This dish comes together in less than 15 minutes, even if you’re a kitchen novice.
Let me just start this subsection by saying I loathe the tomatoes in most tomato eggs. They’re often soggy and leaky, with their clear juices oozing out onto the eggs, diluting the rich creaminess of the eggs. The solution? Cook them longer!“Then the cooked scrambled eggs get quickly tossed in and then it all gets dumped over hot cooked rice.
One more thing: This might be a personal preference, but it’s worth de-skinning your tomatoes, too, before cooking them. Just blanch them in hot water and shock them in an ice bath, and the skins should peel off easily. It makes for smoother, more uniform tomatoes that don’t leave bits of fiber stuck in between your teeth. In other words, a more pleasurable eating experience.
My gold standard when it comes to scrambled eggs is Gordon Ramsay’s version. It’s lusciously creamy and barely set. The French might’ve been the ones to invent it, but Ramsay was the one who successfully proselytized this slow-scrambling method. In his now famous video with, Ramsay starts off with the eggs in a cold pan. He then cooks it over a medium flame, and with a spatula, stirs it so furiously yet with such focus, in the way only Ramsay can.
The only way in which I strayed away from Ramsay’s recipe is toward the end: Instead of the dollop of crème fraiche that Ramsay adds to enrich and temper the scrambled eggs, I added in a dash of Shaoxing wine and sesame oil to give it that iconic flavor base. So, with an extra five minutes of careful cooking, you can avoid the usual pitfalls of tomato eggs, and end up with a creamy, tangy, and unexpectedly rich dish. I mean, with near-confited tomatoes and Gordo’s scrambled eggs, this is one elevated version of 番茄炒蛋 that I can absolutely get behind.
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