Tomato and Egg Scramble

Instructions

1. Step 1

   Cut the tomatoes into bite-size wedges and thinly slice the spring onions.

   Cookware: cutting board, knife

2. Step 2

   Crack the eggs into the mixing bowl, add the salt, and beat until evenly combined.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 piece Egg, 3.0 gr Salt

   Cookware: fork, mixing bowl

3. Step 3

   Heat the wok over medium heat. Add 1 tbsp (15 ml) vegetable oil, pour in the egg mixture, and gently fold until large, moist curds form; transfer them to a clean plate.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: plate, spatula, wok

4. Step 4

   Return the wok to medium heat and add the remaining 1 tbsp (15 ml) vegetable oil. Add the tomatoes and sugar, then cook until the tomatoes soften and release some juice.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 gr Granulated Sugar, 3.0 piece Tomato, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

5. Step 5

   Return the cooked eggs to the wok and add the spring onions. Fold gently over medium heat until combined and the eggs reach 71°C, then serve immediately.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Spring onion

   Cookware: spatula, wok