TCC's It-Tastes-Better-Than-It-Looks Tomato Egg

Submitted by The Cynical Cook

I'm pretty sure that every Chinese mom has this recipe tucked away in the back of her mind somewhere as a last ditch meal to serve their kids with things in the back of the fridge the night before a trip to the supermarket.

It takes about fifteen minutes front to end to make this dish, and just one pan.

In my mind, it evokes a more refined version of scrambled eggs with ketchup (which I also love) absent the metaphysical pondering of whether or not ketchup can truly be considered a vegetable. This is healthy, guilt free, and delicious.

Though I have heard blasphemous rumblings about using this as a brunch food (you know who you are) and serving it over toast, the only legitimate way to eat this is over a bowl of steaming hot white rice at night. I trust that this point will never need to be discussed again.


  • 4 large eggs
  • 2 large tomatoes (cut into eighths)
  • dollop of oyster sauce
  • 1/2 tsp of sesame oil
  • pinch of white pepper
  • 1 tablespoon chopped ginger
  • 1 tsp of sugar
  • 1 splash Chinese Shaoxing cooking wine (optional but I've used everything from cooking sherry to vodka, just make sure it's clear)
  • 1 tsp of vegetable oil
  • Salt to taste
  • chopped scallions


  1. Beat eggs in bowl with white pepper, sesame oil, oyster sauce, and cooking wine.
  2. Scramble eggs gently in a work or medium sized saute pan with vegetable oil. The technique I use to get the eggs creamy is to never let them fully set and to continually breakup the curdds that form on the bottome of the pan. When they are mostly cooked, remove them from the pan to a bowl.
  3. Toss in the ginger, tomatoes, sugar, and a pinch of salt along with a handful of water. Cover the pan and let boil for 3-5 minutes. You want the tomatoes to break down a bit. Remove cover a let simmer for an additional 2-3 minutes.
  4. Add eggs back into pan and lower heat to simmer for another 2-3 minutes. Taste, add salt as necessary. Garnish with chopped scallions and remove immediately to a bowl of rice.

Cook's Notes

In terms of timing, start the white rice first then begin prepping this meal. Byt the time the rice finishes, you'll be ready to serve.


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