Eggs and Tomatoes | Clipmarks


	Eggs and Tomatoes

jlshen

7-22-2008 5:17 PM

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/7a922f8f-34be-4e23-ac96-fd4bd73929f0/2768544D-B8C8-457A-8522-361E755C6EE1/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://carmencooks.wordpress.com/2008/07/16/chinese-eggs-with-tomato/" href="http://carmencooks.wordpress.com/2008/07/16/chinese-eggs-with-tomato/" style="font-size: 11px;">carmencooks.wordpress.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://carmencooks.wordpress.com/2008/07/16/chinese-eggs-with-tomato/"><P><STRONG><SPAN>Chinese Eggs w/ Tomato</SPAN></STRONG></p> <P>serves 2 as part of a multi-course meal or 1 as an entree with rice</p> <UL>
<li style="margin-left:16px;padding-left: 0px;">3 large eggs, beaten</LI>
<li style="margin-left:16px;padding-left: 0px;">1 medium tomato, sliced and with seeds removed</LI>
<li style="margin-left:16px;padding-left: 0px;">1 tsp canola oil</LI>
<li style="margin-left:16px;padding-left: 0px;">1/4 tsp salt, or to taste</LI>
<li style="margin-left:16px;padding-left: 0px;">1 tsp sugar</LI>
</UL>
<OL>
<li style="margin-left:16px;padding-left: 0px;">In a non-stick pan or wok over medium heat, cook the eggs gently. You’re pretty much making scrambled eggs here, but you want the eggs to still be in pretty large chunks. I usually let the eggs set for 20 or 30 seconds before I run a silicone spatula through them.</LI>
<li style="margin-left:16px;padding-left: 0px;">When the eggs are just about done, remove them from the pan and add the canola oil. When the oil is hot (it won’t take long since the pan has already been heated), add the tomatoes and stir-fry until they are soft and have released their juices, about 2-3 minutes. Add the salt and sugar.</LI>
<li style="margin-left:16px;padding-left: 0px;">Return the eggs to the pan and stir to incorporate with the tomato sauce.</LI></OL></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://carmencooks.wordpress.com/2008/07/16/chinese-eggs-with-tomato/"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/carmencooks.wordpress.com/img/CF041AB2-E00F-4DBE-AB1F-C819F6D46C19" alt="" /></div></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/2768544D-B8C8-457A-8522-361E755C6EE1/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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