Chinese Scrambled Eggs with Tomatoes

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

4 egg (s)
3 tablespoon soy sauce, dark
1 tablespoon, leveled ginger powder
4 tomato (s)
1 spring onion (s)
1 tablespoon wild garlic, dried (or garlic as an alternative)
1 tablespoon oil, neutral (e.g. sunflower oil)
1 dash olive oil

Instructions

Whisk the eggs with the ginger in a small bowl. Add the soy sauce and stir again. This seasoning can be varied depending on your taste, I personally prefer a lot of soy sauce and a little ginger.
Cut the tomatoes and spring onions into pieces as desired
to cut. Heat the pan and add the neutral oil. Add the wild garlic and spring onions to the oil in the pan and distribute them. Sweat for about a minute over medium heat. Pour in the egg mixture and heat for about a minute. Mix everything with chopsticks or spatula.
Move the half-finished scrambled eggs aside in the pan to make room for the tomatoes. Pour in the olive oil and let the tomatoes sizzle in it for about 30 seconds. Finally, mix everything together and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.