The nostalgic Chinese egg dish I made my own.
Let me just start this subsection by saying I loathe the tomatoes in most tomato eggs. They’re often soggy and leaky, with their clear juices oozing out onto the eggs, diluting the rich creaminess of the eggs. The solution? Cook them longer!
One more thing: This might be a personal preference, but it’s worth de-skinning your tomatoes, too, before cooking them. Just blanch them in hot water and shock them in an ice bath, and the skins should peel off easily. It makes for smoother, more uniform tomatoes that don’t leave bits of fiber stuck in between your teeth. In other words, a more pleasurable eating experience.
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