Tomato & Egg (番茄炒蛋)

Instructions

1. 1Beat the eggs with 1/4 tsp salt until the yolks are fully broken. Cut tomatoes into bite-size wedges.

   打散鸡蛋，番茄切块

   Look for about 30 seconds of beating

   Visual: Egg liquid is uniform pale yellow with no visible yolk streaks

   You know it's right when: Fork leaves a smooth ribbon when lifted

2. 2Heat 2 tbsp oil in a wok or large skillet over medium-high until shimmering. Pour in the eggs.

   热油下蛋液

   Look for Medium-high 30-40 seconds

   Visual: Oil shimmers; eggs puff and set at the edges within seconds

   You know it's right when: Edges turn light golden and release easily from the pan

3. 3Scramble the eggs just until softly set (still a little glossy), then scoop them out onto a plate. Don't overcook — they finish in the sauce.

   嫩炒后盛出

   Look for 45-60 seconds total

   Visual: Curds are soft and glossy, not dry or browned

   You know it's right when: No raw liquid left, but curds still look moist

4. 4Add the remaining 1 tbsp oil and the tomatoes with 1/4 tsp salt. Sauté over medium-high.

   下番茄翻炒

   Look for Medium-high 2-3 minutes

   Visual: Tomatoes release juice and start to soften

   You know it's right when: Edges go translucent and the pan fills with pink juice

5. 5Press a few wedges with your spatula to release more juice. Add the sugar (and soy, if using).

   压出汤汁，加糖

   Look for 1 minute

   Visual: Sauce turns glossy deep-orange

   You know it's right when: Juice is actively bubbling, not evaporating to dryness

6. 6Return the eggs to the pan and toss gently for 20 seconds so they soak up the sauce. Finish with scallions.

   回锅裹汁，撒葱

   Look for 20-30 seconds

   Visual: Eggs are coated in glossy orange sauce

   You know it's right when: Sauce clings to the egg curds