Tomato steamed eggs, also known as tomato omelette, is a dish that is often made in a hurry or is a favorite dish for many children. Eating tomato steamed eggs with hot rice is very appetizing. This dish only consists of 2 simple ingredients: tomatoes, eggs, and seasoning with onions, fish sauce and salt. This inexpensive dish is preferred by many families, especially when they don’t know what to eat or haven’t had time to go to the market.
Many people encounter problems when making this dish, such as eggs being too soft or eggs being dry and separate from the tomatoes. To make the eggs soft and combine well with the tomatoes, please follow these steps:
How to cut tomatoes
To extract the maximum amount of juice from the tomatoes, when cutting/slicing the tomatoes, try to cut them into small pieces. When steamed with eggs, if the tomatoes are cut into large pieces, the dish will not be evenly combined.
Whisk the eggs
To make delicious tomato steamed eggs, you need to whisk the eggs evenly. Start by whisking slowly and then increase the speed. When whisking the eggs, the tip of the whisk should be submerged deep into the egg bowl. If the tip of the whisk is not submerged deep enough, the eggs may splash out. When the egg bowl has many bubbles, the yolk and egg white are evenly combined. Whisking eggs too quickly will result in uneven egg white and yolk, causing the eggs to be dry and hard.
Add more oil when making tomato omelette
You should heat up the oil in the pan, wait for it to heat up before adding the tomatoes, and then add the eggs. Use a spatula or chopsticks to stir quickly to absorb the fat and create a tender texture. In this dish, a little more oil should be used to make the eggs soft. Do not cook the eggs for too long, as they will become dry. Alternatively, you can coat the eggs with hot oil: when the pan is hot, add the eggs, stir quickly to prevent the eggs from drying out, then transfer the eggs to a plate. Then stir-fry the tomatoes until they are tender, and then add the coated eggs and stir well.
The ratio of eggs to tomatoes must be appropriate
If there are too many tomatoes, the dish will be watery and the taste will be sour. If there are too few tomatoes, the dish will be dry. The recommended ratio is 2 eggs to 2 tomatoes.
Turn off the heat and add salt before serving the tomato omelette
This is a secret technique for delicious tomato omelette. When cooking, do not season it beforehand. Wait for the tomatoes and eggs to be cooked and turn off the heat. Then add a little seasoning, fish sauce, stir well, sprinkle with spring onions and black pepper, and stir well. This allows the eggs to absorb the flavor and then transfer them to a plate.
Another note is that when making this dish, choose tomatoes with thick flesh, avoid watery tomatoes, and avoid overripe tomatoes that may taste sour.
