Scrambled eggs with tomatoesPosted: August 7, 2013
This is supposed to be Northern China style scrambled eggs. Even though
mobile calorie intake units friends were happy to eat it away, I cannot help but feel I didn’t make justice to the original Bill Granger’s recipe. I still blame the wok (or lack of it thereof) for a somehow odd texture. Mind you, this is far to be a total cooking failure. As heard over and over again – it all comes down to flavour… And indeed it was delicious. It is the satisfying, filling and healthy breakfast everyone is sort of expecting in a festive days. Or any other day, for that matter…
- 6 large eggs
- 1 teaspoon Szechuan pepper ground with a mortar and pestle together with one teaspoon of salt
- salt and black pepper to taste
- 2 tablespoons light flavoured oil
- 6 spring onions, finely chopped
- 1 small garlic clove, crushed
- 3 medium tomatoes, cut into chunks
- 1 teaspoon sugar
Start to making the Szechuan salt, by crushing the the peppers with a mortar and pestle together with a teaspoon of salt.
Whisk the eggs with a pinch of sea salt and freshly ground black pepper until smooth.
Heat 1 tablespoon of oil in a non-stick wok over medium-high heat. Add the egg mixture and swirl the pan on the heat for 30 seconds, or until browned around the edges, but still liquid in the center. Transfer to a large bowl.
Heat the remaining oil in the wok. Add the spring onion and the garlic. Stir fry for 30 seconds or until softened. Add the tomatoes and the sugar and cook, stirring occasionally, unit softened but still whole. Return the eggs to the wok and fold gently until set. Remove from the heat and leave to rest for a few seconds.
Sprinkle with the Szechuan salt. Serve with white boiled rice and green leafy vegetables.