CookEat Recipe
Scrambled Eggs with Tomatoes
No. 193 scrambled eggs combined with a seasoned tomato sauté.
Method
Steps
Step 1
Peel and small-dice two tomatoes. Cook in tablespoon melted butter with two saltspoons salt, one saltspoon white pepper and two saltspoons sugar for the printed five minutes.
Step 2
No. 193 component: Break eight eggs into a bowl. Add half a teaspoon salt, two source saltspoons white pepper and approximately 60 mL cold milk. Beat briskly for the source's one minute.
Step 3
No. 193 component: Heat approximately 14 g butter thoroughly in a clean small saucepan. Pour in the eggs and stir gently with a wooden spoon over brisk heat for the source's six-minute guide, continuing as needed until the eggs reach 74°C throughout.
Step 4
Keep the finished No. 193 eggs in the cooking pan. Add the cooked tomatoes and their juices, stir together for the printed one minute, verify eggs remain at 74°C throughout, then transfer to a hot dish and serve.
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