- Drop the tomatoes in boiling water for 30 seconds. Remove, drain, and peel. Cut in half, squeeze out the seeds, and chop coarsely.
- Beat the eggs with the 1/4 tsp. salt.
- Heat 2 tbsp of the oil in a wok over high heat until the oil surface ripples . Pour in the eggs and cook, stirring constantly, until thickened. Remove from the wok and place in a dish. Add the other 2 tbsp of oil to the wok and reheat until very hot. Add the scallions and ginger and stir-fry for a few seconds. Then add the tomato, the remaining salt, sugar and MSG (optional) . Stir-fry about 30 seconds, then return the scrambled eggs to the wok . Stir to blend, remove, and serve.