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.