Name: Tomato and Egg Stir-Fry
Cuisine: 中華
Ingredients: 1 tomato; 2 eggs; 1 tbsp mayonnaise; 1 tbsp water; Oil (such as pure olive oil), generous amount; A pinch of salt

About "Tomato and Egg Stir-Fry"

Made with just 1 tomato and 2 eggs, this simple stir-fry is packed with rich flavor. Adding a mixture of mayonnaise and water to the eggs ensures a fluffy, moist texture. The key is cutting the tomato in half horizontally and then along its natural lines to prevent the juicy seeds from leaking out. Seasoned only with a pinch of salt and mayonnaise, this dish highlights the natural sweetness and acidity of the tomato. It is a nutritious dish that sits perfectly between a side and a main course.

Introduction to 食事処さくらの料理教室 →

Tips for Making "Tomato and Egg Stir-Fry"

Egg Prep
- Mix 1 tbsp of mayonnaise and 1 tbsp of water first to make a smooth "mayo-water" before adding the eggs. The oil in the mayonnaise coats the eggs, keeping them fluffy and preventing them from getting tough even if overcooked.
Tomato Prep
- Cutting tomatoes into standard wedges causes the seeds to leak out and make the dish soggy. Cut horizontally first, then slice along the radial lines visible on the cross-section to seal the juicy seeds inside.
Removing the Stem
- Insert the tip of a knife next to the stem and rotate the tomato itself rather than the knife to scoop it out safely and cleanly.
Heat (Egg)
- Heat the oil until very hot, so a drop of egg sizzles instantly. Pour the egg mixture in all at once over medium-low heat, scramble into a soft-cooked state, and remove immediately.
Post-Egg Prep
- Gently break the cooked eggs into bite-sized pieces before returning them to the pan. Breaking them later will cause them to crumble and look messy.
Heat (Tomato)
- Add tomatoes to well-heated oil and sear each side without moving them too much. Since tomatoes can be eaten raw, do not overcook; return the eggs as soon as the skins start to peel.
Seasoning
- The only seasoning is a pinch of salt (using three fingers). Treat oil as a key seasoning and use a generous amount for the best flavor.

Ingredients for "Tomato and Egg Stir-Fry"

6 items

* Tap ingredient names to find on Amazon

1tomato
2eggs
1tbsp mayonnaise
1tbsp water
Oil(such as pure olive oil), generous amount
Apinch of salt

How to Make "Tomato and Egg Stir-Fry"

1
Put 1 tbsp of mayonnaise in a bowl, and gradually add 1 tbsp of water while mixing to create a smooth, lump-free "mayo-water" mixture.
2
Crack 2 eggs into the bowl with the mayo-water and beat them thoroughly.
3
Remove the tomato stem by inserting the tip of a knife next to it and rotating the tomato itself to scoop it out.
4
Cut the tomato in half horizontally first, then cut along the radial white lines visible on the cross-section (to seal in the juicy seeds).
5
Heat a generous amount of oil in a pan until it is very hot (it should sizzle instantly when a small drop of egg mixture is added).
6
Pour in the egg mixture all at once over medium-low heat, quickly scramble with the oil to a soft-cooked state, lightly cook both sides, and immediately transfer to a bowl.
7
Gently break the cooked eggs into bite-sized pieces in advance.
8
Add a little more oil to the same pan, heat well over medium heat, and add the cut tomatoes.
9
Stir-fry without moving them too much to sear each side, and season with a pinch of salt.
10
Once the tomato skins start to peel back, return the scrambled eggs to the pan, toss everything together quickly, and serve.

Detailed Commentary on "Tomato and Egg Stir-Fry"

* Content organized by topics from the video.

Introduction and the Appeal of This Dish

At the beginning of the video, Sakura greets everyone energetically and introduces a simple stir-fry using seasonal tomatoes and eggs. Although the seasoning is minimal, this recipe yields an incredibly delicious result. The key highlight of this dish is the technique used to prevent the tomato juice from leaking out during cooking. Sakura says with a smile, "I hope you enjoy this video until the end," and begins cooking. We will walk you through the appeal of this simple yet professional tomato and egg stir-fry, starting with the careful prep work.

Egg Prep: The Secret of Mayo-Water

First, let's prepare the eggs. Put 1 tbsp of mayonnaise in a bowl and gradually add 1 tbsp of water while mixing to create a smooth, lump-free "mayo-water" mixture. Dissolving the mayonnaise in water first ensures it blends smoothly into the eggs without clumping. Crack 2 eggs into this mixture and beat well. The oil in the mayonnaise coats the egg proteins, keeping them moist and fluffy even after cooking. The added water also creates a juicy texture. The biggest benefit of using this mayo-water is that the eggs won't turn tough even if you overcook them slightly.

Tomato Prep: How to Prevent Sogginess

Next is preparing the main ingredient, 1 tomato. To remove the stem, insert the tip of a knife next to it and rotate the tomato itself rather than the knife. This is a safe and clean way to scoop it out. Now, here is the most important tip: if you cut the tomato vertically into standard wedges, the juicy seeds inside will leak out and make the stir-fry soggy. Instead, cut the tomato in half horizontally first. You will see radial white lines on the cross-section; cut along these lines. This seals the juicy seeds inside, preventing water from escaping during cooking and keeping the tomatoes juicy.

Frying Eggs: Quick and Fluffy in Hot Oil

Now, let's start cooking. Sakura describes this dish as "somewhere between a side dish and a main dish—a 1.5-tier dish." Heat the pan and add a generous amount of olive oil for the eggs. Sakura typically uses pure olive oil, which has a mild flavor. Make sure the oil is very hot; it should sizzle instantly when a drop of egg mixture is added. Over medium-low heat, pour in the egg mixture all at once and quickly scramble it with the oil. Cook until soft-cooked, flip lightly to cook both sides, and immediately transfer to a bowl. Gently break the eggs into bite-sized pieces beforehand. This prevents them from crumbling into tiny pieces when tossed with the tomatoes later.

Frying Tomatoes: Flavor with Minimal Seasoning

Add a little more olive oil to the same pan. Sakura says, "Oil is also a seasoning," so using a generous amount is the secret to deliciousness. Once the oil is well-heated over medium heat, add the cut tomatoes. Coating the tomatoes quickly with hot oil improves heat conduction, allowing them to cook faster. Sear them on each side without moving them too much. Season with a pinch of salt (the amount you can grab with your thumb, index, and middle fingers). The only seasonings are this salt and the mayonnaise in the eggs. Once the tomato skins start to peel back, return the eggs to the pan, toss quickly, and it's done. Since tomatoes can be eaten raw, it is important not to overcook them into a mushy state.

Tasting: Simple Seasoning Highlights the Tomato

Plate the finished tomato and egg stir-fry. Even on the plate, the tomatoes hold their shape beautifully without becoming soggy. Sakura picks up a bite of tomato and egg with her chopsticks, blows on it, and takes a bite. "Mmm! The tomato flavor is so rich! Delicious!" she praises. Because the seasoning is kept to a bare minimum, the natural sweetness and acidity of the tomato stand out intensely, tasting even richer than when eaten raw. Since they aren't overcooked, the tomatoes retain a nice texture that pairs perfectly with the fluffy eggs. It feels like eating a warm salad and is highly nutritious. At the end of the video, there is a charming blooper where she mixes up the words for "tomato" and "egg" and bursts into laughter, showing Sakura's warm personality.

About 食事処さくらの料理教室

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