Chinese Egg with Tomato

I cannot believe we have had The Wok as long as we have and not made this. We are almost at the end of the second tomato season, but there you have it, the summer has been busy and filled with other recipes. For the Scrambled Eggs: 6 large eggs (305g) 1/2 teaspoon kosher salt, plus more to taste 1 tablespoon (15ml) water 5 tablespoons plus 2 teaspoons (85ml) neutral oil, such as peanut oil, divided To Finish: 4 scallions, white and light green parts minced, dark green parts sliced thinly on the bias, divided 4 small garlic cloves (15g), finely minced One 1/2-inch piece (10g) fresh ginger, peeled and finely grated 6 ripe Roma (plum) tomatoes (about 1 1/4 pounds; 545g), cored and cut into 1-inch pieces, or one 28-ounce (794g) can whole peeled tomatoes, tomatoes drained then cut into 1-inch chunks 1/2 teaspoon Diamond crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight 1 dash MSG (optional) 2 tablespoons (30ml) Shaoxing wine 1 teaspoon (5ml) Chinese light soy sauce 1/4 teaspoon finely ground white pepper 1/2 teaspoon Chinkiang black vinegar 1/4 teaspoon toasted sesame oil (optional) For the Scrambled Eggs: In a medium bowl, thoroughly whisk together eggs with salt, water, and 2 teaspoons (10ml) oil. Eggs being scrambled with a whisk in a metallic bowl. Heat a well-seasoned carbon steel wok (see note) over high heat until lightly smoking. Add 2 tablespoons (30ml) oil, swirling to coat wok. Add eggs, reduce heat to medium-low, and cook, allowing eggs to form a solid layer at the bottom of the wok before slowly scrambling with a spatula, until eggs are gently scrambled in large curds, 2 to 3 minutes. Transfer eggs to a plate and set aside. Wipe out wok of any remaining egg. To Finish: Return wok to medium-high heat and heat until very lightly smoking. Add remaining 3 tablespoons (45ml) oil and swirl to coat the wok. Add scallion whites and garlic and cook, stirring and tossing constantly, until fragrant, about 20 seconds; do not let them scorch. Add ginger and continue to cook, stirring constantly, until fragrant, about 10 seconds. A metal spatula stirring minced garlic and scallion whites in a well-oiled wok. Add tomatoes, salt, and MSG (if using), and cook, stirring and tossing frequently, until tomatoes soften and their juices come to a boil. Tomatoes added to garlic and scallions in a wok. Add Shaoxing wine followed by the soy sauce, pouring each around the sides of the wok so that they sizzle. Season with salt. Soy sauce being poured near the top edge of a wok filled with tomatoes.k Reduce heat to medium, then add eggs and white pepper, stirring to combine and breaking up any very large egg curds. Continue to cook until tomato-egg mixture is thoroughly combined and heated through, 2 to 3 minutes. 4 image collage of step-by-step photos of stirring scrambled eggs into tomatoes in a wok. Stir in black vinegar, remove wok from heat, then stir in sesame oil, if using, and scallion greens. Transfer to a serving plate and serve immediately with rice.