Chinese Scrambled Eggs

Process

1. Prep
   1. Separate the scallion greens and whites
2. Eggs pre-cook
   1. Whisk together with the salt/water/oil
   2. Heat a pan over high until lightly smoking
   3. Add the oil, swirl to coat
   4. Add the eggs, reduce heat to medium-low
   5. Cook, allowing eggs to form a solid layer at the bottom of the pan before scrambling with a spatula. Continue until the eggs are gently scrambled in large curds - 2-3 minutes total
   6. Remove from heat and set aside
3. Add the oil to the pan, heat on medium-high until smoking
4. Add scallion whites and garlic; cook 20 seconds
5. Add the ginger, cook 10 seconds
6. Add the tomatoes etc; cook, stirring and tossing frequently, until the tomatoes soften
7. Add the wine and soy sauce, mix through
8. Reduce heat to medium. Add back the eggs, and white pepper; stir to combine and break up any very large egg curds
9. Cook until the tomato-egg mix is completely combined and heated through - 2-3 minutes
10. Stir in the balsamic then remove from heat.
11. Stir in the scallion greens