Chinese Scrambled Eggs With Tomato Recipe

Serves: 2 Save

Ingredients (18)

  • For the Scrambled Eggs:
  • 6 large eggs (305g)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 tablespoon (15ml) water
  • 5 tablespoons plus 2 teaspoons (85ml) neutral oil, such as peanut oil, divided
  • To Finish:
  • 4 scallions, white and light green parts minced, dark green parts sliced thinly on the bias, divided
  • 4 small garlic cloves (15g), finely minced
  • One 1/2-inch piece (10g) fresh ginger, peeled and finely grated
  • 6 ripe Roma (plum) tomatoes (about 1 1/4 pounds; 545g), cored and cut into 1-inch pieces, or one 28-ounce (794g) can whole peeled tomatoes, tomatoes drained then cut into 1-inch chunks
  • 1/2 teaspoon Diamond crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight
  • 1 dash MSG (optional)
  • 2 tablespoons (30ml) Shaoxing wine
  • 1 teaspoon (5ml) Chinese light soy sauce
  • 1/4 teaspoon finely ground white pepper:
  • 1/2 teaspoon Chinkiang black vinegar
  • 1/4 teaspoon toasted sesame oil (optional)
  • Cooked rice, for serving

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

Learn how to make this recipe at Serious Eats