Achieve a perfect harmony of fluffy, non-sticky eggs and sweet tomatoes. This easy-to-follow recipe uses simple seasonings and professional techniques to guarantee a delicious tomato and egg stir-fry that anyone can make without fail.
Ingredients
Main Ingredients (2 servings)
- Tomato
- Egg
- Potato Starch
Seasonings
- Mayonnaise
- Oil
- Salt (to taste)
- Pepper (to taste)
Steps
- Remove the core from the tomatoes and cut them into rough bite-sized pieces. Focus on using the weight of the knife to cut without crushing them.
- In a bowl, whisk the eggs. Add mayonnaise and a slurry of potato starch and water for seasoning and mix well. Adding potato starch will prevent the eggs from becoming dry and crumbly.
- Heat oil in a frying pan until it's very hot, almost smoking. Cooking the eggs in a scorching hot pan will make them fluffy.
- Pour the whisked eggs all at once into the hot frying pan. Stir them quickly until they are half-cooked, then remove them to a plate.
- Add the cut tomatoes to the same frying pan. Add the seasonings and simmer over low heat until the moisture evaporates. Be careful not to burn the tomatoes by using high heat; simmer gently over low heat. They are ready when the tomatoes are soft to the touch with a spatula.
- Once the tomatoes are tender, return the eggs to the frying pan. Gently break them apart and mix everything together. The eggs will absorb the tomato's moisture, preventing the dish from becoming mushy.
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