Tea eggs
Cook the eggs first, then crack the shells and simmer them in spiced tea.
YOUR NEXT HOME-COOKED FAVORITE
Tomato and egg soup
Soften tomato, add water and drizzle in beaten egg until set, seasoning lightly after cooking.
~15 minestimated time1servings5clear steps
Let’s make it.
Follow the food, not just the clock.- 01
Prepare tomato and egg
Wash and cut tomato. Combine scallion, ginger and garlic to the listed total in your preferred balance, then mince. Beat egg in a separate bowl and wash hands and utensils after raw egg.
Look forTomato is cut, aromatics minced and egg evenly beaten.
Preparation ↗ - 02
Cook aromatics
Warm oil over medium-low heat without waiting for smoke. Add aromatics and stir with a 30 sec check; add tomato once fragrant and unburnt.
Look forAromatics are fragrant without blackening.
Heat control ↗ - 03
Soften tomato and add water
Stir-fry tomato with a 1 min check. Once soft and juicy, carefully add water around the edge until a little above the tomato with boiling headroom, then bring to a boil.
Look forTomato releases juice and soup reaches a boil.
Stir-frying & sautéing ↗ - 04
Drizzle in and cook egg
At a gentle boil, drizzle in beaten egg and start a 30 sec check after all is added, gently separating ribbons. Continue until fully set and the egg soup reaches at least 71°C in the center; do not stop solely at the alarm.
Look forEgg ribbons are fully set and soup reaches 71°C in the center.
Boiling ↗ - 05
Finish and serve
After verifying the egg is cooked, season lightly with salt, add sesame oil, stir and serve.
Look forSoft tomato chunks and set egg ribbons in hot soup with a little sesame oil.
Preparation ↗
Recipe sources & image information
Adapted from HowToCook / 西红柿鸡蛋汤 · HowToCook contributors / Anduin2017/HowToCook · Unlicense
Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.
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