Have you ever eaten stir-fried tomato and eggs? Or have you tried to cook it at home?
It's one of the simplest homey dishes made with tomato, eggs, and some seasonings, well-loved by kids and adults alike. This dish is commonly served in Chinese homes and casual eateries. After tasting some really delicious versions served at eateries outside which were quite different from my home-made versions, I was eager to re-create the same taste at home.
How do we create a dish that is aromatic, smooth and moist, with the egg and tomato wonderfully-integrated and coated with sauce?
- Do we add tomato first, then eggs?
- Do we add eggs first, then tomato?
- Or do we mix both together before adding to pan?
Thankfully a little research solved my problem, turning my egg dream into reality.
Here are some tips for making my favorite version :
1) Cook tomato and eggs separately before integrating them
- If you add raw egg directly to cooked juicy tomato, the eggs will be less aromatic and fluffy.
- If you add raw tomato directly to pan-fried eggs, the tomato will not be soft and melting in your mouth.
- By cooking both separately and adding the cooked tomato to eggs when it's almost done, the 2 will be cooked to right level of doneness and beautifully integrated.
2) Be generous with oil for frying egg (to get fluffy, moist and aromatic eggs)
3) Stir the eggs gently and slowly (to avoid lumpy or grainy eggs)
4) Add tomato ketchup (for extra sauce).
Many recipes include sugar instead ketchup, which is still very good but will yield less sauce.
RECIPE FOR STIR-FRIED TOMATO AND EGGS
Serves 2-3
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Ingredients
2 medium tomato
2 Tbsp tomato ketchup (or 1/2 tsp sugar)
1 Tbsp water
2 tsp vegetable oil
4 eggs
1/4 tsp salt
1 Tbsp vegetable oil
1 Tbsp water
2 tsp vegetable oil
4 eggs
1/4 tsp salt
1 Tbsp vegetable oil
Steps:
1) Cut tomato into wedges.
Crack eggs into bowl, add salt and beat eggs well.
2) Heat up 2 tsp oil over medium heat. Add tomato wedges, tomato ketchup and water. Cook till tomato has softened and sauce has mostly reduced (see picture below). Transfer cooked tomato to clean plate.
3) Wash pan and wipe dry before frying egg.
4) Heat up 1 Tbsp vegetable oil over medium heat. Swirl the oil around to coat the pan. Beat eggs again quickly, make sure oil is hot before you add eggs.
5) Once the sides of egg starts to set, use your spatula to gently swirl or push the egg around so the rest can get cooked evenly (see picture below). Do this slowly - push and wait slightly, push and wait slightly, etc.
6) When egg is almost cooked (with just a little portion looking runny), add cooked tomato and gently mix eggs and tomato together. Do not stir too much. Quickly dish and serve hot.
1) Cut tomato into wedges.
Crack eggs into bowl, add salt and beat eggs well.
2) Heat up 2 tsp oil over medium heat. Add tomato wedges, tomato ketchup and water. Cook till tomato has softened and sauce has mostly reduced (see picture below). Transfer cooked tomato to clean plate.
3) Wash pan and wipe dry before frying egg.
4) Heat up 1 Tbsp vegetable oil over medium heat. Swirl the oil around to coat the pan. Beat eggs again quickly, make sure oil is hot before you add eggs.
5) Once the sides of egg starts to set, use your spatula to gently swirl or push the egg around so the rest can get cooked evenly (see picture below). Do this slowly - push and wait slightly, push and wait slightly, etc.
6) When egg is almost cooked (with just a little portion looking runny), add cooked tomato and gently mix eggs and tomato together. Do not stir too much. Quickly dish and serve hot.
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