And We're Off!

For the last three and a half years, I've diligently followed and admired some very talented and creative members of the foodblogging world. Deep down inside, I hoped that my friends and family will be able to read my own food blog someday. Today is the day! Food is a huge part of every culture. The act of cooking and eating is the foundation for bridging several generations, bringing everyone together to the table for a moment in this busy, fast-paced world.

The first recipe I ever post is a classic dish at many Chinese eateries, tomato egg. I remember my mom having me dice three tomatoes and beat six eggs so she could make this dish for dinner when I was in junior high. Strangely, it seemed to take forever to cut those tomatoes - was it because I had poor knife skills, or because everything seemed daunting at that age? She would also get mad if the tomatoes were not chopped evenly or small enough. This dish is great for a quick snack, or as part of a larger meal with several other dishes.

Tomato Egg
Serves 1

1/2 tsp oil
1 small roma tomato, diced
2-3 eggs (depending on your appetite)

Heat oil over medium heat and add tomatoes. Cook until soft with a pinch of each of salt and sugar. While the tomatoes cook, beat eggs with a large pinch of salt.

Once tomatoes soften, turn heat to high and pour in the eggs. Stir just until eggs are set, or to your desired consistency. The eggs will continue cooking once you take them off the heat, so be careful not to overcook. Dry eggs are rubbery and kind of gross. Eat immediately, with toast or with steamed rice.

There are many variations for tomato egg, so feel free to add diced garlic, green onion, soy sauce, etc to enhance the flavor.