Tomato and egg stir-fry

Method

1. 01

   Cut the tomatoes

   Remove the tomato stems and cut the 500 g tomatoes into even 3 cm wedges. Keep the wedges together so they cook at the same rate.

   

2. 02

   Beat and season the eggs

   Beat the 4 eggs with 10 ml water, half (1.5 g) of the 3 g salt, and 1 g white pepper until combined. Keep the remaining 1.5 g salt ready for the tomatoes.

   

3. 03

   Set up the tomato water

   Measure 45 ml water for simmering the tomatoes and keep it beside the wok. Keep the 8 g sugar with the remaining salt so both can be added together.

   

4. 04

   Set the egg curds

   Heat a wok over medium-high heat and add 15 ml oil. Pour in the eggs and stir slowly for 30–45 seconds until softly set but still glossy. Transfer them out immediately.

   

5. 05

   Soften the tomatoes

   Add the remaining 15 ml oil and the tomato wedges. Stir-fry for 2 minutes until the skins begin to wrinkle and juices collect in the wok.

   

6. 06

   Simmer the tomatoes

   Add the remaining 1.5 g salt and all 8 g sugar, then pour in 45 ml water. Cover and simmer for 1–2 minutes until the wedges are fully tender.

   

7. 07

   Reduce the tomato juices

   Uncover and cook for 1 minute, stirring gently, until the tomato juices become lightly syrupy rather than watery.

   

8. 08

   Warm the eggs through

   Return the egg curds and fold gently for 1 minute until hot throughout and the thickest curd reaches 74°C.

   

9. 09

   Serve immediately

   Turn off the heat and serve immediately while the eggs remain tender and the tomato juices are still glossy.