Today’s kitchen adventure is making wonton skin using the pasta machine. You know, instead of flattening individual pieces of dough with a rolling pin. Alex was in charge and I was in the kitchen only to assist. But the dough wouldn’t cooperate and it still wasn’t ready to be rolled after half an hour. It needed to rest a little longer. We were hungry. So, while waiting for the dough, I cooked Chinese scrambled eggs with tomatoes to pacify our growling stomachs.
I have to admit that, after seeing various recipes of this dish in the past, I was never sufficiently enamored to try and cook it. It seemed so plain, so bland, so uninteresting. How wrong I was! Chinese scrambled eggs with tomatoes is delicious. The eggs are light as a cloud and, when mixed with softened tomatoes and a slightly sticky sauce, I found myself reaching for a second helping.
I saw a Chinese-Americans version of this dish with ketchup. I skipped the ketchup altogether. The juice from the tomatoes was a wonderful reddish hue and it didn’t need ketchup to make it brighter. For added flavor, I made the sauce by mixing together vegetable broth and corn starch.
- 4 plump tomatoes
- 4 large eggs
- 1 teaspoon corn starch
- ½ cup vegetable broth
- 4 teaspoons cooking oil, divided
- ¼ cup sliced scallions, divided
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- Cut the tomatoes into wedges.
- Lightly beat the eggs.
- Dump the corn starch in ⅓ cup of vegetable broth and mix until smooth.
- Heat half of the cooking oil in a frying pan. Pour in the eggs and, over medium-low heat, cook with constant stirring just until the edges are set but the center is still wet (see how to cook perfect scrambled eggs). Scoop out the eggs and move to a plate.
- Heat the remaining oil in the frying pan. Turn up the heat to medium. Saute the tomato wedges with half of the scallions. Sprinkle in the salt and pepper. Cook until the tomatoes are softened.
- Pour in the broth-starch solution. Cook, stirring, until thickened and clear. If the sauce appears too thick, pour in the remaining broth and stir until smooth. Taste and add more salt and pepper, IF needed.
- Add the eggs to the tomatoes. Stir gently. Cook just until heated through.
- Sprinkle the remaining scallions over the Chinese scrambled eggs with tomatoes before serving. It's good with bread or rice.