Tomato scrambled eggs

Overview

Tomato scrambled eggs are a popular home-cooked dish and an appetizer that we never get tired of eating. Tomato scrambled eggs are not only delicious but also rich in nutritional value. How can we make this home-cooked dish taste better than a restaurant meal? In fact, there are some tips! As long as we can do simple things that everyone can do to the extreme, it is not simple. Who dares to say that a daughter-in-law who can only fry tomatoes and eggs is not a good wife? I have always thought that this is a very simple home-cooked dish that everyone knows. Recently, a good friend said, how can you make this fried dish more delicious than the ones in restaurants? I simply told her how to make it, and she said that when she makes tomato scrambled eggs, she first scrambles the eggs and then directly adds tomatoes. In this dish, the fried eggs are very old and have an unpleasant smell of poultry. The eggs are hard and not tasty. Today I will sort out the production points and send them to you! First of all, let me give you the key points of this dish: Choose tomatoes that are medium in size and heavy to the touch. For two tomatoes of the same size, choose the heavier one, because heavier tomatoes have more water. The eggs should be thoroughly beaten. The eggs should be fried very tender. Let’s take a look at how to make this dish! I make this dish without adding any sugar or seasonings. If you like a sweeter taste, you can add some sugar appropriately.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• children
• old man
• dinner with friends
• summer recipes
• lunch
• egg
• oil
• tomato
• salt

Ingredients

Steps

1. 1 Cut the top of the tomatoes with a cross-cut knife, boil them in boiling water for 30 seconds and immediately remove and peel them. The soup with peeled tomatoes and scrambled eggs is even more delicious!

   

2. 2 Cut tomatoes into 2cm cubes

   

3. 3 The 4 eggs should be beaten thoroughly until the egg liquid becomes foamy, and the egg whites and egg whites should be fully stirred.

   

4. 4 The oil in the pot should be very hot. When you see the hot oil smoking, pour in the egg liquid. Scramble the eggs with the particularly hot oil. The white edges will appear immediately after the eggs are put into the pot, so the scrambled eggs will taste particularly tender.

   

5. 5 Take the eggs out immediately after they are fried.

   

6. 6 Pour the base oil for scrambled eggs into the tomatoes and stir-fry the juices from the tomatoes.

   

7. 7 After frying the tomato soup, add the scrambled eggs and salt, stir-fry for a while and serve.