Tomato scrambled eggs (also known as tomato scrambled eggs) are not only attractive in color and delicious to eat, but also very simple to cook. They should be regarded as the most popular home-cooked dish among Chinese.
Although it seems that there are meat and vegetables and balanced nutrition, in fact, this classic [national dish] is not very healthy.
First of all, there is really no less oil.
When making scrambled eggs with tomatoes, the vast majority of families will put oil twice-scrambled eggs once, then take out the eggs, add oil to stir-fry the tomatoes, and finally pour the fried eggs back into the tomatoes that are soft and juicy.
In order to make the eggs more fragrant and absorb more tomato soup, it is necessary to add a large amount of oil to scramble the eggs to make them fluffy after absorbing oil.
- In order to achieve the slightly fluffy effect of eggs, at least 25g of oil is required. To expand obviously, you need 30-40g of oil. Apart from eggs, fried tomatoes also have a lot of oil, otherwise they will not be fried but boiled, usually the amount of oil will not be less than 10g.
In this way, to stir-fry a delicious tomato scrambled egg, at least 40g of oil should be added back and forth.
Amazingly, with so much fat added, it doesn’t taste greasy at all.
This is because eggs contain a large amount of lecithin, which can emulsify fat and prevent oil from being stained on the plate.
Secondly, add some sugar.
Whether to add sugar or not to make scrambled eggs with tomatoes depends on the taste.
Some people like slightly sour taste and never add sugar. However, many people also said that they could not imagine scrambled eggs with tomatoes without sweet taste.
Because tomatoes have sour taste, it can reduce the feeling of sweetness. Therefore, if you want scrambled eggs with tomatoes to have obvious sweetness, the sugar content in them must reach8 to 10 percent.
If calculated at 10%, 400 grams of vegetables will contain 40 grams of sugar. Half of this comes from tomatoes themselves, so an additional 20 grams of sugar need to be added.
Taken together, the heat is really not low.
After adding oil and sugar, scrambled eggs with tomatoes will really taste better, especially when served, but the calories are also amazing.
Two larger tomatoes, about 400g, have 80 kilocalories. Two eggs, with a total of about 110g after shelling, have 158 kilocalories. The total heat of the two is 238 kilocalories.
In the process of frying:
- If 15g of oil is used without sugar, the total calorie is 373 kilocalories. If you use 40 grams of oil without sugar, the total is 598 kilocalories. If 40 grams of oil are used and 10 grams of sugar are added, the total calorie is 638 kilocalories. If you use 40 grams of oil and 20 grams of sugar, the total is 678 kilocalories.
This dish is usually served for 2 people, one egg and one tomato per person are not too many. If you add oil and sugar, you can easily eat 339 kilocalories.
An adult woman with light physical activity needs about 1,800 kilocalories a day and 600-700 kilocalories per meal. If you eat more than 300 kilocalories for this dish and 350 kilocalories for a bowl of rice, will you eat any other dishes?
In addition, all kinds of fruits, nuts, snacks… are you not getting fat after eating them?
What can I do?
This is healthier for scrambled eggs with tomatoes.
The general principle is actually very simple: drain less oil.
However, many people think that with less oil, eggs will dry and become smaller, which is neither delicious nor good-looking.
This is because the eggs have been fried for too long and the protein has lost water.
If you want to put less oil and ensure that eggs are tender and delicious, you can try this:
Oil Reduction Scheme I
- In a non-stick pan, add 10 grams of oil (2 tbsp smaller) and pour in egg liquid over medium heat. After one side of the egg solidifies, turn over gently. When the other side solidifies, pour the whole egg cake gently into the large plate without completely solidifying. Add another 10 grams of oil and stir-fry chopped green onion. Add tomatoes and stir-fry until soft. Pour in the egg cake and cut into pieces with a shovel so that the egg and tomato juice are fully contacted. Turn twice and turn off the fire.
This is full of taste, more eggs, soft and tender taste, and can lose 40% to 50% of oil.
Oil Reduction Scheme II
- Stir-fry chopped green onion with 15 grams of oil in a non-stick pan. Add tomatoes and stir-fry over medium heat until soft. Pour in egg liquid. Don’t stir, cover and simmer for 2 minutes until the egg liquid is ripe into pieces. Then turn over the vegetables evenly with a shovel and turn off the fire. Season and serve.
This is the most fuel-efficient way to do so, because only one oil is needed.
However, in this way, eggs are steamed, easy to soften and break, and do not sell well. It is more suitable for making tomato and egg noodles with marinated noodles.
In addition, there are two small tricks:
- The egg liquid can be seasoned with salt and pepper first, and one or two spoons of milk can be added to increase the volume. Use pure tomato sauce (not tomato sauce) without oil, salt and sugar to make tomato taste stronger.
If you find both methods troublesome, stir-fry tomatoes and eggs in the traditional way, and be careful to match them with refreshing dishes, such as large mixed vegetables and white burnt western blue flowers. If there are meat dishes in this meal, it is better to choose steamed and boiled methods, such as steamed fish and white burnt shrimp.
In fact, wanting to eat healthily does not mean that you can only eat white cooking with less oil and salt. Try healthy cooking tips and learn some nutrition knowledge of scientific matching. You can have both health and delicious food.