Sunday, February 28, 2010
Tomato Fried Egg 西紅柿炒蛋
Being a childhood dish that was served regularly with the endless supplies of freshly laid eggs and tomatoes from the garden, this has to be the simplest and most delicious dish in the world for me. Very few ingredients are needed but they do need to be the absolute best! A little sugar and sea salt is all you need to bring out the natural flavours of the two main ingredients and you will have another family favourite in minutes. Less is more? Absolutely! We all think this will be great on toast, just replace the cooking oil with butter instead!
P.S Tomato goes by the name 番茄 (fanqie meaning foreign eggplant) or 西紅柿 (xihongshi meaning red persimmon from the west) in Chinese.
serves 4 as part of a Chinese meal
5 free range or freshly laid eggs
3 vine ripen tomatoes or freshly picked from your garden
1 spring onion, finely sliced (optional)
dash of soy and white pepper
sea salt and sugar to taste
Slice tomatoes and set aside.
Season eggs with a little soy and white pepper then beat vigorously for a few minutes. This is a very important step!
Heat up 4 tbs of oil then pour in the beaten eggs, stir it around til about 70% cooked, remove and set aside. It should be fluffy and light!
Reheat wok again then add the sliced tomatoes season with a little salt and sugar, fry for a minute then return the par cooked eggs and mix well. Some hot stock can be added for a delicious tomato and egg soup at this stage!
Sprinkle some spring onions over and serve it as part of a Chinese meal.