Chef Baek’s Foolproof Tomato and Egg Stir-Fry
Chef Baek’s Foolproof Tomato and Egg Stir-Fry
Simple Tomato and Egg Stir-Fry by Chef Baek
Introducing Chef Baek’s Tomato and Egg Stir-Fry, a delightful taste of Chinese home cooking. The harmonious blend of fresh tomatoes and tender eggs is exquisite, and the simple preparation method makes it easy for anyone to follow. It’s a wonderful dish that works perfectly as a side for rice or as a sophisticated snack to accompany a cold beer. Zero chance of failure! Create this delicious tomato and egg stir-fry right now.
Main Ingredients- 4 large eggs
- 2 medium tomatoes (or a handful of cherry tomatoes)
- 1/4 of the white part of a scallion
Cooking Instructions
Step 1
First, crack 4 eggs into a wide bowl. Add a pinch of salt. Remove the chalazae (the stringy bits) and gently whisk the yolks and whites together with a fork or whisk until just combined. Avoid over-whisking; just ensure everything is mixed.
Step 2
Heat a generous amount of cooking oil in a non-stick pan over medium-high heat. Pour in the beaten eggs. Using chopsticks or a spatula, gently stir and scramble the eggs until they form soft curds. Before they are fully cooked, when they are still slightly moist, turn off the heat and carefully transfer them to a separate bowl. They will be stir-fried again, so avoid overcooking them to maintain a tender texture.
Step 3
In the same pan, add a little more cooking oil. Add the thinly sliced white parts of the scallion and stir-fry over low heat until fragrant and lightly golden. Be careful not to burn the scallions. This process creates fragrant scallion oil, which adds depth to the dish.
Step 4
Now, add the tomatoes, washed and cut into bite-sized pieces (about 8 wedges each). I usually use cherry tomatoes, but regular tomatoes work well too. About 2 medium tomatoes will provide a good balance with the eggs. Stir-fry the tomatoes over medium-high heat for about 2 minutes. Avoid overcooking, as they can become mushy. You want them to be just tender.
Step 5
Once the tomatoes begin to soften slightly, pour 1 Tbsp of soy sauce and 1 Tbsp of oyster sauce around the edges of the pan. Let them sit for about 10 seconds without stirring, allowing the sauces to caramelize slightly against the hot pan. This is a key step for developing deeper flavor. Be mindful of the heat to prevent burning.
Step 6
Now, gently mix the tomatoes and the caramelized sauces together with a spatula, stirring and cooking for about 1 minute. This allows the tomato juices and sauces to meld beautifully, creating a delightful sweet and savory flavor profile.
Step 7
Return the pre-cooked scrambled eggs to the pan. Gently toss them with the tomatoes and sauce, just to heat through. You only need about 30 seconds of stirring to ensure the eggs are warm without overcooking. Finally, drizzle in 1 tsp of sesame oil for an extra nutty aroma. Your delicious Tomato and Egg Stir-Fry is ready! Serve it over warm rice for a hearty meal or enjoy it as a fantastic side dish with your favorite beer.
