Stir-Fried Tomato and Scrambled Eggs

Prepare an ice bath by combining Ice (as needed) and water in a medium bowl, and set aside.

Place a medium pot of water over high heat and bring to a boil.

Cut a cross on the tip of your Tomatoes (4), blanch them by cooking for 30 seconds in the pot with boiling water.

Transfer the tomatoes into a bowl of ice water immediately. Remove the skin and discard.

Cut the stem out of your tomatoes, cut into wedges, then set aside.

In a medium mixing bowl, whisk the Eggland's Best Classic Eggs (4) with the Water (2 Tbsp) until well combined.

In a wok or a large non-stick skillet, heat up the Canola Oil (4 Tbsp) over high heat, until smoke appears. Add in the egg mixture. Use a pair of chopsticks to scramble the eggs. When they are still undercooked and have a creamy texture, remove from the pan (they will finish cooking with the tomatoes).

In the same wok or skillet, add in tomatoes and Ketchup (3 Tbsp) stir-fry for about 2 minutes, until tomato juice comes out and a sauce starts to form. If your tomatoes are very dry and no juice is coming out, you can add a splash of water.

Season the tomatoes with Granulated Sugar (1 tsp), Light Soy Sauce (1 tsp), and Salt (to taste).

Add the eggs back in. Continue stir-frying for 1 minute, transfer them onto a serving plate.

Garnish your Stir-Fried Tomato and Scrambled Eggs with Scallions (to taste) and serve.