Collegetown Eggs

1. 1

   Cut the tomato into wedges.

2. 2

   In a small bowl, gently toss the wedges with the sesame oil and a sprinkling of salt and pepper.

3. 3

   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.

4. 4

   Beat until foamy.

5. 5

   In a small skillet on medium-high heat, warm the oil.

6. 6

   Pour in the egg mixture and turn the heat down to medium.

7. 7

   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.

8. 8

   After about a minute, flip the eggs to cook the other side.

9. 9

   As soon as the eggs are fully set, remove from the heat.

10. 10

    Divide the eggs between two plates and top with the tomatoes.

11. 11

    For a heartier meal, serve with rice or toast and Pan-Asian Slaw (page 212).

* Per serving · 4 servings · Values may vary.

No additional tips available.