🧾 I. Ingredient List
| Category | Ingredients & Measurements |
|---|---|
| Main | Ripe tomatoes 400g (net weight after peeling, ~2 large) |
| Eggs 200g (~4 large, egg-to-tomato ratio 1:2) | |
| Seasonings | Peanut oil 35ml (used in two stages) |
| Fine salt 3g (for eggs) + 2g (for cooking) | |
| White sugar 5g (balances acidity, optional but recommended) | |
| Scallion 15g (minced, white and green parts separated) | |
| Cooking wine 5ml (added to eggs for tenderness) |
📌 Golden Ratio Verification:
- Eggs:Tomatoes = 1:2 (ensures balance between egg flavor and tomato sauce)
- Sugar:Salt ≈ 1.7:1 (5g sugar + 5g total salt for perfect sweet-sour-salty balance)
- Oil Control: 35ml is standard; can be reduced to 25ml for home cooking
🔪 II. Step-by-Step Cooking Process (Chef-Level Details)
✅ Preparation (10 minutes)
- Tomato Prep:
- Score a cross on top → Blanch in boiling water 20 sec → Ice bath to peel → Cut into rolling wedges (preserves texture, avoid thin slices)
- Egg Mixture:
- Beat eggs with 3g salt, 5ml wine → Whisk 200 times clockwise → Add 15ml water to emulsify
- Aromatics:
- Cut scallion whites into 1cm segments (for sautéing), greens into 0.3cm mince (for garnish)
🔥 Cooking (8 minutes)
| Step | Key Instructions | Technical Principle |
|---|---|---|
| 1️⃣ Scramble Eggs | Heat wok + 20ml cool oil → At 160℃ (fine ripples on oil surface) → Pour eggs and immediately turn off heat → Gently push until 70% set, then remove | 🔥 Residual heat cooking: Prevents rubbery eggs; creates fluffy interior with creamy center |
| 2️⃣ Sauté Aromatics | Add 15ml oil → Medium heat, sauté scallion whites 10 sec → Add tomato wedges | 🍅 Medium heat extracts lycopene |
| 3️⃣ Season & Reduce | Add 2g salt, 5g sugar → Pour 30ml hot water along wok edge → Sauté 2 mins until 70% tomatoes break down into sauce | 💧 Hot water accelerates lycopene release and sauce formation |
| 4️⃣ Combine Gently | Return semi-set eggs → Fold gently (do not stir vigorously) → Add scallion greens + 0.5g white pepper | ⚡ Folding preserves egg structure and sauce absorption |
| 5️⃣ Reduce & Serve | High heat reduce sauce 20 sec until thickened and coats spoon → No starch thickening! Serve immediately | 🚫 Natural reduction maintains fresh flavor |
⚠️ Troubleshooting:
- Rubbery eggs → Oil must reach 160℃ and turn off heat immediately
- Watery sauce → Tomatoes undercooked; sauté full 2 mins
- Flavor imbalance → Strictly maintain 5:3 sugar:salt ratio (reduce sugar to 3g if preferring more sourness)
🌱 III. Healthier Modifications
- Low-Fat Version:
- Reduce oil to 20ml (using a non-stick pan) → Total fat reduced to 22g, calories lowered to 520kcal
Add 50g crumbled tofu to the egg mixture → Protein increased to 30g, cholesterol reduced by 40%
- Reduce oil to 20ml (using a non-stick pan) → Total fat reduced to 22g, calories lowered to 520kcal
- Low-Sodium Version:
- Reduce salt to 3g (2g in eggs + 1g during cooking) → Sodium intake lowered to 800mg
Use 5g shiitake mushroom powder to replace some salt and enhance umami
- Reduce salt to 3g (2g in eggs + 1g during cooking) → Sodium intake lowered to 800mg
- Diabetic-Friendly:
- Replace white sugar with 3g erythritol → Total sugar reduced to 10g
Serve with 100g blanched broccoli → Dietary fiber increased to 8g, slowing down blood sugar rise
- Replace white sugar with 3g erythritol → Total sugar reduced to 10g
🍳IV. Flavor Profile & Serving
- Classic Serving: Over 150g multigrain rice, allowing sauce to soak in for a sweet-sour appetizer
- Texture: Tender eggs with creamy center, 70% tomato sauce + 30% chunks for layered texture
- Caution: Avoid eating on empty stomach for those with acid reflux (tomatoes stimulate acid)
