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 打约 30 秒 · about 30 seconds of beating

   Visual: 蛋液呈均匀的淡黄色，无明显蛋黄纹路Egg liquid is uniform pale yellow with no visible yolk streaks

   You know it's right when: 提起叉子时蛋液呈顺滑带状流下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 秒 · 30-40 seconds

   Visual: 油面泛光；蛋液边缘几秒内鼓起凝固Oil shimmers; eggs puff and set at the edges within seconds

   You know it's right when: 边缘变浅金色，且能轻松从锅底脱离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 共 45-60 秒 · 45-60 seconds total

   Visual: 蛋块软嫩有光泽，不干不焦Curds are soft and glossy, not dry or browned

   You know it's right when: 没有生蛋液残留，但蛋块依然湿润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 分钟 · 2-3 minutes

   Visual: 番茄出汁并开始变软Tomatoes release juice and start to soften

   You know it's right when: 边缘变半透明，锅里出现粉红色汤汁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 分钟 · 1 minute

   Visual: 汤汁变成有光泽的深橙色Sauce turns glossy deep-orange

   You know it's right when: 汤汁在冒泡，而不是被烧干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 秒 · 20-30 seconds

   Visual: 蛋块裹满光泽的橙色汤汁Eggs are coated in glossy orange sauce

   You know it's right when: 汤汁挂在蛋块上Sauce clings to the egg curds