Chinese Tomatoes and Eggs
User Reviews
4.7
Chinese Tomatoes and Eggs
Description
Chinese Tomatoes and Eggs blends large eggs with tomato wedges seasoned with salt, sesame oil, Shaoxing wine, and white pepper. The eggs are beaten thoroughly to incorporate the seasonings and cooked gently in oil until they form loosely set, chunky curds. Tomatoes are cooked separately with sugar and water just long enough to soften and release juices, creating a mild sauce. The eggs return to the tomato pan briefly to combine without overcooking. This method preserves the delicate texture of the eggs and the freshness of the tomatoes.
The resulting dish presents a subtle interplay of flavors: the richness of eggs, the sweetness and slight acidity of tomatoes, and a mild spice from white pepper. The sesame oil and Shaoxing wine add subtle aromatic notes. This dish suits a casual lunch or dinner, often accompanied by steamed rice which complements the saucy tomatoes and tender eggs.
Using ripe, juicy tomatoes like Campari enhances the natural sweetness and moisture level, while careful timing in cooking the eggs ensures they remain tender but not runny or dry. Stirring the eggs continuously as they cook helps form large soft lumps instead of small curds or a solid mass, contributing to the desired texture. The dish should be served shortly after combining to maintain freshness and texture.
Ingredients
- 4 egg large
- 1/2 teaspoon salt
- 1/4 teaspoon sesame oil
- 1 teaspoon Shaoxing wine optional
- 3 dashes ground white pepper
- 3 tablespoons neutral cooking oil generic cooking oil
- 8 oz (230g) tomato cut into thin wedges
- 1 teaspoon sugar
- 2 tablespoons water
Instructions
- Break the eggs into a bowl and use chopsticks or a fork to beat them. Add salt, sesame oil, Shaoxing wine, and ground white pepper. Continue to beat and stir until well combined.
- Heat a wok or skillet with 2 tablespoons of cooking oil. Add the egg mixture and use a spatula to spread the eggs evenly. Stir continuously until the eggs start to form lumps. Gently break the lumps into smaller pieces. Once the eggs are fully cooked, remove them from the wok or skillet and set aside.
- Clean the wok or skillet and heat it again with 1 tablespoon of cooking oil. Add the tomato wedges and stir quickly. Add the sugar and water to the tomatoes. Cover with a lid and cook for about 30 seconds. Transfer the eggs back into the wok, stir-fry for another 30 seconds, then dish out and serve immediately.
Notes
- Stir eggs continuously while cooking to create soft, chunky curds and avoid overcooking.
- Choose ripe, juicy tomatoes such as Campari for sweeter, less acidic flavor and optimal moisture.
- Combine eggs and tomatoes briefly to retain the distinct textures without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 176kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 66mg | 3% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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