Cut tomatoes into 2 cm wedges and spring onion into thin diagonal slices. Beat eggs with 2 g salt; measure sugar and the remaining 1 g salt separately.

Ingredients

• 480 gEgg, whole, raw, fresh
• 800 gTomatoes, red, ripe, raw, year round average
• 90 gOnions, spring or scallions (includes tops and bulb), raw
• 32 gOil, peanut, salad or cooking
• 12 gSugars, granulated
• 3 gSalt, table

Method

1. Cut tomatoes into 2 cm wedges and spring onion into thin diagonal slices. Beat eggs with 2 g salt; measure sugar and the remaining 1 g salt separately.
2. Heat a wok to 190 °C, add 20 g peanut oil and move the eggs with a wide spatula for 90 seconds into large soft curds. Transfer eggs to a plate.
3. Add the remaining 12 g oil and the white spring onion to the wok. After 1 minute add tomatoes, sugar and 1 g salt and cook 4 minutes, until tomatoes release juice but wedges still hold their shape.
4. Return eggs, stir in green spring onion and heat for 60 seconds until eggs are glossy and reach 71 °C in the centre. All oil and tomato juices remain in the served dish.