本地雞蛋

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Local Eggs

Tomato Scrambled Eggs + Silky Steamed Egg Custard

Local eggs feature rich umami flavor, plump creamy yolks, elastic smooth texture, and no fishy odor—essential everyday ingredients loved by all ages. Today we bring two classic preparations: Tomato Scrambled Eggs and Silky Steamed Egg Custard. Simple, time-saving, no complex ingredients, yet achieving restaurant-quality results.

Ingredients (Serves 4)
Base:
Local eggs: 8 pieces
Salt: to taste
Cooking oil: 3 tablespoons

For Tomato Scrambled Eggs:
Tomatoes: 4 (~500g; ripe, bright red local tomatoes)
White sugar: ½ teaspoon
Light soy sauce: 1 teaspoon
Chopped spring onion: optional

For Silky Steamed Egg Custard:
Water: 240ml (egg:water ratio 1:1.5)
Light soy sauce: 2 teaspoons
Cooking oil: 1 teaspoon
Chopped spring onion: for garnish
Warm water: for steaming

Method
Step 1: Preparing Eggs
1. Wash eggs with salt water, scrub shells gently, rinse and drain.
2. For scrambled eggs: Beat 4 eggs with pinch of salt until small bubbles form (do not over-beat).
3. For steamed custard: Reserve 4 eggs in separate bowl.

Step 2: Tomato Scrambled Eggs
1. Prep Tomatoes: Wash, remove tops, cut into small pieces (no need to peel).
2. Fry Eggs: Heat 2 tbsp oil to medium heat; pour in eggs, gently push to form soft curds; remove when golden and tender.
3. Stir-fry Tomatoes: In same pan, stir-fry tomatoes over high heat 1 min until juicy; add sugar, salt, soy sauce.
4. Combine: Return eggs to pan, toss 30 seconds to coat with tomato sauce; garnish with spring onion.

Step 3: Silky Steamed Egg Custard
1. Beat Eggs: Beat 4 eggs with pinch of salt until smooth, no granules.
2. Add Water: Slowly add 240ml room-temperature water while stirring; strain through fine sieve.
3. Prep for Steaming: Cover bowl with plastic wrap to prevent water droplets.
4. Steam: Steam over medium-low heat 8-10 minutes; test with toothpick (no liquid = done). Drizzle with soy sauce, oil, and spring onion before serving.

Chef's Tips
1. General: Salt water cleans eggs; avoid over-beating; use medium-low heat for both methods.
2. Scrambled Eggs: Use ripe tomatoes for natural juice; fry eggs gently for tenderness; sugar just balances acidity.
3. Steamed Custard: Strict 1:1.5 egg-water ratio; always strain and cover; adjust time for bowl size.