Chinese Tomato Egg
Nov 03,2026 | Feng He Garden
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Ingredients
- Fresh Eggs: 4 large (beaten with 1 tsp Shaoxing wine and 1/2 tsp oil)
- Ripe Tomatoes: 2 medium (peeled, halved, and cut into wedges)
- Aromatics: 2 scallions (white parts chopped fine, green tops cut into 1-inch lengths)
Sauce & Seasoning:
- 1/2 tbsp Feng He Garden First Extract Soy Sauce
- 1/2 tsp salt (divided)
- 1/2 tsp sugar
- 3 tbsp cooking oil (divided)
Method
- The Large-Curd Push: Heat 2 tbsp oil in a wok until it shimmers with faint smoke. Pour in beaten eggs. Wait 4 seconds until the bottom inflates, then make 3 or 4 wide, firm pushes with your spatula to form large, fluffy chunks. Scoop onto a plate while soft and glossy.
- Build the Gravy: Add 1 tbsp oil to the wok. Add scallion whites and half the tomato wedges with 1/4 tsp salt. Stir-fry for 2 minutes over high heat, mashing with your spatula until a thick red sauce forms.
- Sizzle the Soy Sauce: Add remaining fresh tomato wedges and sugar. Push tomatoes to one side. Splash 1/2 tbsp Feng He Garden First Extract Soy Sauce directly against the hot metal wok wall. Let it sizzle 2 seconds, then stir into the sauce.
- Coat & Plate: Turn off the heat. Return egg chunks and scallion greens. Flip the red gravy over the eggs 2 times to coat. Plate immediately.
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