Collegetown Eggs Recipes

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COLLEGETOWN EGGS

One of our favorite home-style dishes at Hong Kong Restaurant in Ithaca's Collegetown, this is the Chinese version of scrambled eggs and ketchup!

Yield serves 2

Number Of Ingredients 7



Collegetown Eggs image

Steps:

  • Cut the tomato into wedges. In a small bowl, gently toss the wedges with the sesame oil and a sprinkling of salt and pepper. Chop the scallions and place them in a separate bowl with the eggs, sugar, a teaspoon of water, and a dash of salt and pepper. Beat until foamy.
  • In a small skillet on medium-high heat, warm the oil. Pour in the egg mixture and turn the heat down to medium. In about a minute, when the eggs have begun to set, with a spatula, gently push the eggs from the outside of the pan toward the center. After about a minute, flip the eggs to cook the other side. As soon as the eggs are fully set, remove from the heat.
  • Divide the eggs between two plates and top with the tomatoes.
  • For a heartier meal, serve with rice or toast and Pan-Asian Slaw (page 212).

1 tomato
1/8 teaspoon dark sesame oil
Salt and pepper
2 scallions
3 eggs
1/4 teaspoon sugar
2 teaspoons vegetable oil

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