Stir-Fried Eggs & Tomatoes

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

Preparation Instructions:

  1. In a bowl, add in eggs, salt and ground white pepper. Lightly beaten.
  2. 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.
  3. 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.
  4. 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.



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