Name: Fluffy Tomato and Egg Stir-Fry
Cuisine: 中華
Ingredients: 2 tomatoes (preferably fully ripe); 4 eggs; 2 pinches of salt (for seasoning tomatoes, approx. 2g); A pinch of white pepper (for seasoning tomatoes); 2 tsp olive oil (approx. 10ml); 1 tsp grated garlic (approx. 5g); 2 pinches of sugar (if tomatoes are not sweet); 2 pinches of salt (for seasoning eggs, approx. 2g); 2 pinches of sugar (for seasoning eggs, approx. 2g); A pinch of white pepper (for seasoning eggs); 1 tbsp water (for seasoning eggs, approx. 15ml); 2 to 3 tbsp sesame oil (for stir-frying)

About "Fluffy Tomato and Egg Stir-Fry"

This classic Chinese home-style dish features 2 tomatoes and 4 eggs stir-fried in sesame oil. The tomatoes are seasoned with olive oil, salt, white pepper, and grated garlic, while the eggs are mixed with salt, sugar, and water for a fluffy, tender texture. The key is to remove the eggs while they are still soft-scrambled, quickly stir-fry the tomatoes, and then toss them back together. Cooking quickly prevents overcooking, preserving both the fluffy texture of the eggs and the rich umami of the tomatoes.

Introduction to プロが教える家庭料理　papa′s cooking →

Tips for Making "Fluffy Tomato and Egg Stir-Fry"

Ingredients
- Use tomatoes that are as ripe as possible. If they lack sweetness, adjust by adding 2 pinches of sugar.
Prep (Tomatoes)
- Cut the tomatoes into large, bite-sized chunks (8 pieces). Cutting them too small will cause them to break down and become mushy when stir-fried.
Prep (Tomatoes)
- Combine the chopped tomatoes with olive oil, salt, white pepper, and grated garlic, then let sit for about 5 minutes to infuse. Toss gently with a spatula to avoid breaking the tomatoes.
Prep (Eggs)
- Add salt, sugar, white pepper, and water to the eggs, and whisk well until the egg whites are fully broken down. Adding water prevents them from getting too firm, ensuring a fluffy texture.
Heat Control
- Heat sesame oil in the pan over high heat until a little white smoke appears before pouring in the eggs.
Heat Control
- Remove the eggs while they are still very soft and runny. Be careful not to overcook them, or they will turn into dry scrambled eggs.
Finishing
- Pour the tomatoes into the pan along with any juices left in the bowl. This flavorful juice will soak into the eggs, deepening the overall flavor.
Finishing
- Stir-fry the tomatoes for 30 to 40 seconds, return the soft-scrambled eggs to the pan, and toss quickly for about 15 seconds. It is crucial not to overcook them.
Finishing
- If the tomatoes release too much moisture and the dish is watery, thicken it with a potato starch slurry to make it easier to eat.

Ingredients for "Fluffy Tomato and Egg Stir-Fry"

12 items

* Tap ingredient names to find on Amazon

2tomatoes (preferably fully ripe)
4eggs
2pinches of salt (for seasoning tomatoes, approx. 2g)
Apinch of white pepper (for seasoning tomatoes)
2tsp olive oil (approx. 10ml)
1tsp grated garlic (approx. 5g)
2pinches of sugar (if tomatoes are not sweet)
2pinches of salt (for seasoning eggs, approx. 2g)
2pinches of sugar (for seasoning eggs, approx. 2g)
Apinch of white pepper (for seasoning eggs)
1tbsp water (for seasoning eggs, approx. 15ml)
2to 3 tbsp sesame oil (for stir-frying)

How to Make "Fluffy Tomato and Egg Stir-Fry"

1
Cut the tomatoes in half, remove the stems, cut vertically into quarters, and then chop into bite-sized chunks (8 pieces per tomato).
2
Place the chopped tomatoes in a bowl. Add 2 tsp of olive oil, 2 pinches of salt, a pinch of white pepper, and 1 tsp of grated garlic, then gently toss everything together with a spatula. If the tomatoes are not sweet, add 2 pinches of sugar. Let sit for about 5 minutes to allow the flavors to infuse.
3
Crack 4 eggs into another bowl and add 2 pinches of salt, 2 pinches of sugar, a pinch of white pepper, and 1 tbsp of water.
4
Whisk well with chopsticks until the egg whites are fully broken down and the mixture is uniform.
5
Heat 2 tbsp of sesame oil in a frying pan over high heat until it is thoroughly hot and a little white smoke starts to rise.
6
Pour in the beaten eggs all at once and let them sit for about 10 seconds to lightly set the bottom. Then, using a spatula, gently fold the eggs from the edges of the pan toward the center in large motions.
7
While the eggs are still soft, runny, and half-cooked, quickly transfer them from the pan onto a tray or plate.
8
Wipe the frying pan clean, add 1 tbsp of sesame oil, and heat it up.
9
Add the seasoned tomatoes to the pan along with any juices left in the bowl, and stir-fry quickly for 30 to 40 seconds.
10
Return the soft-scrambled eggs to the pan. Toss the pan to combine the tomatoes and eggs for about 15 seconds, being careful not to overmix with the spatula.
11
Once everything is well combined, transfer to a plate and serve. If there is too much liquid, thicken it slightly with a potato starch slurry (potato starch dissolved in water).

Detailed Commentary on "Fluffy Tomato and Egg Stir-Fry"

* Content organized by topics from the video.

An Exquisite 2-Ingredient Chinese Stir-Fry

Today, we are introducing a classic Chinese home-style dish: Fluffy Tomato and Egg Stir-Fry, made with just two main ingredients. Despite its simplicity, you will be amazed by its deep, rich flavor from the very first bite. It is incredibly easy to make, making it perfect for busy weeknight dinners or when you need an extra side dish. With everyday ingredients from your fridge, you can recreate an authentic, restaurant-quality taste. The combination of fluffy eggs and juicy, sweet-and-sour tomatoes is a match made in heaven—perfect as a side dish for rice or as a snack with drinks. We will guide you through the professional tips and techniques step-by-step so that even beginners can succeed without fail. Be sure to watch until the end and try making it at home!

Tomato Prep and the Appeal of Ripe Tomatoes

Let's start by prepping the tomatoes, one of our star ingredients. We will be using two tomatoes today. First, cut them in half and cleanly remove the stems. Then, cut them vertically into quarters and chop them into bite-sized chunks. The key here is to cut them into relatively large, rustic pieces. If you cut them too small, they will lose their shape and become mushy when stir-fried, so keeping them chunky is best. Additionally, using fully ripe tomatoes will yield the most delicious results. If you have tomatoes in your fridge that have gone a bit soft, using them in this dish—where heating enhances their umami—is highly recommended over eating them in a salad. This simple recipe is sure to become a new favorite in your tomato repertoire.

The Perfect Seasoning to Draw Out Umami

Once chopped, transfer the tomatoes to a bowl to season them. Here is a professional secret: if your tomatoes aren't fully ripe, try adding about two pinches of sugar. This tempers the acidity and significantly boosts the umami. Since we are using fully ripe tomatoes today, we won't add sugar, but feel free to adjust based on your tomatoes. Next, add 2 tsp (approx. 10ml) of olive oil, a pinch of salt (approx. 1.5g), a pinch of white pepper, and 1 tsp (approx. 5g) of grated garlic to the bowl. Tubed garlic works perfectly fine as a quick substitute. Once the seasonings are in, gently toss everything with a spatula so the tomatoes don't break apart. Let them sit for about 5 minutes to allow the flavors to thoroughly infuse.

Prepping Eggs for a Fluffy, Tender Texture

Next, let's prepare the other star ingredient: the eggs. We are generously using four eggs. Using a large amount of eggs is the ultimate secret to achieving that signature fluffy and tender texture. Crack them into a bowl and season them well. Add 2 pinches of salt (approx. 2g), 2 pinches of sugar (approx. 2g), 3 to 4 shakes of white pepper, and 1 tbsp of water (approx. 15ml). Adding a splash of water prevents the eggs from becoming too firm when cooked, resulting in a much fluffier texture. Once the seasonings are added, whisk thoroughly with chopsticks until the egg whites are completely broken down. Ensuring the whites and yolks are uniformly blended prevents uneven cooking, giving you a beautiful yellow color and an exquisitely smooth, fluffy texture.

Perfecting the Soft-Scrambled Egg Technique

Now, let's move on to the cooking process. Heat 2 tbsp (approx. 30ml) of sesame oil in a frying pan over high heat. The key is to heat it thoroughly until a little white smoke starts to rise. Once hot, pour in all the beaten eggs at once. Do not touch them immediately; let them sit for about 10 seconds to slightly set the bottom. Then, using a spatula instead of chopsticks, gently fold the eggs from the edges of the pan toward the center in large motions. Controlling the heat for the eggs is the most crucial part of this dish. Since residual heat will continue to cook them, quickly transfer them from the pan onto a tray while they are still very soft and runny. Be careful not to overcook them here, or they will turn into ordinary dry scrambled eggs.

Combining the Tomato Juices and Eggs

After removing the eggs, wipe the pan clean, add another 1 tbsp (approx. 15ml) of sesame oil, and heat it up. Once hot, add the seasoned tomatoes along with all the juices left in the bowl. Adding the juices allows the delicious umami of the tomatoes to soak into the eggs, making the final dish incredibly flavorful. Watch out for oil splatters as you quickly stir-fry the tomatoes for 30 to 40 seconds just until they are warmed through. Next, return the soft-scrambled eggs to the pan. From here, it's a race against time. Gently toss the pan to combine the tomatoes and eggs for about 15 seconds, taking care not to overmix with the spatula. Once everything is well incorporated, it is ready to serve. If the tomatoes release too much moisture and the dish seems watery, you can thicken it slightly with a potato starch slurry for a wonderful finish.

About プロが教える家庭料理　papa′s cooking

TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール