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Writer's pictureLace Zhang

To me, the perfect tomato egg has curds that are just set, not runny (we’re not doing a Western- style scramble now, are we?), and certainly not a leaky or watery mess! The ratio of tomato to eggs is also key here. Like in any rewarding relationship, they are partners of equal standing, neither one outshining or overpowering the other — we don’t want a tomato salad coddled with a little egg here.Recipe Excerpt is taken from my second cookbook, "Around the Dining Table".







Ingredients

  • 4 eggs

  • 1/4 tsp salt

  • A dash of white pepper

  • 1/2 tsp cornstarch dissolved in 1 tsp water

  • 1 tsp Shaoxing wine

  • 1 Tbsp canola oil or corn oil

  • Spring onions for garnishing, chopped

  • For the Sauce

  • 1 tomato

  • 1/4 white onion, peeled

  • 60 g ketchup

  • 1 tsp cornstarch, dissolved in 1 Tbsp water

  • 4 tsp water

  • 1/2 tsp white sugar

  • 1/2 tsp light soy sauce

  • 1 Tbsp canola oil or corn oil A pinch of salt



Directions

  • Prepare the sauce first. Slice the tomato in half, then cut each half into 2 or 3 large wedges. Slice the onion thinly.

  • Mix the ketchup, cornstarch slurry, water, sugar and soy sauce in a bowl. Keep this handy.

  • Heat a wok over medium-high heat and add the oil. When the

  • oil is hot, toss in the onion with a small pinch of salt. Continue stir-frying until onion is softened, but not brown. Add the tomato chunks and leave them for about 30 seconds to char. Drizzle in the ketchup mixture and let everything come to the boil. Once the sauce thickens, switch off the heat and set aside in a bowl.

  • We’ll now be cooking the eggs. In a bowl, beat the eggs, salt, pepper, Shaoxing wine and cornstarch slurry together.

  • Rinse your wok to get rid of any tomato-ey residue, then heat the cleaned wok over medium-low heat. Add the oil and when it is hot, pour in the beaten eggs and, working quickly, use a spatula to draw the sides of the egg mixture towards the centre. You want it to be cooking evenly, so keep doing this until the eggs are 80 per cent done. The wok is hot, so this happens quickly! Switch off the heat and let the eggs cook in the residual heat. Toss in the sauce and mix well.

  • When the egg curds are just set and marbled red with the sauce, dish out and garnish with spring onions.




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