Tender and Moist Authentic Tomato Egg Stir-fry

Ingredients−2servings+

• Tomatoes3
• Green onionsome
• Cooking oilsome
• Tomato ketchupsome
• Sugarsome
• Watersome
• Starch slurrysome
• Eggs4
• Salta pinch

Directions▶ Start cooking

1. Remove the stems from 3 tomatoes, peel them, and cut into bite-sized pieces.
2. Heat some cooking oil in a pan, add the chopped green onion, and stir-fry until fragrant.
3. Add the chopped tomatoes to the pan and stir-fry lightly.
4. Add a generous amount of tomato ketchup and a little sugar.
5. Stir-fry until the ingredients are well combined.
6. Add some water and simmer until the sauce thickens slightly.
7. Add the starch slurry to thicken the sauce.
8. Transfer the finished tomato sauce to a bowl and clean the pan.
9. Crack 4 eggs into a bowl, add a pinch of salt, and beat them well.
10. Heat some cooking oil in the clean pan, add the beaten eggs, and cook them like scrambled eggs.
11. Once the eggs are cooked through, add the prepared tomato sauce and mix well.
12. Serve the tender and moist tomato egg stir-fry on a plate.

Tips

• To make the tomato egg stir-fry tender, add a little starch slurry to the tomato sauce.
• Stir-frying the tomatoes and eggs separately helps the eggs look good and enhances the flavor of the tomato sauce. Stir-frying them together might compromise the taste and appearance.
• Adding tomato ketchup deepens the flavor and makes the color more appealing.
• Since tomato ketchup is salty, add only a pinch of salt to the eggs.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

• Slurry gone wrong: dump in the starch slurry all at once and the sauce clumps or turns gluey, so add it a little at a time and watch the consistency.
• Overcooked eggs: eggs cooked too long go dry and lose that soft, silky texture, so treat them like scrambled eggs and keep them tender.
• Tomato skins: skins left on leave an unpleasant texture in the sauce, so blanch the tomatoes briefly in boiling water and slip them off.

🔄 Substitutions

• Use 1/4 of a finely chopped onion in place of the scallion for a similar aromatic base.
• No ketchup? Mix 1 tbsp tomato paste with 1/2 tbsp sugar and 2 tbsp water.
• In a pinch, 1 tbsp flour whisked into 2 tbsp water can replace the starch slurry, though the sauce won't be as glossy and clear.

🎚️ Adjusting the taste

• Less salty: cut back on the ketchup, or leave the salt out of the eggs and season at the end.
• Less sweet: halve the sugar in the tomato sauce or skip it altogether.
• Silkier: add 1 tbsp of milk when you beat the eggs for an even softer, moister scramble.

✔️ Verification notes

• Sauce consistency: after the slurry goes in, check the sauce has thickened to where you want it; add more slurry if it's thin, a splash of water if it's too thick.
• Seasoning: taste the tomato sauce and the eggs separately before combining them, and adjust with salt or sugar as needed.

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