What pan or vessel works best?

Use a wide heavy pan or the vessel implied by the method so heat stays even and Stir-fried Tomato and Eggs cooks predictably.

How do I know it is done?

Follow the time cues for Chinese tomato egg scramble; look for set texture, opaque protein, or reduced sauce as described.

Stir-fried Tomato and Eggs

Name: Stir-fried Tomato and Eggs
Prep time: 10 min
Cuisine: Chinese
Ingredients: 2 tomatoes (about 400g); 3 eggs; 2 tbsp cooking oil; Salt to taste; 1 tsp sugar (optional); Chopped scallion (optional)

By Chef Cannon

Cuisine: Chinese

Stir-fried Tomato and Eggs is Chinese tomato egg scramble: scramble eggs into soft curds, stir-fry peeled tomato wedges until saucy, return eggs and season with salt and a pinch of sugar. Season to taste and serve while textures are at their best. Honest estimates below—adjust salt and heat for your kitchen.

At a glance

Time: about 25 min · servings vary · Difficulty: easy · ≈ 280 kcal

Difficulty

2 / 5

★★☆☆☆

Easy

Ingredients

2 tomatoes (about 400g)
3 eggs
2 tbsp cooking oil
Salt to taste
1 tsp sugar (optional)
Chopped scallion (optional)

Steps

Score an X on the tomatoes, blanch 30 seconds, peel, and cut into wedges.
Beat the eggs with a pinch of salt.
Heat oil, scramble eggs into large soft curds, and set aside.
Leave a little oil, stir-fry tomatoes until juicy.
Return the eggs, season with salt and sugar, reduce the sauce.
Finish with scallion if you like.

Rate this recipe

Notes

A pinch of sugar balances acidity. Keep the eggs soft and in large pieces. Difficulty: ★★

Time and temperature

High heat · soft egg curds · juicy tomatoes

Nutrition

280 kcal · Protein 14 g · Fat 18 g · Carbs 12 g

1 plate for 2 (estimate)

Substitutes

Sugar → skip if tomatoes sweet
Scallion → chives
Oil → lard splash
Peel → skip if skins tender

Storage

Fridge covered 2–3 days unless noted. Reheat gently until steaming where applicable. Freeze only if the dish freezes well (stews, cooked grains).

FAQ

Why watery eggs?: Cook tomatoes until juices thicken before returning eggs; do not over-scramble.
Best with rice?: Yes—serve immediately over hot rice.
What pan or vessel works best?: Use a wide heavy pan or the vessel implied by the method so heat stays even and Stir-fried Tomato and Eggs cooks predictably.
How do I know it is done?: Follow the time cues for Chinese tomato egg scramble; look for set texture, opaque protein, or reduced sauce as described.