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Hong Kong-Style Scrambled Eggs with Tomatoes

Name: Hong Kong-Style Scrambled Eggs with Tomatoes
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: Tomato; Egg; green onion; ketchup; sugar; cornstarch; Cooking oil; water

groups2 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 6 minsscheduleTotal: 11 minsoutdoor_grillStir-fry

Allergens:warningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Preparation

00:01:48

Remove the stems from 5 tomatoes and wash thoroughly under running water, then cut into small wedges (about 8 pieces per tomato)
Wash and finely chop 1 green onion into scallion bits

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Watch out

Tomatoes can be slippery when cutting

curl fingertips inward to hold the tomato securely and avoid cutting yourself

Ingredients:Tomatogreen onion

Tools:chef knifecutting board

Preparation

00:03:26

In a small bowl, combine 1 tsp cornstarch with about 2 tbsp water, stir thoroughly with a spoon to make a cornstarch slurry

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Watch out

Cornstarch settles quickly at the bottom

give it another quick stir right before pouring it into the wok later

Ingredients:cornstarch (1 tsp)

Tools:small bowl

Active Cooking

00:03:42

Heat 1 tbsp cooking oil in a wok over medium heat
Add the cut tomatoes and stir-fry for about 1 minute until fragrant
Pour in 250ml water, 2 tbsp ketchup, and 1 tsp sugar, simmer for 2 minutes until the tomatoes soften
Stir the cornstarch slurry again, pour it in, and stir continuously until the sauce thickens into a silky glaze

local_fire_departmentMedium heat, about 3-4 minutes

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Watch out

Stir immediately while pouring the cornstarch slurry, otherwise it will clump up from the heat.

Ingredients:Cooking oil (1 tbsp)Tomato (5 piece)water (250 ml)ketchup (2 tbsp)sugar (1 tsp)

Tools:wooden spatulawok

Active Cooking

00:05:49

warningStay safe

Use a dry kitchen towel or glove when handling the hot wok and pouring boiling tomato sauce to prevent steam burns.

Pour the cooked tomatoes and gravy into a clean bowl and set aside
Wash the wok thoroughly

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Watch out

Be careful of hot steam escaping when pouring out the tomato sauce to prevent burns.

Tools:large bowl

Preparation

00:06:01

warningStay safe

Wash hands thoroughly with soap after handling raw eggs to prevent Salmonella contamination.

Crack 5 eggs into a bowl and whisk thoroughly until the egg whites and yolks are fully combined

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Watch out

Whisk until just mixed

over-whisking creates too many air bubbles, affecting the silky texture

Ingredients:Egg (5 piece)

Tools:mixing bowl

Active Cooking

00:06:13

Pour 1 tbsp cooking oil into the clean wok and heat up, then lower to medium-low heat
Pour in the beaten egg liquid
While the edges start setting but the top remains wet, pour the reserved tomato mixture onto the center
Gently push the egg folds from the edges toward the center using a spatula, letting raw liquid flow underneath and absorb the tomato gravy
Turn off heat immediately when eggs are 80-90% cooked, soft, silky, and saturated with juice

local_fire_departmentMedium-low heat, about 1 minute

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Watch out

Keep the flame low and push gently from the edges

do not stir aggressively or the eggs will become tough and mushy

Ingredients:Cooking oil (1 tbsp)

Tools:wooden spatulawok

Active Cooking

00:07:23