Chinese Scrambled Eggs With Tomato Recipe

Serves: 2 Save

Ingredients (18)

  • For the Scrambled Eggs:
  • 6 large eggs (305g)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 tablespoon (15ml) water
  • 5 tablespoons plus 2 teaspoons (85ml) neutral oil, such as peanut oil, divided
  • To Finish:
  • 4 scallions, white and light green parts minced, dark green parts sliced thinly on the bias, divided
  • 4 small garlic cloves (15g), finely minced
  • One 1/2-inch piece (10g) fresh ginger, peeled and finely grated
  • 6 ripe Roma (plum) tomatoes (about 1 1/4 pounds; 545g), cored and cut into 1-inch pieces, or one 28-ounce (794g) can whole peeled tomatoes, tomatoes drained then cut into 1-inch chunks
  • 1/2 teaspoon Diamond crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight
  • 1 dash MSG (optional)
  • 2 tablespoons (30ml) Shaoxing wine
  • 1 teaspoon (5ml) Chinese light soy sauce
  • 1/4 teaspoon finely ground white pepper:
  • 1/2 teaspoon Chinkiang black vinegar
  • 1/4 teaspoon toasted sesame oil (optional)
  • Cooked rice, for serving


Learn how to make this recipe at Serious Eats