Step 1: Preparing the Ingredients. Score a cross on the top ...

Step 1: Preparing the Ingredients. Score a cross on the top of the tomatoes, blanch them in boiling water for 10 seconds, then peel and cut them into small pieces. This ensures the cooked tomatoes are smoother and prevents tough skins from affecting the texture. Crack the eggs into a bowl, add a pinch of salt, and whisk thoroughly with chopsticks until fine bubbles appear on the surface; this is the key to making the eggs fluffy and tender. Additionally, prepare a teaspoon of water to add later when stir-frying the tomatoes to help them release their juices faster. Step 2: Scrambling the Eggs. Pour an appropriate amount of cooking oil into the pan and heat over high heat until it's about 60% hot (when the oil surface starts to smoke slightly). Pour in the beaten eggs. You can pour them slowly along the edge of the pan so they spread evenly across the bottom. Once the bottom sets and the edges curl up slightly, use chopsticks to quickly stir from the edges toward the center, breaking the eggs into uniform pieces. Maintain high heat throughout and stir-fry for about 1 minute. As soon as the eggs turn golden and fluffy, remove them immediately and set aside; do not overcook, or they will become tough. Step 3: Creating the Thick Tomato Sauce. No need to wash the pan; leave a little oil at the bottom, turn to medium heat, and add the chopped tomatoes for a quick stir-fry. After 1 minute, the tomatoes will soften and release juice; add a teaspoon of water and continue stir-frying for 30 seconds to help the tomatoes break down and make the sauce richer. Next, add a pinch of salt for seasoning and a tiny bit of white sugar. The sugar is not for sweetness but to neutralize the acidity of the tomatoes, making the flavor more mellow. Be sure to use very little sugar to avoid affecting the savory taste. Step 4: Mixing for Flavor. Return the scrambled eggs to the pan and turn the heat to high. Quickly stir-fry until well combined, ensuring every piece of egg is evenly coated in the tomato sauce. This step shouldn't take long—about 30 seconds is enough. Once the eggs and tomatoes are fully integrated, turn off the heat. Sprinkle with a few chopped green onions, and your flavorful, tender, and juicy Tomato Scrambled Eggs are ready.