Tomato-and-egg stir-fry
Large egg curds returned to juicy, lightly sweetened tomatoes.
China · Tender · Easy · Researched
- Prep
- 8 min
- Cook
- 7 min
- Serves
- 2
20–24 cm frying pan · Silicone spatula · Small bowl
Ingredients
- 3 large eggs
- 350 g ripe tomatoes, cut into wedges
- 2 tbsp neutral oil
- 1 spring onion, sliced
- ½ tsp sugar
- ¼ tsp salt
- 1 tbsp water
Method
Prepare the eggs
Beat eggs with half the salt. Heat 1 tbsp oil over moderate heat in a frying pan.
Look for: The oil flows freely without smoking.
Cook broad curds
Add eggs and make broad folds until nearly set, about 1 minute. Transfer to a bowl.
Look for: Large, moist pieces remain intact.
Cook the tomatoes
Add remaining oil and spring onion, then tomatoes, sugar, remaining salt and water. Stir-fry for 2–3 minutes until juicy.
Look for: Tomato edges soften while some wedges remain.
Return the eggs
Return eggs and fold gently for about 1 minute, until set throughout and hot. Serve with rice.
Look for: Sauce coats the curds without breaking them into crumbs.
Equipment & heat
Equipment & heat
Use a flat-bottomed frying pan on induction or electric. Gas can also use a supported wok. Moderate-to-high heat works, but an empty nonstick pan must not be overheated. Cook egg and tomato separately, then combine.
Nonstick: A good fit. Use a silicone or wooden utensil.
Troubleshooting
Troubleshooting
Tiny, dry egg pieces come from too much stirring or cooking. Remove eggs early and return only for a short finish.
About this version
About this version
A home-style Chinese tomato-and-egg preparation. Sugar balances acidic tomatoes; use less for very sweet ripe fruit.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.