1 tomato 2 eggs 3 scallions Ginger 2-3 pieces Salt 6 grams Sugar 3 grams

Steps:

1, tomato cut into pieces. Eggs beaten, beat 5-8 on the line, do not beat too loose.

2, the pan pour a little bit of oil to heat, put a small onion burst incense and add the cut tomatoes, over the oil after the pan poured into cold water.

3, cold water to boil and continue to boil 2-3 minutes. Add 6 grams of salt, 3 grams of sugar. And ginger slices.

4. Turn off the heat and quickly pour the beaten eggs along the sides of the pan. Watch the eggs float up a little, and when they do, stir them slightly with chopsticks. Sprinkle with scallions. (Note that the eggs were poured in along the side of the pot right after the heat was turned off)

5, fragrant tomato egg soup on the table. Egg flower is not particularly beautiful? The trick is to beat the egg when not too loose, 5-8 times is good, so that the egg will be big and beautiful. And so boiled egg soup taste better than scrambled eggs, and the egg flower is particularly tender ~