
Tea eggs
Cook the eggs first, then crack the shells and simmer them in spiced tea.
Set scrambled eggs aside, soften zucchini and then combine them.

Wash and cut zucchini into evenly thin slices. If using tomato, wash and dice it. Beat the eggs in a bowl and wash hands after handling the shells.
Zucchini slices are even and the beaten egg has no large white streaks.
Knife work ↗Heat half the oil over medium, add the eggs and push into curds with a spatula. Cook until fully set with no liquid egg and transfer to a clean bowl.
The egg forms soft curds without liquid raw egg.
Stir-frying & sautéing ↗Add the remaining oil. If using tomato, soften it first, then add zucchini and salt. Toss, reduce heat and set a 4 min check, stirring occasionally and continuing if slices remain firm.
Zucchini edges are translucent and the slices are soft with a little released juice.
Simmering ↗Return the eggs and gently toss over medium until evenly hot. The center of the egg-and-vegetable mixture should reach 71°C; a very brief finishing toss is not a doneness test.
Golden egg curds and softened zucchini are evenly combined and retain their shapes.
Stir-frying & sautéing ↗Turn off the heat and plate promptly. Tomato, if used, adds a little reddish juice; avoid prolonged cooking that dries the eggs.
Zucchini and egg curds are evenly distributed, with softened tomato if included.
Preparation ↗Adapted from HowToCook / 西葫芦炒鸡蛋 · 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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