Scrambled Eggs with Tomatoes, Beijing Style

3 tomatoes
1/2 tsp scallions, shredded
2 eggs
1/2 tsp fresh ginger, shredded
1 tsp salt, or to taste
1 1/2 tsp sugar
4 tbsp vegetable oil
1/4 tsp MSG

1. Drop the tomatoes in boiling water for 30 seconds. Remove, drain, and peel. Cut in half, squeeze out the seeds, and chop coarsely.

2. Beat the eggs with the 1/4 tsp salt.

3. Heat 2 tbsp of the oil in a wok over high heat until the oil surface ripples. Pour in the eggs and cool, 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. Stir-fry about 30 seconds, then return the scrambled eggs to the wok. Stir to blend, remove, and serve.