This dish is great served with rice. If you want a lot of sauce to soak up in the rice, leave the seeds on your tomatoes. If you want a dish that is not as watery, then you should deseed your tomatoes before cooking. Some recipes also add ketchup to boost the tomato-y flavour – if you do that then I recommend you reduce the amount of sugar you add to the dish.
And why use white pepper instead of black? White peppercorns are fully matured peppercorns, while black peppercorns are green peppercorns that are dried until they become black. White pepper is usually used in Chinese and other Asian cooking. It has a slightly different flavour (more sharp) and cannot be seen once incorporated into food. You don’t usually see black flecks in Chinese food… unless the food is burnt. 😉 Use white pepper sparingly when adding it to food as it can be as hot as black pepper, although some people argue that it is milder or hotter than the black.
Chinese style scrambled eggs and tomato
Makes one shared entrée or 5-6 individual servings.
2 medium tomatoes or 3-4 “on the vine” tomatoes, roughly chopped
4-6 eggs (if you want you can use egg whites only, but I would recommend keeping at least one or two yolks for the flavour)
canola or sunflower oil
1 tsp sugar
salt to taste
white pepper to taste
Whisk your eggs and fry them in a non-stick pan or wok with the oil. Scramble your eggs until they are about 1/2 to 3/4 of the way cooked. Remove the eggs and place them on a plate to the side.
In your pan add all the chopped tomatoes to the pan, and stir-fry until soft.
Add all of the sugar, and salt and pepper to taste.
Add the eggs back into the pan and gently stir until the eggs and tomatoes are incorporated. The eggs should be in large chunks still. Cook for another minute or so until the eggs are done.