Chinese Tomato and Egg Stir-Fry
Quick answerFry the tomato first to cook off its water, then add the beaten eggs and keep the heat low so they stay soft instead of dry and rubbery. Season with garlic, a little ketchup, salt and black pepper. It takes about 20 minutes. Also called stir-fried tomato and scrambled eggs, or fan qie chao dan (番茄炒蛋).
Tomato Eggs recipe is simply the combination of stir-fried tomato with scrambled eggs, you might be thinking, what’s so difficult with tomato egg right? Well, the simpler a dish is, the more technical it is to be done right.
The Key to Tomato Egg Recipe
Well, as easy as it sounds, but so many are not able to get this egg dish done right. So what are the important key element to this stir fry tomato with scrambled egg? It is the temperature! Eggs are very sensitive towards temperature, too high flame, they tend to turn out overcooked, dry, and sort of rubbery.
Things to take note
Besides the temperature factor, tomatoes tend to easily leak water as they are a water-dense ingredient. So to prevent excessive water which would cause the egg dish to soak with water as well as affecting the flavors, we will need to fry the tomato first to remove the excess water content before adding eggs. Once the eggs are added, it is now important to take extra care of controlling the temperature.
Similar Egg Dish around the World
In the Middle East, there is “Shakshouka”, which is also a main dish, not to forget in the Philipines there is “Ginisang Kamatis at Itlog”, which are usually taken during breakfast along with sandwiches or fried rice.
Author have a say…
Tomato eggs also known as stir-fry tomato with scramble egg is common main dish in China, it is super easy and the trick is to control the temperature so you gets all the silky soft layers of eggs!
Source : Wiki
The recipe
Chinese Tomato and Egg Stir-Fry
Tomato eggs are also known as stir-fry tomato with scrambled egg is a common main dish in China, it is super easy and the trick is to control the temperature so you get all the silky soft layers of eggs!
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Course
- Main Course
- Cuisine
- Chinese
- Keywords
- fried egg with tomato, fried tomato egg, scrambled egg, stir fry tomato, tomato and egg stir fry, tomato egg
Ingredients
Instructions
Cut tomato into bite-size.
Break the eggs into a clean bowl, lightly season with salt and whisk until all the salt has dissolved.
To stir fry the tomato, preheat pan with 1 tbsp of cooking oil.
Add chopped garlic and fry to golden.
Then add tomato, lightly season with salt and black pepper, and stir fry over high heat until the tomato begins to dry. Put aside.
To make the scrambled egg, preheat pan with 2 tbsp of cooking oil to low heat.
Add whisked egg into the pan and gently push and pull the bottom layer of eggs to achieve silky scrambled eggs.
When the eggs are about to be fully cooked, turn off the heat and add in the stir-fried tomato and fold it into the eggs.
Add ketchup and mix them well. Serve.
Nutrition per serving
- Calories
- 144 kcal
- Carbohydrates
- 4 g
- Protein
- 1 g
- Fat
- 14 g
- Saturated fat
- 1 g
- Cholesterol
- 6 mg
- Sodium
- 139 mg
- Sugar
- 3 g
Estimates only.
Questions
What is the key to tomato egg?
Temperature. On too high a flame, the eggs turn dry and rubbery.
How do I stop it going watery?
Fry the tomato first to drive off the excess water, then add the eggs.
Are there similar dishes elsewhere?
Shakshouka in the Middle East, and Ginisang Kamatis at Itlog in the Philippines.
How long does it take?
About 20 minutes with 5 eggs and 1 tomato. Serves 3.
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3 comments
Steve · 10 Dec 2019
Just found the site… really digging it…. i
Is vinegar common? My Chinese ex used to make it with tomatoes, vinegar and some sugar, kind of a sweet sour thing going on…
Ethan WongEthan · 22 Dec 2019
Thats sweet and sour sauce, 糖醋, literally translated as “sugared vinegar”.
Serviceyards · 28 Mar 2020
Return the wok to the stove over high heat. Add the remaining 1 teaspoon vegetable oil and heat until it starts to shimmer. Add the diced tomatoes, and stir-fry until they are soft and have released their juices, about 1 minute. Add the soy sauce and stir-fry for 1 minute.