Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 3
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Eggs
Tomatoes
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; food thermometer; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Scramble · About 3 min
- Beat eggs with salt from 4 eggs, ¼ tsp salt, 15 ml neutral oil. Heat its oil and scramble until softly set; remove.
Check: Look for this result: softly set; remove.
Sauce · About 5 min
- Heat oil from 500 g tomatoes, wedged, 10 ml neutral oil, 10 g sugar, ¼ tsp salt, 30 ml water; cook tomatoes with sugar, salt and water for 5 minutes.
Finish · About 2 min
- Fold eggs back in with 20 g spring onions, sliced. Cook 2 minutes until eggs reach 71°C / 160°F.
Check: Look for this result: eggs reach 71°C / 160°F.
Tips
- Keep tomato pieces partly intact instead of reducing them to paste.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use cherry tomatoes cut in half.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Tomato and Egg Stir-fry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Tomato and Egg Stir-fry?
Keep tomato pieces partly intact instead of reducing them to paste.
What can I substitute in Tomato and Egg Stir-fry?
Use cherry tomatoes cut in half.
Can I prepare Tomato and Egg Stir-fry ahead?
Prepare the measured ingredients for Tomato and Egg Stir-fry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
