easy to buy, the cooking method is not complicated, and the taste is light with natural sweetness from the tomatoes. It is very suitable for new helpers to learn. This dish is also good for children and elderly people, and goes very well with rice.
01
Ingredients
Main Ingredients
- 4 tomatoes
- 5 eggs
- 1 spring onion, optional
- 2 tablespoons cooking oil
Seasoning
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon light soy sauce, optional
- 3 tablespoons water
02
Tools
- 1 chopping board
- 1 kitchen knife
- 1 large bowl
- 3–4 small bowls
- 1 wok / nonstick wok
- 1 spatula
- 1 pair of chopsticks or 1 fork
- 1 pair of chopsticks or 1 fork
- 1 white round serving plate
03
Steps
Step 1
Prepare the Ingredients
Prepare all the ingredients and tools first. This makes cooking more organized and helps avoid confusion.
Step 2
Wash the Tomatoes
Wash the 4 tomatoes with clean water to remove any dirt on the surface. After washing, set them aside to drain.
Step 3
Cut the Tomatoes
Cut each tomato into 6 to 8 large pieces. Do not cut them too small, or they may become too soft when cooking.
Step 4
Crack the Eggs
Crack the 5 eggs into a large bowl. Be careful not to let eggshells fall in. If there are any shells, remove them first.
Step 5
Beat the Eggs
Add a little salt to the eggs, then beat them with chopsticks or a fork until the yolk and egg white are fully mixed.
Step 6
Chop the Spring Onion
Wash the spring onion and chop it into small pieces. Set it aside for later use. If you do not want spring onion, you may skip this step.
Step 7
Heat the Wok
Turn on medium heat and heat the wok first. Once the wok is hot, add 1 tablespoon of cooking oil and swirl the wok so the oil spreads evenly.
Step 8
Cook the Eggs First
Pour in the beaten eggs and cook over medium heat. Gently push the eggs with the spatula. When the eggs are just set and still slightly soft, remove them. Do not overcook them.
Step 9
Cook the Tomatoes
Do not wash the wok. Add a little more oil and put in the tomatoes. Stir-fry over medium heat for about 1 to 2 minutes.
Step 10
Add Seasoning and Water
Add sugar, a little salt, and 3 tablespoons of water. Continue cooking the tomatoes until they start to soften and release some juice.
Step 11
Return the Eggs
Return the cooked eggs to the wok and gently mix them with the tomatoes. If needed, add 1 teaspoon of light soy sauce, but do not add too much.
Step 12
Taste and Serve
Taste the dish. If the flavour is right, serve it on a plate and sprinkle spring onion on top. This dish should have a little tomato sauce, so do not cook it too dry.
Common mistakes
- The eggs are overcooked and become too dry.
- The tomatoes are not cooked until soft, so the dish is less fragrant and less naturally sweet.
- Too much salt or soy sauce makes the dish too salty.
- If there is no sauce at all, it is less tasty with rice.
- If the heat is too high, the eggs become tough and the tomatoes may burn.
Tips
When cooking this dish for your employer's family for the first time, it is better to make it lighter in taste. Before serving, you may ask Ma'am or Sir to taste it. Every Hong Kong family has different preferences. Some like it more juicy, and some prefer it drier. Remember your employer's preference so you can cook it better next time.
