Tested Recipe with Slight Adjustment Adapted from Agnes Chang
4 free range eggs
½ tsp salt
1/8 tsp ground white pepper
1 stalk spring onion (chopped, white & green part separated)
5 small tomatoes (cut into wedges)
½ tsp caster sugar
3 tbsp cooking oil
- In a bowl, add in eggs, salt and ground white pepper. Lightly beaten.
- Heat up a wok with 2 tbsp of cooking oil. Swirl to coat the base. Pour in the egg mixture, swirl into a round shape, cook until a thin layer forms at the bottom, then scramble the eggs until they are cooked but still light and fluffy. Dish and set aside.
- Heat up another 1 tbsp of cooking oil, add the white part of the spring onion and stir-fry until aromatic. Add the tomatoes and cook for 2 minutes, until the juices start to release and the tomatoes wedges are slightly softened but still intact. Sprinkle caster sugar over the tomatoes and mix well.
- Return the eggs to the wok, stir to cook for another minute until they are well mixed with the tomatoes. Dish onto a serving platter and sprinkle the chopped green part of spring onion on top as garnishing. Serve hot.