Mar 3, 2018

Leftover Makeover - Soft Scrambled Eggs with Onion and Tomato

The best thing about shopping at a traditional market or farmers' market is that I can pick just the right amount of ingredients, instead of being forced to buy in set quantities. But sometimes I'm left with no choice and had to choose that box of 3 tomatoes or a bundle of onions. So here's what I do to turn these "extra" ingredients into another flavorful dish for the family.

Soft scrambled eggs with onion and tomato -


  • 6 eggs
  • 1 medium tomato
  • 1 small onion
  • 1 small stalk scallion
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon water
  • Some salt
  • Some black pepper


Peel and thinly slice the onion. Chop the tomato into smaller pieces, there's no need to remove the pulps since this is going to be a soft and semi-runny scrambled eggs. Destem the scallion and finely chop the remaining section.

Beat the eggs with tiny pinch of salt and 1 tablespoon of pre-boiled room temperature water.

Drizzle some olive oil to the pan and turn to medium high heat. Add in onion slices along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear till the onion almost turn caramelized, took me about 10 minutes.

Add in Worcestershire sauce and tomato, cook till the liquid nearly dried up.

Pour in the egg mixture and soft scramble it. Lower the heat a little to prevent the eggs from overcooking too soon. Turn off the heat once the egg starts to coagulate, the residual heat will continue to cook the eggs. 

Plate and garnish with chopped scallion.

The key here is to slice the onion as thin as possible to shorten the cooking time. When biting into the scrambled eggs, the texture is much better and more "as a whole" with very thinly sliced onion.

Thanks to this recipe, I've also used up the entire leftover scallion in the kitchen too.

Other egg recipes:

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