To me, the perfect tomato egg has curds that are just set, not runny (we’re not doing a Western- style scramble now, are we?), and certainly not a leaky or watery mess! The ratio of tomato to eggs is also key here. Like in any rewarding relationship, they are partners of equal standing, neither one outshining or overpowering the other — we don’t want a tomato salad coddled with a little egg here.
Recipe Excerpt is taken from my Second Cookbook, Around the Dining Table - An Asian-Inspired Modern Feast.
1/4 tsp salt
A dash of white pepper
1/2 tsp cornstarch dissolved in 1 tsp water
1 tsp Shaoxing wine
1 Tbsp canola oil or corn oil
Spring onions for garnishing, chopped
1/4 white onion, peeled
60 g ketchup
1 tsp cornstarch, dissolved in 1 Tbsp water
4 tsp water
1/2 tsp white sugar
1/2 tsp light soy sauce
1 Tbsp canola oil or corn oil A pinch of salt