FOOLPROOF Chinese Tomato Scrambled Eggs

By No Recipes · 15 min

Ingredients

Instructions

1. Put the tomatoes, ketchup, potato starch, salt and white pepper in a bowl and toss until evenly mixed.
2. Beat the eggs with the soy sauce in a separate bowl until no large clumps of egg white remain.
3. Heat a frying pan over medium-high heat, then add the oil and tomatoes. Stir-fry until they release a lot of liquid and begin to soften.
4. Pour in the eggs, then immediately lower the heat as low as it will go.
5. Leave the eggs undisturbed until the bottom turns opaque. Gently push the curds to the surface so the liquid egg runs underneath, then let it set again. Repeat until the egg is no longer runny but still shiny and wet.
6. Quickly scramble, transfer to a serving plate and garnish with cilantro.

Summarized from No Recipes's video. Watch it for the details.

More recipes with

EggTomato