Tomato & Egg (番茄炒蛋)
番茄炒蛋 · fān qié chǎo dàn
The first dish most Chinese kids learn. Every family has its own ratio of eggs to tomato, its own pinch of sugar. This is the home-style version from a Cantonese household — lots of sauce, soft eggs, ladled over rice.
Ingredients
- eggs鸡蛋🛒 local4 large
- ripe tomatoes番茄🛒 local3 medium (~450 g)
- neutral oil (vegetable/peanut)食用油🛒 local3 tbsp (45 ml)
- scallions, finely sliced小葱🛒 local2 stalks
- salt盐🛒 local1/2 tsp
- sugar白糖🛒 local1 tsp
- light soy sauce (optional)生抽（可选）🏮 asian1/2 tsp
sugar: Balances tomato acidity — this is the 'secret' home touch.
🌶️ Adjust to your taste
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Instructions
1Beat the eggs with 1/4 tsp salt until the yolks are fully broken. Cut tomatoes into bite-size wedges.
打散鸡蛋，番茄切块
🔍 Look for⏱ about 30 seconds of beatingVisual: Egg liquid is uniform pale yellow with no visible yolk streaks
You know it's right when: Fork leaves a smooth ribbon when lifted
2Heat 2 tbsp oil in a wok or large skillet over medium-high until shimmering. Pour in the eggs.
热油下蛋液
🔍 Look for🔥 Medium-high⏱ 30-40 secondsVisual: Oil shimmers; eggs puff and set at the edges within seconds
You know it's right when: Edges turn light golden and release easily from the pan
3Scramble the eggs just until softly set (still a little glossy), then scoop them out onto a plate. Don't overcook — they finish in the sauce.
嫩炒后盛出
🔍 Look for⏱ 45-60 seconds totalVisual: Curds are soft and glossy, not dry or browned
You know it's right when: No raw liquid left, but curds still look moist
4Add the remaining 1 tbsp oil and the tomatoes with 1/4 tsp salt. Sauté over medium-high.
下番茄翻炒
🔍 Look for🔥 Medium-high⏱ 2-3 minutesVisual: Tomatoes release juice and start to soften
You know it's right when: Edges go translucent and the pan fills with pink juice
5Press a few wedges with your spatula to release more juice. Add the sugar (and soy, if using).
压出汤汁，加糖
🔍 Look for⏱ 1 minuteVisual: Sauce turns glossy deep-orange
You know it's right when: Juice is actively bubbling, not evaporating to dryness
6Return the eggs to the pan and toss gently for 20 seconds so they soak up the sauce. Finish with scallions.
回锅裹汁，撒葱
🔍 Look for⏱ 20-30 secondsVisual: Eggs are coated in glossy orange sauce
You know it's right when: Sauce clings to the egg curds
Tips
- · Serve immediately over steamed rice — the sauce is the point.
- · Ripe, soft tomatoes make the best sauce. If tomatoes are hard, add 2 tbsp water while cooking.
- · The sugar is not optional in the home version: it's what makes it taste like 家常, not sour.
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