Chinese Eggs and Tomato

One of the most popular dishes throughout China, this is relatively simple and everyone has their favorite way of making it. I found this recipe and it is very easy and delicious. Even my wife who “doesn’t like anything in her eggs” likes this.

For the eggs
3 or 4 eggs, well beaten
1 T butter, cut into small cubes
1 tsp salt
1 tsp sugar
1 tsp white pepper
pinch of MSG (if desired)
1 tsp fish sauce (if desired)
Slurry of 1 tsp cornstarch to 1 T water (divided use)
Glaze of oil in pan

For the tomato
1 or 2 tomatoes cut into medium dice (rough chop)
2 scallions, chopped
1 T oil
1 tsp salt
1 tsp sugar
2 T ketchup
Rest of the slurry

Heat wok or deep frying pan to medium high heat.
Stir egg ingredients except for the oil and slurry. Oil pan with a decent glaze of high smoke point oil.
Add egg mixture and cook, stirring, until the butter is melted then add half the slurry. Once the eggs are soft scrambled return them back into the bowl. It’s fine if there is some raw egg still in the bowl, it will be cooked again.

Put the oil into the pan and heat then add the chopped scallions. Stir fry for a minute until they are cooked and beginning to wilt.

Add tomatoes and rest of the ingredients.
Cook until the tomatoes break down and a nice thick sauce is forming, about 3 minutes.
Add eggs and toss together until it all kind of comes together.
Serve over rice.

You can make this with pretty much any ingredients you like. Add garlic or ginger or mushrooms if you wish. Adjust seasonings to your taste. Everyone in China makes it different, though they all agree the ketchup is a must.