ð Make Rich Tomato Scrambled Eggs Without Adding a Drop of Water or Tomato Sauce, Perfectly Delicious!
How do you usually make tomato scrambled eggs? Do you add water to make it juicy? Or add tomato sauce for a rich flavor? Today, I'll share how you can make ãTomato Scrambled Eggsã with a rich, flavorful sauce without adding a single drop of water or using any complex seasonings.
Ingredients
Steps
Prepare the ingredients.
Separate the white and green parts of the green onions. Slice the white parts into small segments and chop the green parts into fine pieces.
Cut a small portion of the tomatoes into small chunks to extract a rich tomato sauce later.
Cut the remaining tomatoes into larger pieces. At home, we often slice them into crescent shapes, but you can cut them however you like.
Beat the eggs, add a pinch of salt, and a tablespoon of water. Heat more oil in the pan and pour in the egg mixture. Do not cook the eggs fully; remove them when they are partially set.
Add the green onion whites and tomato chunks to the pan, and stir-fry to release the juice. Add 1 tablespoon of soy sauce and half a tablespoon of salt. Then mix in the eggs and stir quickly. Add the larger tomato pieces and stir-fry briefly.
Before serving, add half a tablespoon of sugar to enhance the flavor. Here in the north, sweet tomato scrambled eggs are popular, so you can add more sugar if you like. Stir evenly, and it's ready to serve! Don't overcook the tomatoes, or they'll become mushy.
Rich tomato sauce, intact tomatoes, and eggsâpair it with rice, and it's heavenly. Super delicious!