Tomatoes reached China by sea in the late Ming dynasty but were long grown as ornamentals; only in the early 20th century did farmers cultivate them for food. Documented records of cooking tomato with egg cluster around the 1930s, and the dish became a common home staple during the war years of that decade.
The egg is custardy and rich, the tomato bright and saucy with a sweet-tart edge that softens against the yolk. Spooned over hot rice, the juices soak in and the whole thing turns comforting and a little nostalgic. Simple, fast, endlessly satisfying.
Cooking the eggs separately and pulling them early keeps them soft, since residual heat finishes them when folded back in. A pinch of sugar counteracts the tomatoes' acidity and amplifies their natural glutamates, deepening the savory-sweet sauce.
Variations
As a soup with noodles, with added ketchup, sweet northern style vs savory southern style
On the Palate
Where Stir-Fried Tomato and Egg sits in the Chinese flavor cloud
Ingredients
Serves 2How it's made
7 steps · 8 min
- 11 min
Beat eggs with a pinch of salt until fully blended.
- 21 min
Cut ripe tomatoes into wedges.
- 32 min
Heat oil in a hot wok and scramble the eggs until just set but still soft; remove.
Watch outPull the egg the second it's just set but still glossy and soft — the wok's heat keeps cooking it, so overcook now and it turns rubbery when folded back.
- 42 min
Add a little more oil and stir-fry the tomato wedges until they slump and release juice.
Watch outFry the tomato wedges until they slump and let go of their juice — that pooled juice is your sauce; rush it and there's nothing for the egg to soak up.
- 51 min
Season with a pinch of sugar and salt to balance the acidity.
Watch outA small pinch of sugar here is the trick — it rounds off the tomato's sharpness and pushes the savory-sweet flavor forward.
- 61 min
Return the eggs to the wok and fold together gently.
- 71 min
Toss for a few seconds so the egg soaks up the tomato sauce, then garnish with scallion.
