Chinese Tomato and Egg
The most-cooked dish in China: tomato wilted into scrambled egg, sweet-savory and quick.
Ingredients
- 4 Tomato
- 5 Egg
- 2 cloves Garlic
- 1 tbsp Light soy sauce
- 1 tsp Sugar
- 2 tbsp Peanut oil
- 1 tsp Salt
- 2 Scallions (optional)
- 1 tsp Toasted sesame oil (optional)
- ½ tsp White pepper (optional)
Method
- Score the tomato tops and slip them into boiling water briefly, then peel and chop into wedges.
- Mince the garlic and thinly slice the scallions, keeping the whites and greens separate.
- Beat the eggs with a pinch of salt and the white pepper.
- Heat a little oil in the wok over medium-high. Pour in the eggs and scramble loosely, pulling them off while still glossy.
- Add a little more oil. Toss the garlic and scallion whites until fragrant, about 10 seconds.
- Add the tomato wedges and a pinch each of salt and sugar. Cook over medium-high until the tomatoes soften and release their juices.
- Return the egg. Splash in the soy and toss to combine.
- Finish off the heat with the scallion greens and sesame oil.
- Tip onto a plate. Serve with rice.
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About Chinese Tomato and Egg
Chinese tomato and egg is often called the most-cooked dish in China, a homestyle standard that nearly everyone grows up eating. It's disarmingly simple, ripe tomatoes cooked down until jammy and folded together with soft-scrambled egg, but the balance of sweet and savory is what gives it staying power. A little sugar coaxes out the tomato's natural sweetness while soy and salt anchor the savory side, and the egg brings soft, custardy richness. The result is homey and slightly saucy, mild enough for children yet endlessly comforting for adults.
This version pays attention to the details that separate a good rendition from a great one. Blanching and peeling the tomatoes removes the tough skins so they break down into a proper sauce, and scrambling the eggs first, then pulling them out while still glossy, keeps them tender rather than rubbery once they rejoin the pan. Keeping the scallion whites and greens separate lets the whites flavor the oil and the greens finish fresh. It cooks in about fifteen minutes and is nearly always eaten over a bowl of steamed rice, which soaks up the sweet-savory juices.
Chinese Tomato and Egg: frequently asked questions
How many calories are in Chinese Tomato and Egg?
A serving has about 192 calories — 9.6g protein, 8.3g carbs, 13.4g fat, 1.8g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Chinese Tomato and Egg gluten-free?
As written, no — it contains Light soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Chinese Tomato and Egg?
The core ingredients are essential, but you can leave out scallions, toasted sesame oil, white pepper — they're optional and mainly there for extra flavor or finish.
How many servings does Chinese Tomato and Egg make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.