This Chinese-inspired easy scrambled eggs is the ultimate comfort food. Juicy tomatoes meshed with fluffy and smooth scrambled eggs. Perfect over rice or pasta. Quick and satisfying. It’s so delicious that you’ll be begging for more!
Scroll down for our Asian-Inspired Easy Scrambled Eggs with Tomatoes Cooking Video
Scrambled eggs!! They’re one of my favorite comfort food of all times. In fact, it’s one of the first things I’ve learn to cook and am still so proud of making every single time (don’t ask me why…hahaha)! 🙂
But scrambled eggs with tomatoes?! You might be scratching your head.
Growing up in the Chinese community, I’ve tasted many versions of the stir-fried scrambled eggs with tomatoes – the good, the bad, and the ugly. Yep.
It’s a super common staple dish in Chinese homes and restaurants, as it’s affordable, nutritious, kids-approved, and really easy to eat especially over rice.
It’s so simple and quick to cook, with little ingredients and prep work, but it’s clearly not everyone’s forte. There are some tricks to master, in order to balance the flavors and textures.
When someone nails the dish though, I’d be scooping one spoonful after another over my rice, and before I know it, my bowl of rice has turned into a bowl of tomato egg congee. *oops*
Asian-Inspired Easy Scrambled Eggs with Tomatoes Recipe Tips
3 Big No-No’s to Avoid:
- Undercooked tomatoes – the tomatoes will taste hard and possibly too sour – this will throw the dish’s flavors and texture out of balance
- Overcooked scrambled eggs – the eggs will taste rubbery, dry and crumbly (Noooo……..) – Avoid: high heat, too much stirring, or leaving the eggs in the pan for too long
- Dish being too watery – caused by adding too much water or sauce, the sauce not being reduced or thickened enough, or the eggs being way too undercooked
Adjust the cooking time and need for sugar according to the acidity of the tomatoes you use. Taste as you go!
Thickening the sauce: add the potato starch water into the pan a little at a time and stir as you go. Taste and adjust to your preference. Keep in mind that the sauce will be thicker as it cools when it’s being served. You don’t want the sauce to be too thick.
Fluffy and smooth eggs: in step 2, add the tomatoes into the pan when the eggs are still slightly watery and more undercooked than you’d preferred. This way, you won’t overcook the eggs while you are still adding in the tomatoes and green onions for the final stir. Keep in mind that the eggs are still being cooked on the plate from the retained heat.
For this recipe, we’ve used homemade chicken stock instead of water to tweak the authentic way of making this dish. It definitely added more depth and flavor to the dish.
Time to try a new way of enjoying scrambled eggs! Let us know what did you think of the dish. We want to hear all about it! 🙂
Watch our 1 minute Asian-Inspired Easy Scrambled Eggs with Tomatoes Cooking Video Here:
Can’t see the cooking video? Watch it here.
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- 2 tomatoes, sliced
- 1 tablespoon oil
- ½ teaspoon sugar (optional)
- ½ cup chicken stock or water
- 1 tablespoon potato starch, mixed with water until cream-like consistency
- 1 green onion, chopped
- 4 extra large eggs, mixed in a bowl
- ½ teaspoon salt
- Heat pan over medium high heat, add 1 tablespoon oil
- Add sliced tomatoes into pan
- Add ½ teaspoon sugar (optional)
- Add chicken stock or water
- Add Sauce Mixture
- Stir tomatoes occasionally and cook for roughly 3 minutes or until they are tender
- Give a quick stir to the potato starch water, then add it to the pan little by little, stir as you go, to thicken the sauce
- Remove tomatoes with the sauce and set aside
- Heat a dry, clean pan over medium heat, add 1 tablespoon oil
- Add eggs mixture into pan
- Stir and cook until slightly undercooked (still a bit watery)
- Add the cooked tomatoes and sauce into pan
- Turn off the heat and add green onions
- Stir a few times and serve!
For best smooth eggs, in step 2, add in the tomatoes when the eggs are still slightly watery and more undercooked than you’d preferred. Plus, the eggs are still being cooked on the plate when it’s served.
If you’re making this recipe, snap a photo and hashtag #nomrecipescom on Instagram or send it to us! We would LOVE to see and celebrate delicious food with you!! 🙂