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Meaty with a dash of veggies

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Eggs Breakfast Snacks

Chinese-style scrambled eggs with tomatoes

Published: 01.19.2017 » Last updated: 10.28.2022

If you’ve never experienced eating your scrambled eggs with a sticky sauce, it’s high time you did. The sauce transforms the texture of soft curdly eggs in a way that’s hard to explain without using too many superlatives.

Chinese-style scrambled eggs with tomatoes

Sauce? Yep. That liquid you see in the photo is only partly from the sauteed tomatoes. Much of it is a combination of broth and starch. Vegetable broth was used in this recipe but chicken broth will be just as good, if not even better.

If you’re used to cooking scrambled eggs the Western way, set that formula aside for now. The eggs here are cooked to the consistency of wet curds, removed from the pan and added back later.

In the same pan, tomatoes and scallions are sauteed, the broth with corn starch is poured in and cooked until thick and clear, and then the cooked eggs are stirred in long enough to heat them through. By that time, eggs and tomatoes are glistening with the sticky sauce.

Chinese-style scrambled eggs with tomatoes

Connie Veneracion
The eggs are light as a cloud and, when mixed with softened tomatoes and a slightly sticky sauce, you'll want a second helping. Delicious!
Chinese-style scrambled eggs with tomatoes
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Prep Time 10 minutes mins
Cook Time 17 minutes mins
Total Time 27 minutes mins
Course Breakfast
Cuisine Chinese
Servings 4 people

Ingredients
  

  • 4 plump tomatoes
  • 4 large eggs
  • 1 teaspoon corn starch
  • ½ cup vegetable broth
  • 4 teaspoons cooking oil divided
  • ¼ cup sliced scallions divided
  • ¼ teaspoon salt
  • â…› teaspoon ground black pepper

Instructions
 

  • Cut the tomatoes into wedges.
  • Lightly beat the eggs.
  • Dump the corn starch in 1/3 cup of vegetable broth and mix until smooth.
  • Heat half of the cooking oil in a frying pan.
  • Pour in the eggs and, over medium-low heat, cook with constant stirring just until the edges are set but the center is still wet.
  • Scoop out the eggs and move to a plate.
  • Heat the remaining oil in the frying pan. Turn up the heat to medium.
  • Saute the tomato wedges with half of the scallions. Sprinkle in the salt and pepper. Cook until the tomatoes are softened.
  • Pour in the broth-starch solution. Cook, stirring, until thickened and clear. If the sauce appears too thick, pour in the remaining broth and stir until smooth. Taste and add more salt and pepper, IF needed.
  • Add the eggs to the tomatoes. Stir gently. Cook just until heated through.
  • Sprinkle the remaining scallions over the Chinese scrambled eggs with tomatoes before serving. It’s good with bread or rice.

Connie Veneracion

Lawyer by education. Journalist by accident. Home cook and writer by passion. Photographer by necessity. Good food, coffee and wine lover forever. Read more about me and Umami Days. Find me on Flipboard, Substack and Pinterest.

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