Chinese scrambled eggs with tomato

The real Foe Yong Hai

China

Main course
4 persons
15
Mild

We know the Foe Yong Hai from the 'Chinese,' but in China people eat the Foe Yong Hai slightly differently. Chinese scrambled egg with tomato is a popular dish in Chinese cuisine. It is quick, easy but really not that simple to make the perfect version. The egg should be soft, wrapped with tomato juice and have a mild spring onion flavor. The dish is delicious with rice!

Ingredients

4 Eggs

4 medium-sized Tomatoes

1/4 tsp Sugar

2 Spring Onion in pieces

Preparation method for Chinese scrambled eggs with tomato

In a small bowl, crack the egg and add a pinch of salt and pepper. Beat until a small layer of fine bubbles form and the mixture turns slightly white.
Halve the tomato and remove the core, then cut into small wedges.
Heat the oil in the wok until really hot and stir in the egg mixture. Wait a few seconds for the egg to set. Turn off the heat immediately, then break the egg into small pieces. Place the egg on a plate and leave the oil in.
Now fry the tomato segments until juicy. Return the egg pieces, add salt, sugar and green onions. Stir briefly so that everything combines well and you're done.