Chinese name: 西红柿炒鸡蛋 (xī hóng shì chǎo jīdàn)
Characteristic: Scrambled eggs with tomatoes, yellow and red in color, fresh tasting, delicious and sour-sweet only with salt and green onion as the seasonings.
Without any chicken extract or monosodium glutamate, scrambled eggs with tomatoes tastes especially fresh with an original taste and flavor. It is very simple to cook but with high nutritive value, really a good recipe for body building and senility-resisting. There are five tips for cooking scrambled eggs with tomatoes. First, the proportion of egg to tomato should be proper to make it more delicious and nutritious. Second, the eggs must be stirred well to make the color of the egg more attractive. Third, enough oil should be added in the wok when stirring the egg to avoid sticking to the pan. Four, some white sugar can be added in when stir-frying the tomatoes to neutralize its sourness. Five, salt should be added in after the heat is turned off to make the dish more fresh and original.
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Steps of Making Scrambled Eggs with Tomatoes
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| A plate of scrambled eggs with tomatoes is original in taste and flavor, fresh and delicious. |
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Tips: If you like soups, you can try it sister dish Tomato and Egg Soup.







Q & A on Scrambled Eggs with Tomatoes