Jill says, ‘This is a simple dish of Chinese ‘scrambled’ eggs that tastes fresh, clean and light. Serve with rice and Asian greens to max it up into a bigger meal.’
Fresh from the garden: tomatoes, coriander, eggs, chilli, spring onions
Recipe source: adapted from a recipe by Jill Dupleix
Serves: 6 as a snack or 24 tastes
Equipment:
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Ingredients:
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What to do:
- Cut the tomatoes in half, scoop out and discard the seeds and juice, then finely chop the flesh. Set aside.
- Wash and spin dry the coriander and pick out some juicy sprigs.
- Slice the chilli in half lengthways and remove the seeds out by scraping each half. Slice the flesh really thinly and then mix the sliced chilli and soy sauce into 4 small sauce bowls. Set aside.
- Wash and strip the first layer of skin from the spring onions and then thinly slice them. Crack 6 eggs each into both bowls, and then lightly beat each bowl. Add a teaspoon of sesame oil into each bowl, most of the spring onion, and some salt and pepper and combine.
- Heat the 2 woks over high heat until hot, then add the vegetable oil. Once the oil is hot, add each bowl of egg mixture into the woks and leave for 10 seconds, then use a wooden paddle or spatula to slowly draw the outside of the egg mixture into the centre, allowing the uncooked egg to cook. Cook for 2-3 minutes until the egg is almost set, then scatter with the tomato. Lightly toss once or twice to warm through. (It’s important not to allow the tomato to cook for too long, or it will make the eggs too watery.)
- Separate each wok mixture into 2 and then divide out between 4 serving plates. Scatter with the remaining spring onion and the coriander sprigs, then spoon over some chilli soy sauce and serve immediately.
Caution:
- Wash your hands thoroughly after coming in contact with chilli, as the capsaicin (the oil within the chilli) burns when it comes in contact with your eyes or sensitive skin.
Notes: Why do we discard the tomato seeds & juice in this recipe? Why do we scrape the seeds out of the chilli?
The Bondi Cook 