Tomato and Eggs is a very popular Chinese dish; it was one of my father's favorites. I decided to do my own spin on it for Abe this morning - who was in the mood for a quick breakfast while editing the Brother Orange movie.
As usual, we hit the Sunday's Farmer's Market, where I picked up fresh tomatoes, scallions, and free-range organic eggs. Look at those happy, yellow yolks!
The secret weapon - soy sauce - for that special umami flavor. Also, I use chopsticks to whisk the eggs, and stir them in the pan, too - this will produce smaller, more delicate curds - and won't damage the non-stick skillet!
Some recipes have you cook the scallions/tomatoes with the eggs; I left them separate for a fresher, more deconstructed take. Abe said they were "Amazing" and coming from him, that's a big deal. I think my pops would've liked them too.
Tomato, Soy Sauce, and Scrambled Eggs
1 Tablespoon Soy Sauce
1 Tablespoon Butter
1 Tomato, Sliced
1 Scallion (just the green parts), Sliced
Crack the eggs into a bowl. Add soy sauce, and whisk with a pair of chopsticks, until the yolk/whites are combined and the color is uniform, dark yellow.
Place butter in a small, non-stick skillet over medium low heat. Once melted, add the eggs and immediately start pushing them around (with the chopsticks) until they start leaving a trail in the pan.
When the eggs are no longer runny but still look a little wet, immediately remove from the heat and place on a dish. Garnish with scallions, and serve alongside the sliced tomatoes (sprinkled with salt/pepper to taste).