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Recipe details are AI-generated from the video and may contain errors — for reference only.
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.
Watch out
Tomatoes can be slippery when cutting
curl your fingertips inward to hold the tomato securely and avoid cutting yourself
In a small bowl, combine 1 tsp cornstarch with about 2 tbsp water, stir thoroughly with a spoon to make a cornstarch slurry.
Watch out
Cornstarch settles quickly at the bottom
give it another quick stir right before pouring it into the wok later
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 minutesWatch out
Stir immediately while pouring the cornstarch slurry, otherwise it will clump up from the heat.
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.
Watch out
Be careful of hot steam escaping when pouring out the tomato sauce to prevent burns.
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.
Watch out
Whisk until just mixed
over-whisking creates too many air bubbles, affecting the silky texture
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 minuteWatch out
Keep the flame low and push gently from the edges
do not stir aggressively or the eggs will become tough and mushy
Gently slide the scrambled tomato eggs onto a serving plate, then sprinkle the chopped green scallions over the top to garnish before serving.
Watch out
Slide the eggs onto the plate gently to preserve the large, fluffy layered structure.
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