Qi Cai Cao Dan

Crack the 5 eggs into a bowl and beat until well combined. Peel and finely chop the preserved duck egg and salty duck egg, then add them to the beaten eggs and mix thoroughly.

Rinse the tomatoes and chop them into small cubes, removing excess seeds if desired. Chop the parsley stalks into thin strips.

Heat a wok or large non-stick skillet over medium-high heat and add a small amount of oil, swirling to coat the surface evenly.

Pour the egg mixture into the hot pan and let it sit for 1-2 minutes without stirring until the bottom begins to set.

Gently push the cooked egg toward the center and tilt the pan to allow uncooked egg to flow to the edges. Continue cooking and stirring occasionally.

When the eggs are mostly set but still slightly wet on top, add the chopped tomatoes and parsley. Stir gently to combine.

Cook for another 1-2 minutes until the eggs are fully cooked through and the tomatoes are slightly softened.

Transfer to a serving plate immediately and serve hot as part of a Cantonese breakfast or light meal.