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Showing 1-6 of 6
on April 21, 2013
on October 18, 2012
Made this tonight...really easy and tasty. I will definitely make again. I had a few leftover peas from last night's dinner so I added these as well and tasted delicious :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 30, 2011
This is the Chinese style of Eggs with Tomatoes. I like to use the entire tomato. Some recipes call for no seeds. Instead of just sugar added (the recipe did not state an amount) I used 1/4 salt
and sugar combined along with rice vinegar. I also added a 2 pinch measurement of baking powder to the beaten eggs. Make sure you dissolve the baking powder fully, before adding the beaten eggs to the pan. (The baking powder makes the eggs light and fluffy. I serve with pork loin for a full meal.
on March 28, 2008
Not exactly the way I had imagined it to turn out - was a bit too watery/slimy. But that could've been due to me adding an extra tomato to the recipe. The cornstarch did help a bit though. But this is by no means a bad recipe, and would love to try make this again next time.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #333907
on July 16, 2006
on October 25, 2004
Lovely eggs! Worth the few minutes extra than regular scrambled eggs. Recipe instructions called for sugar, but no quantity was mentioned so I put in half a teaspoon. Otherwise, nice clear recipe. Good stuff.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (113 g)
Servings Per Recipe: 4
The following items or measurements are not included: