Monday, September 27, 2010

Chinese Tomato Eggs 番茄炒蛋


This is a very popular Chinese homemade dish that everyone loves.  It's so addicting that any kid who's picky on food will not resist this dish.  Whenever I have tomatoes at home, I would make this quick and delicous dish  for dinner.  The sweet and sour sauce would make everyone in the family get a second bowl of rice when this dish is on the table.

Although it looks very easy but most people (including myself) did not cook the eggs the right way at the beginning.  After being shown by a friend (who's also a chef) how to do it the right way, this dish has been one of the most requested dishes at our house.  This is a recipe that my kids said I must write and save on my blog.  I made the point to take these step-by-step pictures while I was making this tonight.  You might want to double the portion since the dish will be gone in a blink of the eyes.

Chinese Tomato Eggs

Ingredients:

3 tomatoes, cut into big chuncks
4 eggs, whisked
2 to 3 tsp water
2 to 3 Tbsp tomato ketchup 
1/4 piece of brown packed sugar (or 2 to 3 tbsp of any type of sugar )
1 tsp soysauce (optional)
a dash of salt  (optional)

Directions:

1.  Use this method to make a quick and simple omelet first.  Whisk the eggs, then add 2 to 3 teaspoons of water.  This will make the eggs taste smoother after frying.


2. High heat to heat up the oil, pour in the eggs and swirl around in the pan until a thin layer is formed.

3.  Gently lift the formed layer of eggs onto the side of the pan with a spatula. Tilt the pan to let the unformed eggs drift down to the pan.  Keep drifting and fliiping the eggs until it forms like a loose omelet.  Don't fully cook the eggs and keep it as whole as possible so the mixture doesn't become mushy.

 

 4.  Scoop the omelet onto a plate and set aside.

5. Rinse and cut tomatoes into small wedges.  Remove some seeds if you don’t like them too sour.
Add some oil in the pan over medium heat.  Stir fry the tomatoes for about 2 minutes.  Add in the brown packed sugar, break it into smaller pieces so it will be easier to dissolve,  and sprinkle with salt to taste.


    

6.  When the sugar is dissolved, add in the ketchup, soy sauce and mix well.


7.  Pour the cooked eggs back in the pan and stir well with cooked tomatoes. 

 

8.  Serve with white rice.
 

Note:

1. It is important to let the eggs set in a form but not fully cooked in the beginning.  It will be cooked when adding back to cook with the tomatoes.  This way the eggs are not too mushy or over cooked.

2. It is best to use tomatoes that are barely ripe.  The tomatoes that are very ripe contain too much juice and will make the dish too watery.   I often leave out the soy sauce or salt and it still tastes fine to me, as I usually don't like my food too salty.  Adjust the ketchup and sugar to your taste.

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