Zhong-Xi Eggs

Zhong-Xi Eggs

This is one of those recipes I was absurdly excited to make. The ones that make me happiest are usually like this — when I look at them I can’t figure out if they’re going to be amazing or absolutely, inedibly vile. Obviously, if I am reporting this on the blog, it was delicious! The roommate liked it too, and he’s usually not a big omelet eater; he thought the flavor combination was interesting and tasty.

The recipe as written serves one; I think next time I’ll sprinkle a few green onions on it, too, for more allium deliciousness. It can be repeated as many times as you like. The sauce would be easy to scale up, but an omelet is an omelet!

Zhong-Xi Eggs, barely adapted from Expat Cucina

2 eggs, beaten
2 pinches salt
1/2 Tbsp. butter
1 Tbsp. canola oil
1 clove garlic, grated
1 tsp. ginger, grated
1 tsp. brown sugar
4-6 cherry or grape tomatoes, halved
1 tsp. soy sauce
1 tsp. rice vinegar
1 tsp. sesame oil

Heat the butter in a nonstick skillet over medium heat. Once it’s foamed out, add the eggs and let them cook for a minute. Once the edges have solidified, push them into the center and let the new egg cook. When the center is almost set, slide them onto a plate, folding as you go.

Add the oil to the pan (no need to wash it) and turn the heat up to medium-high. Add the ginger and garlic and stir them around until they’re fragrant, 45 seconds or so. Add the sugar and stir it for about 30, then plop the tomatoes in (a mix of colors is nice). Let them cook for 2ish minutes, until they’ve given up their juices and are softening. Add the soy sauce, rice vinegar and sesame oil and stir long enough to dissolve the sugar, then pour over the eggs.

Sprinkle with a few scallions if you got ’em!

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~ by iliadawry on 28 June 2013.

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