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Chinese Stir-Fried Eggs with Tomatoes
This recipe comes together quickly, so have all ingredients assembled and prepared before you start cooking. The eggs should be light golden brown on the bottom. Use a wand-style grater for the ginger and garlic. We liked the eggs with thinly sliced scallions, toasted sesame seeds and a drizzle of chili oil. To make it a quick dinner, serve over white rice.
plum tomatoes (about 12 ounces), halved, cored and seeded
tablespoons unseasoned rice vinegar, divided
01Cut each tomato half into thirds. In a medium bowl, toss the tomatoes with 1 tablespoon of the vinegar and ½ teaspoon white pepper. In a small bowl, combine the remaining 3 tablespoons vinegar, the water, ketchup, ginger, garlic, pepper flakes, sesame oil, 2 teaspoons of the soy sauce and ½ teaspoon white pepper. Set aside. In a second medium bowl, whisk the eggs, remaining 1 teaspoon soy sauce and ½ teaspoon white pepper.
Pardon the interruption
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Hi Jarrod -
We're not seeing the overlap. Can you be more specific? In Step 2, it instructs you to drain the tomatoes and heat 2 tablespoons of oil in the skillet. In Step 3, you add the eggs to the pan and cook for 45-60 seconds and then remove to a plate. We'd love to fix this so let us know where you're seeing the duplication!
The Milk Street Team
To the editors: please note that instruction 2 and 3 overlap in that instruction 3 is also included within instruction 2. Readers will assuredly understand it is a duplication, but it is initially distracting.