Saturday, June 28, 2014

Chinese Eggs and Tomatoes (蕃茄炒蛋)

When my mother-in law first prepared this dish for lunch, I thought to myself what an odd combination. Tomatoes and eggs are just not something I'd think of putting together. I don't really know why, but us westerners only think of eggs as a breakfast food generally speaking. I do have to say this dish was a complete surprise to me. The texture of the eggs are a nice soft sponge like texture, and the salt and sugar combination adds a completely different flavor element to the scrambled eggs, and the ever so slight onion flavor of the scallions bring the whole dish together. This is a dish from the Jiangsu province. The province famous for "The Garden City".


4 eggs beaten together

1 Tbsp water

1 large  fresh tomato, peeled, and wedged

1 large green onion stalk, chopped

1 tsp of sugar

Lg dash of salt


1. Put oil in a wok, and heat just before burning point.

2. Whisk together the eggs, water, and sugar.

3. Toss in the eggs, water, and sugar mixture, and scramble until fully cooked.

4. Add the wedged tomatoes to the wok, along with any of the tomatoes juices.

5. Stir fry the tomatoes with the eggs together, until the tomatoes become a bit soft, but still retain their shape.

6. Add the salt, and the diced scallions to the wok, and quickly stir fry about 30 seconds, and plate.

7. Serve with plain white rice.

Cooks Helpful Hints:

Adding water to the eggs make them liter and more fluffy. While most people add milk, this does add a small added flavor profile, but it weights the eggs down.

Many Chinese cooks dice the tomato, but I think it is easier to pick up wedges with chop sticks.

Tomatoes release their sugar and start to caramelize after just a few Min's. of heat. Only allow them to cook for a short time though. You want them to retain their shape for artist presentation.


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