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

Ingredients

For preparation,

• 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

For cooking,

• 1 dash of sugar
• 3 tablespoons cooking oil
• 2 tablespoons water

Preparation

• Beat the eggs into a bowl.
• Add light soya sauce, cornflour solution, and ground white pepper. Stir well.

Cooking

Part 1

• 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.

Part 2

• 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