When cooking scrambled eggs with tomatoes, I find that the longer the tomatoes cook with the eggs, the a. more they decompose, b. the more water the put into the pan.
My ideal would be scrambled eggs / omlette that have well formed tomato dice, and are not watery. What's the best way to achieve this?
Some initial hypotheses involve that the tomatoes I'm using are riper, thus juicer, and as such are prone to disintegration and exhaust more water.
So potentual solutions to that could be a. less ripe tomatoes, b. draining cut tomatoes with paper towels or something ahead of time.
Haven't tried those solutions, but was hoping for some tips here. Thanks.
Best Answer
Another effective method (not mentioned in the link SAJ14SAJ provided) is salting. Dice the tomatoes, generously salt them and leave them in a sieve for 20 minutes or so. You probably want to squeeze off some of the juicy bits first. Flip the tomatoes half-way through the resting time. That will draw off a lot of water without pre-cooking the tomatoes (which will also work, but will change (not necessarily negatively) the taste of the tomatoes. If you use kosher or other coarse salt, you'll be able to shake or wipe off quite a bit of the salt before proceeding with your application.