I just tried this recipe tonight, can't believe what a difference it makes!
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- Carbohydrate 3.10160333333333 g
- Cholesterol 1692 mg
- Fat 81.6860866666667 g
- Fiber 0.00883333333333333 g
- Protein 50.32365 g
- Saturated Fat 17.8388606666667 g
- Serving Size 1 1 recipe (475g)
- Sodium 1723.93966666667 mg
- Sugar 3.09277 g
- Trans Fat 8.67553866666665 g
- Calories 943 calories
Step-by-step
- Break the eggs into a bowl and use chopsticks to beat the eggs until they break thoroughly.
- Add salt, sesame oil, shaoxing wine, white pepper powder, and lightly beat to blend well.
- Set aside.
- Heat up a wok with 2 tablespoons cooking oil.
- Add the egg mixture into the wok, and use your spatula to spread the eggs.
- Keep stirring until the eggs form lumps.
- Gently break the lumps into smaller pieces.
- As soon as the eggs are cooked, dish out and set aside.
- Clean the wok and heat it up again with 1 tablespoon cooking oil.
- Drop the tomato wedges into the wok and do a few quick stirs.
- Add sugar and water into the tomatoes.
- Cover it with the lid and let it cook for about 30 seconds.
- Transfer the eggs and chopped scallions into the tomatoes, stir-fry for 30 seconds or so, dish out and serve immediately.
Unlike classic French scrambled eggs cooked low and slow into a uniform custard, Chinese-style eggs require high heat and rapid agitation to form tender, distinct curds that hold their structure when combined with juicy produce. Whisking eggs thoroughly with chopsticks incorporates air while breaking down dense albumen strands, creating a lighter texture once exposed to a hot cooking surface. Incorporating Shaoxing wine and white pepper directly into the raw egg mixture seasons the protein uniformly before coagulation begins, eliminating pockets of blandness.
Remove the eggs from the pan the exact moment they lose their liquid sheen and form soft, cohesive lumps, typically within thirty to forty-five seconds of contact with the metal. Overcooking at this stage yields rubbery proteins that release their internal moisture prematurely, diluting the sauce later. Transferring the cooked curds to a separate plate halts residual carryover cooking while the aromatics and tomatoes occupy the wok.
Judge tomato doneness by monitoring skin wrinkling and flesh softening rather than clock time, ensuring the wedges surrender their natural juices without dissolving into a pureed paste. Adding a pinch of sugar balances the sharp acidity of fresh fruit while accelerating caramelization during the brief thirty-second steam under a lid. Water introduced at this stage creates necessary steam to soften the fibrous walls of the tomatoes quickly.
Carbon steel woks distribute heat rapidly across a curved surface, but a wide stainless steel skillet functions adequately if preheated thoroughly to compensate for lower thermal mass. Clean the pan completely between the egg and tomato stages to prevent residual scorched protein bits from discoloring the bright red sauce. Folding the reserved eggs back into the hot tomatoes for just thirty seconds allows the starches and juices to coat the curds without breaking them down entirely.
