Steps for making scrambled eggs with persimmon

The dish of scrambled eggs with persimmons tastes quite good. Let’s learn how to make it carefully with the editor below.

Scrambled Eggs with Persimmon

How to make scrambled eggs with persimmon

1. Cut the tomatoes into pieces, crack the eggs and put them in a bowl, beat them well and add a little salt.

2. Put an appropriate amount of oil in the pan. (When frying eggs, the amount of oil is critical. When the oil is hot, pour in the egg liquid. The egg liquid will naturally solidify for a while. Use a spatula (also called a frying spoon) to gently enter from the edge of the egg, turn the egg over, and fry it.

3. When both sides turn golden brown, add scallions, ginger, a spoonful of soy sauce and stir-fry.

4. Pour in the persimmons, stir fry for a few times, and add 1 tablespoon of sugar. (If you like sweet food or the persimmons are too sour, add more sugar)

5. Add a little water, salt and MSG.

6. Remove from the pan

Life Tips

1) When cooking this dish, use high heat and cook quickly.

2) Adding water starch to eggs can make the eggs taste smoother.

3) You don’t need to add chicken powder or MSG to scrambled eggs with tomatoes, because scrambled eggs with tomatoes are meant to be fresh, and when tomatoes are scrambled with eggs, the substances that create the fresh taste are released, so there is no need to add MSG or chicken powder to enhance the freshness. This is also the reason why onions, ginger and garlic are not added when making this dish.