Recipe: Tomato Egg
This tomato egg stir fry dish, also known as 蕃茄炒蛋, is very popular in China. The first time I ate this was during my work trip to China and I love how they cook it there. I can’t find the same kind of texture and taste outside of China though. This seemingly simple dish is hard to cook to perfection – it can be either too runny or overcooked.
Anyhow, I am creating a toddler friendly recipe here, aka less seasoning. Hence I might not replicate the taste, but hopefully I’ll one day get the timing right to get the just nice “watery” texture. Serve well with white rice. 🙂
Prep and Cook Time (Serves 2)
Prep: 10 minutes
Cook: 10 minutes
- 2 Large Eggs
- 1 tomato, cut into thin wedges
- 1/2 tsp light soy sauce
- 1/2 tsp cornflour mixed with water
- 3 dashes ground white pepper
- 1 dash of sugar
- 3 tablespoons cooking oil
- 2 tablespoons water
- Beat the eggs into a bowl.
- Add light soya sauce, cornflour solution, and ground white pepper. Stir well.
- Heat up a wok with 2 tablespoons cooking oil.
- Add the egg mixture into the wok on low fire (otherwise the egg will cook too fast and you might not get it out in time).
- Use the spatula to keep stirring the beaten egg in a back and forth motion. Break the lumps into smaller pieces.
- Timing is important. As soon as the eggs are cooked, dish out and set aside.
- Clean the wok and heat it up again with 1 tablespoon cooking oil.
- Add tomato wedges and do a few quick stirs.
- Add the 1 dash of sugar and 2 tablespoons of water into the tomatoes.
- Cover with the lid and simmer for about 30 seconds.
- Transfer the eggs into the tomatoes, stir-fry for 30 seconds, dish out and serve immediately.
Recipe inspired by RasaMalaysia