Chef Po's Signature Scrambled Eggs with Tomatoes

Wash 4 tomatoes and lightly score a cross pattern on top of each tomato with a knife, taking care not to cut too deep.

Boil 500 ml water in a wok, gently submerge tomatoes and blanch over medium heat for 10-15 seconds until skins start peeling back, then drain into cold water and peel off skins completely.

Chop 2 scallions into fine rings, slice 3 shallots thinly, slice 0.5 red onion into thin strips, and slice peeled tomatoes into thin wedges.

Crack 5 eggs into a bowl, add 1g salt for base seasoning and 2ml fish sauce, then beat thoroughly with chopsticks until fully mixed.

Heat wok, add 15 ml cooking oil to coat, turn to low heat, slowly pour egg mixture in, gently push curds with spatula from edge to center until 80% soft cooked, then immediately scoop out into a bowl.

In the same wok using remaining 5 ml cooking oil over medium heat, add sliced shallots and stir-fry until fragrant, then add sliced red onions and sauté for 30 seconds.

Add sliced tomatoes, turn to high heat and stir-fry. Add half of chopped scallions for aroma, stir-fry continuously for about 1 minute until tomato edges melt and release rich juice, then reduce heat slightly to avoid scorching.

Pour 60 ml chicken stock (or water) into wok, add 15g ketchup, 12g sugar, and 4g salt. Stir well and bring to simmer until a glossy sweet and sour sauce forms.

Use a small spoon to add 15g white vinegar gradually into the simmering tomato sauce, tasting as you add until fresh tomato acidity is fully highlighted.

Return the cooked soft eggs into wok, turn to high heat, sprinkle remaining chopped scallions, and gently toss 1-2 times with spatula to coat eggs in tomato sauce.

Keep high heat, drizzle 3 ml fish sauce around wok edge to release umami, quickly toss once, turn off heat, scoop out onto plate, garnish with scallions and serve.