①Score a shallow “X” on each tomato. Blanch in hot water for about 45 seconds, then peel. Cut into small pieces and remove the stems.
②Crack the eggs into a bowl. Add a little starch and a suitable amount of salt. Use chopsticks to beat until evenly combined.
③Add a suitable amount of cooking oil to a wok or pan. Once the oil is hot, pour in the egg mixture. When the eggs begin to set, gently scramble them with a spatula until fully cooked but not overdone. Remove and set aside.
④Heat a little oil. Add the tomato pieces and a suitable amount of salt. Stir-fry over medium heat until the tomatoes soften and release their juices.
⑤Return the scrambled eggs to the wok with the tomatoes. Stir-fry together, allowing the eggs to absorb the tomato juice. Season with salt and chicken bouillon powder (or MSG), stirring to combine. Add a little starch slurry to thicken. Finally, garnish with chopped green onions, give one final stir, and transfer to a serving plate.
Tips:
When scrambling the eggs, the oil temperature shouldn’t be too high, to prevent the eggs from becoming tough.
Cooking the tomatoes until they release their juices will result in a more flavorful sauce.
You can adjust the amount of salt and sugar according to your personal taste.