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 

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Cook: 10 minutes

My First Attempt. Egg too cooked.


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


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


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

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