Monday, March 31, 2014

Scrambled Eggs with Tomatoes, à la Hong Kong style

Perhaps one of the most easily recognizable homecooked dish, this dish is also just as easily prepared, even for the most novice home cooks. Requiring only three basic ingredients and one wok (or skillet) and no more than ten minutes from prep to finish, this dish - common in Hong Kong homes and parts of China - definitely rises to the rescue when all you've got in the pantry are - you've got it - eggs and tomatoes. Very kid-friendly with its touch of sweetness, it is no wonder that this simple dish is a favorite among many local families with little time on their hands. Did you grow up on this dish?
 
What to prepare...
1. Cut 2 large tomatoes into chunks, with skin and seeds and pulp and all. Beat 2 eggs, add a pinch of salt and some water. Adding water somehow increases the silkiness of the scrambled eggs.

2. Heat oil in wok on medium-high, pour in beaten eggs without disturbing. Once eggs begin to set, gently scramble until 70% done then quickly remove from heat and set aside. Do not cook eggs well done at this point or they will end up like rubber.

3. In the same wok, heat oil and about 2 cloves of minced garlic until fragrant. Add tomatoes, stirring frequently, then add in some salt and a teaspoon of sugar. Do not overcook tomatoes lest they will lose their nutritional goodness.

4. Once the tomato juices begin to reduce, add a squeeze of ketchup, the eggs, and swiftly stir-fry 30 seconds more. Finish with a dash of soy sauce and turn heat off. Garnish with chopped spring onion (parsley sprig pictured here) and serve. Enjoy!

Tip: Growing up I have always observed my mother adding a touch of Shaoxing wine or Chinese Rice Wine to beaten eggs that I believe removes any unpleasant taste while enhancing flavor. It has for me become a normal practice when cooking Chinese scrambled egg dishes. Experiment with it! 

[Any thoughts or comments? Please share with me!]