Tomato Eggs

Tomato Eggs Recipe

Ingredients:
30g minced pork
4 large eggs
8 oz. fresh tomato (cut into thin wedges)
1 teaspoon shaoxing wine (optional)
1/2 teaspoon salt
3 dashes white pepper powder
1 teaspoon sugar
2 tablespoons water
1/4 teaspoon sesame oil
3 tablespoons cooking oil
1 red chilli (optional)
Some chopped scallions

Method:
Break the eggs into a bowl and use chopsticks to beat the eggs until they break thoroughly. Add salt, sesame oil, shaoxing wine, white pepper powder, and lightly beat to blend well. Set aside.
Heat up a wok with 2 tablespoons cooking oil. Add the minced pork & fry for until no longer pink & then add the egg mixture into the wok, and use your spatula to spread the eggs. Keep stirring until the eggs form lumps. Gently break the lumps into smaller pieces. As soon as the eggs are cooked, dish out and set aside.
Clean the wok and heat it up again with 1 tablespoon cooking oil. Drop the tomato wedges into the wok and do a few quick stirs. Add sugar and water into the tomatoes. Cover it with the lid and let it cook for about 30 seconds. Transfer the eggs and chopped scallions into the tomatoes, stir-fry for 30 seconds or so, dish out and serve immediately.

Cook’s Note:
If you like your eggs extra flavorful, add 1/4 teaspoon oyster sauce when you season the eggs.

Steam Egg Custard with Prawns & Scallions

Ingredients

    - 150g minced pork

    -  8 shrimps (deveined)

    - 1/2 tsp vegetable/olive oil

    - 1 carrot (but you’ll be only using some of it)

 A) For the egg custard mixture

    - 2 eggs

    - 3/4 cup water or stock

    - 1/2 tsp Chinese cooking wine

    - 1/4 to 1/2 tsp light soy sauce (seasoning the egg mixture, use less soy sauce if using stock)

B) Marinade for the minced pork

    - 1/2 tsp soy sauce

    - 1/2 tsp sesame oil

    - 1/2 tsp Chinese cooking wine

    - a bit of Chinese white pepper

    - 1/2 stalk spring onions, finely chopped (use the green upper part)

Directions

1) Using a vegetable peeler, shave some carrot slices, then stack the slices vertically, cut them to thin strips and then chop to smaller pieces to get finely chopped carrots.

2) Preparing the egg custard mixture:

Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action. ii) Add the rest of the ingredients from (A) to the eggs mixture. Strain the mixture through a fine sieve.

3) Preparing the minced pork

i) Combine marinade (B) with minced pork and mix well. Leave for at least 10 minutes.

ii) Heat wok with a bit of oil, then stir fry the minced pork till they are no longer pink, breaking them to smaller bits using your spatula. Do not overcook.

iii) Arrange the stir-fried minced pork in a thin layer on a shallow dish. Then pour the stained egg mixture over gently. Top with some chopped carrots prepared in step 1. If you see any bubbles, “flatten” the surface gently with the back of a spoon.

4) Cover the dish with transparent food wrap or aluminum foil.

5) Steam the egg custard over high heat for about 15 mins. To test if the egg mixture is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. Serve with warm rice.