30/11/2013

  • Egg & Tomato with Cilantro Butter - 3rd Recipe from Wuhan, Hubei, China

     

    IMG_4697

     

    1/2 T corn oil

    1/3 cup chopped red onion (chopped up the whole onion and put the rest in a plastic container in fridge to use later)

    pinch of white pepper (McCormick)

    1 T chicken essence (Knorr) (1 tsp. would be enough of N. American chicken bouillon powder)

    1 large tomato diced

    2 eggs, scrambled in bowl with 2 tsp water

    1 tsp butter

    3 T fresh cilantro

    Fry up the onion in oil until translucent, or better yet, browned around the edges, over med/high heat. Add pepper stir, then chicken essence stir again. Fry up the tomato a bit before adding the scrambled eggs w/water. When eggs are set make a well in the middle of the pan add butter, melt then put in cilantro cover for a minute then open when cilantro is wilted and stir all together.

    I added the cilantro later because I forgot... so I fried it in the butter and put it on top of the tomato egg mix it was okay but I think it would be better added earlier. Also adding a 1/2 c. of chopped fresh mushrooms of any variety while frying the onions is a nice option. 

    Serve over hot rice.

    Serves two.