Tomato and Egg Stir-fry
西红柿炒鸡蛋 · pan chinese cuisine · Across China
Tomato and egg stir-fry is a familiar Chinese home-cooking staple. Soft scrambled eggs catch the juices from ripe tomatoes, producing a quick dish with a gentle sweet-and-sour balance.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If The eggs are dry and rubbery.: Remove the eggs while softly set and finish them briefly in the tomato sauce.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- 9.7
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
tomato番茄
25.4 oz — cored and cut into pieces no larger than 4 cm
egg鸡蛋
6.0 whole — beaten
0.1 cup
salt盐
0.25 oz — divided
sugar糖Optional
0.14 oz
Green onion小葱Optional
0.71 oz — thinly sliced
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 14 min
Wash, core, and cut the tomatoes into pieces no larger than 4 cm. Peel them first if you prefer a smoother sauce.
✅ Done when: The tomato pieces are similar in size so they will soften evenly.
Watch out: Catch and keep the tomato juices on the cutting board.
- 2
Step 21 min
Beat the eggs with 4 g of the salt until the whites and yolks are fully combined.
✅ Done when: The egg mixture is uniform with no streaks of clear white.
Watch out: Do not overbeat until foamy.
Heat the wok over medium-high heat, add the oil, and pour in the eggs. Fold until they form soft curds with only a slight sheen, then transfer them to a plate.
✅ Done when: The eggs are softly set and pale gold, not dry or browned.
Watch out: Remove the eggs while still tender because they cook again later.
If The eggs are dry and rubbery.:
Remove the eggs while softly set and finish them briefly in the tomato sauce.
Return the wok to medium-high heat, add the tomatoes and their juices, and stir while pressing a few pieces with the spatula.
✅ Done when: The tomatoes have softened and released enough juice to form a light sauce.
Watch out: Do not cook away all of the tomato liquid.
Return the eggs, add the remaining salt and optional sugar, and fold until the curds are coated and reach 71°C.
✅ Done when: The eggs reach 71°C and remain tender and evenly coated.
Watch out: Fold gently so the egg curds stay large.
- 6
Step 61 min
Off heatTurn off the heat, scatter over the optional scallion, and serve immediately.
✅ Done when: The scallion remains bright and aromatic.
Watch out: Taste before adding any extra salt.