Simple College Cooking 101: Episode 2: Tomato Scrambled Eggs

06Oct08

This is actually a Taiwanese (or generally Chinese?) dish called 番茄炒蛋, which is literally translated as tomato fried egg. It’s a dish that’s easy to make and highly satisfying, so I’ve put up the recipe again!

Tomato Scrambled Eggs (番茄炒蛋):

serves 1-2

Ingredients:

  1. two large eggs, beaten
  2. one medium tomato, de-seeded and diced
  3. salt
  4. pepper
  5. cooking oil

Directions:

  1. Add 1 tbsp of the cooking oil to a warmed skillet and saute the diced tomato on high for about one minute.
  2. Add salt and pepper to the tomato, then allow some of the liquid from the tomato to evaporate.
  3. Gather the tomato pieces into the center of the skillet, and then add the beaten egg directly on top of the tomato.
  4. Let the egg set for approximately one minute, and then flip.
  5. Enjoy!

*Note: the more liquid you leave in the the pan from the tomatoes, the more the eggs will fall apart and refuse to stay in larger chunks.

About these ads


No Responses Yet to “Simple College Cooking 101: Episode 2: Tomato Scrambled Eggs”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Follow

Get every new post delivered to your Inbox.

Join 66 other followers

%d bloggers like this: