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Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Heat wok with peanut oil until hot enough to fry, about 2-3 minutes; slide the eggs into the oil (eggs should be fried around the edges, and puff up slight) and swirl the eggs to separate and semi-cook it, about 10 seconds; remove from oil and set aside. Reserve about 1 tbsp of oil in wok, and stir-fry in the ginger until fragrant, about 30 seconds; add the riped tomato pieces and sugar, cook until the juice from the tomato and sugar start to come together, about 1 minute. If there isn't much juice: turn down the fire a bit, and/or add 2 tbsp of tomato sauce, or even stock/water. Ease the eggs in, and gently stir-fry until mixed well, but not over cooked it; sprinkle in sea salt and green onion. Adjust sugar+salt as needed. Serve with rice separately, or mix in cooked chinese noodles as a noodle dish.