Prep5 min
Cook10 min
Serves2
DifficultyEasy
This everyday dish succeeds because the eggs and tomatoes are cooked separately, then reunited at the end. That keeps the curds tender while giving the tomatoes time to release a spoonable sauce.
What you need
Ingredients
- 4 large eggs
- 3 medium ripe tomatoes, cut into wedges
- 1 scallion, sliced; whites and greens separated
- 3 tbsp neutral cooking oil
- ½ tsp fine salt, divided
- ½ tsp sugar, or to taste
- 2 tbsp water
- 1 tsp ketchup, optional
Choose ripe tomatoes. If yours are very sweet, skip the sugar; if they are pale or tart, the optional ketchup rounds them out.
How to cook it
Method
- Beat the eggs. Whisk the eggs with ¼ teaspoon salt until even and lightly foamy.
- Soft-scramble. Heat a wok or skillet over high heat. Add 2 tablespoons oil, pour in the eggs, and push them into large curds. Remove while still glossy and about 80% set.
- Build the tomato sauce. Add the remaining oil and scallion whites. Stir for 10 seconds, add the tomatoes, and cook for 1 minute. Add water, the remaining salt, sugar, and optional ketchup. Cook 2–3 minutes until juicy but still chunky.
- Bring it together. Return the eggs and fold gently for 30–45 seconds, breaking only the largest curds. Stop as soon as the eggs are coated and cooked through.
- Serve hot. Scatter with scallion greens and spoon over steamed rice.
Watch the technique
See the two-stage stir-fry
Daddy Lau shows how to keep the eggs soft and make the tomatoes saucy without cooking them into paste.
Video by Made With Lau. Watch on YouTube.
Small details
Success tips
Use enough oil
It helps the eggs puff quickly and form soft, distinct curds instead of sticking.
Season by taste
Tomatoes vary. Balance tart ones with a little sugar and sweet ones with an extra pinch of salt.
Serve immediately
The eggs continue cooking in the hot sauce, so move the dish to the table as soon as it is combined.