Chinese · Dinner
Tomato Scrambled Eggs (Low-Chol)
Chinese home-style scrambled eggs made with whole eggs and egg whites, folded through stir-fried tomato with scallion, a touch of sugar and white pepper, and thickened with a cornstarch slurry. Seasoned simply and served hot.
$3
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
263Calories
20.3gProtein
14gFat
11.9gCarbs
8.1gSugar
2.3gFiber
775mgSodium
75mgChol
3.2gSat Fat
649mgPotassium
75mgCalcium
2.6mgIron
0.9mcgVitamin B12
24mgVitamin C
vegetarian
low-cholesterol
low-carb
low-calorie
low-chol
Instructions
1
Prep
Crack the whole egg into a bowl, add the egg whites, and whisk until streak-free and slightly foamy. Cut the tomato into wedges and slice the scallion, keeping white and green parts separate.
2
Sauté
Heat the vegetable oil in a nonstick wok over medium-high heat until shimmering. Add the scallion whites and stir-fry 20 seconds until fragrant.
3
Simmer
Add the tomato wedges, sprinkle over the sugar and salt, and cook over medium heat 3 minutes, stirring occasionally, until the tomato slumps and releases juicy red liquid.
4
Fold
Pour the whisked egg mixture into the wok and let it sit undisturbed 10 seconds over medium-low heat until edges just set, then fold gently 30 seconds until softly curded but no longer wet.
5
Plate
Scatter the scallion greens and a pinch of white pepper over the top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs plus 3 egg whites (210g total)
- 22 medium tomato (300g)
- 22 scallion (30g)
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch white pepper
- 1 tsp1 tsp cornstarch (3g) mixed with 1 tbsp (15ml) water
