Scrambled eggs w/ tomatoes (黄金满屋，鸿运当头)
Posted in 30-minutes recipe, Chinese, egg, tomato, vegetable, Vegetarian
Have you seen a TVB Hong Kong cooking show called “SO FAR 苏 GOOD”? It is hosted by Susie Wong (苏施王). I love watching her show as she is straight-to-point, sprinkled with lots of typical Hong Kong humour.
When I first chanced upon her show, she was teaching a group of newly wed couples (all inexperienced in cooking) on how to make the perfect scrambled eggs with tomatoes (蕃茄炒蛋). Although it is not a new dish to me, I was very impressed with the method she taught them. It was totally different from those western methods I have read/ tried before. Having tried it myself, I find her way of cooking produces scrambled eggs with a smoother texture. Below is her recipe (with some slight modifications):
Click on the link to watch her cooking demo – 蘇GOOD 04 番茄煮鸡蛋
Ingredients:
3 medium-sized eggs
2 medium-sized tomatoes (I replaced with 1 tomato and some canned diced tomatoes)
1 medium sized onion (chopped)
Seasonings:
Tomato ketchup
Light soya sauce
Sugar
Pepper
Cornflour (mixed with water)
Methods:
Group (A)
1) Boil water (volume should be enough to cover the tomatoes). Remove the stems of the tomatoes. Use the tip of a knife to cut a very shallow “X” on the bottom of the tomato. Drop the tomatoes into the boiling water. Keeping them in for just 30 secs and taking them out quickly. Once the tomatoes get cooled, peel off the skin with your hands and dice.
2) Heat up wok with oil. Sauté onion until fragrant.
3) Add in diced tomatoes and simmer until they turn mushy.
4) Add in tomato ketchup (according to your personal preference). Start with 2 tbsp.
5) If it is too sour, add dash of sugar. If it is too sweet, add dash of light soya sauce.
6) If the tomato gravy is too dry, add dash of water.
7) Thicken with cornflour solution. Dish up and set aside.
Group B
1) Separate egg whites and egg yolks.
2) Beat egg yolks. Add in light soya sauce (salt should not be used) and pepper.
3) Mix with some cornflour solution to produce a fluffy texture. (I learnt this tip from a cookbook).
4) Combine with egg whites and stir until it is well-combined. Do not beat the egg whites.
5) Heat up wok with oil under high heat. When the oil is hot, pour in the egg mixture. (The egg mixture will not stick to the wok if the oil is hot enough). Stir quickly until the eggs are firm and set. Dish up and pour over group A. Use a spoon to mix well the scrambled eggs and tomatoes. Serve.
Since we are still in Chinese New Year celebration mood, which last for 15 days, I like to name this dish as “黄金满屋，鸿运当头”(House gets laden with gold, prosperity has arrived)! This auspicious name is derived from the colour combination of this dish. Yellow (egg) signifies gold and red (tomato) signifies prosperity. If that sounds auspicious to you, why wait? Try it out.
If you like this article, please share:
Beautiful color… I like to make this kind of dish sometime 🙂
Wow, what a good name for the dish! 🙂 Eh? 鸿运当斗, the tou should be 头 right?
Selba: Tks for your kind words! Hope you will like it.
Little Inbox: Tks for highlighting the error. Hope my Chinese teacher never see it. Hehehe! 😉
Nice colours, nice phrases! Really 鸿运当头 !
Hi, guess there is typo on Step 2 and 4 under Group B, i.e. Step 2 states beat egg yolk (should it be egg white?) and Step 4 says “do not beat egg yolk”. Simple dish but it definitely looks nice!
Alice (BOLNT): May the God of Prosperity (Chai Sen) follow us closely in the Year of Ox! Hahaha!
Anonymous: Tks for highlighting my typo. Dunno why my brain and eyes cannot coordinate well during this festive season. Hehehe! Only beat the egg yolks not the egg whites as it is to minimise the formation of bubbles in the egg mixtures.
omgod i love tomatoes + scrambled eggs.. my mom makes them and it’s so good!
Good name!!!! 🙂
I love how you shoot the food. It surely made a simple dish irresistible. 🙂
My way is almost similar except i do get rid of the tomato seeds and add a dash of sesame oil. 🙂
http://crizfood.com/
A very auspicious dish! Adding cornflour to yolks is new to me. Will try this next time.
Pearl: U r so lucky to have mom’s cooking! I had been eating outside food since my uni time.
NKOTB: Kam Siah! Kam Siah!
Criz Lai: Tks for your compliment. I am so flattered!! Never use sesame oil before. Will try it out next time. Tks for sharing.
Pigpigcorner: Remember to dilute the cornflour with some water before adding into the egg mixture. Hope u like it. 😉
It sounds like a simple dish but I understand it is not easy to cook this dish to perfection.
Now this is really useful. My scrambled eggs dish is usually 3-4 steps 🙂
Does it taste sour since so much tomatoes are added? Just curious since i have not tried before. Only tried eating sunny side up with tomato sauce. ;p
oh my! I love this simple scramble eggs wi tomato..
A good combination of colour and name for this dish.
This is the type of breakfast I hope to wake up to 😀
Mind telling me what’s the difference on the way she taught compared to others that made hers standing out?
Tigerfish: Agreed with u. Timing and temperature are the 2 key points.
Worldwindows: Glad to know that u find these steps useful.
Dora: It depends on the type of tomato u use. Get those fully ripen tomatoes. If u find that it is still sour during cooking, add dash of sugar.
Beachlover & CKlam: Tks!!
Noobcook: Yes, it is indeed a perfect breakfast for me too!
Cariso: She asked all the couples to made this dish first and then pointed out their mistakes. Then she did a cooking demo based on her own method. After that, all the couples made their comments on her cooking. U can watch her show at http://v.youku.com. Did I answer ur question?
thanks for sharing this good tip on frying egg… must try!!! And your beautiful photos have already convinced me the great result!
Ya, thank you!
I love this dish. It reminds me of something I Dad used to make for me.
I love cooking scrambled eggs with tomatoes. Not only does this dish yummy, but also healthy.
Your way of cooking scrambled eggs quite different from mine. I like to give it a try next time I cook this dish.
Gattina: Tks for your compliment. I still have a lot to learn from you. Your shots are really fantastic!
Pam: Wow! Ur dad must be a great cook. Unfortunately my dad never cook.
Christine: This is the first time I tried Susie Wong’s method. My previous method is also diff than hers.
I’ll ignore the tots bit because this looks just delicious as a breakfast for me, too!
hi, i like to view ur site very much.
u make me know a lot to cooking n loves to cooking as i can c lots of ur effort there.
this recipe make me giggle a while thinking back bout that episode where the couples ‘play’ wif the egg.
one couple most funny where they just put the whole egg in the tomato on the wok n close the wok.
I need to try this recipe. I’ve only mixed eggs with milk, not corn starch before. Thanks for the great tip. Love it!
Scott At Real Epicurean: Tks for dropping by at my blog and your kind comments. 😉
Anonymous: Tks for your compliments! I am still a novice in cooking. U r also a fan of Susie Wong? That’s great!! Nowadays I watch her show from Youtube and http://v.youku.com.
Shavedicesundays: Besides scrambled eggs, I also used cornstarch for omelettes too. Give it a try!
Wow, this is a good dish for me to try on my kids. I only know scrambbled onion eggs, didn’t know there are so many variations to egg-dishes out there!!!
Thanks!!
Tin: Hope to hear good news from you! 😉 Another recommended egg dish for ur kids: ridge gourd with prawn omelette
That looks like a nice breakfast!
Thanks a lot! I will note the dish “ridge gourd with prawn omelette” down as well.
Sad to say, still no improvement from my son yet… 🙁
He only sits on the hair chair for his feed for a short while. Then he struggles to come down. As for my dd, I’m glad she now eats for about an hour only! Great improvement from her 3-hour self-feed 🙂 (but better keep fingers crossed first, cos’ those were on good days)
Kevin: Tks for visiting my blog and hope to see u again!
Tin: If you are persistent, consistent and patience enough with your approach, thing is definitely going to improve. Just a matter of time. 加油！
Thank you for sharing this.
This is one of my favorite all-time-dish =D
I realize that different people cooking taste differently. Mine taste way different from my mum’s which of course, mine belongs to the lousy category =p
I love this.
Diana Tan: Tks for the link. Mom’s cooking is always considered the best by her children. I still miss my mom’s cooking a lot even though I can cook now. 😉
I read that milk may also give the eggs a nice fluffy texture (plus added creaminess) and frying in a bit of butter also helps. Is cornstarch a better alternative to milk? Recipe looks good otherwise.
Lilian: Yes, you’re right. Milk and butter are commonly used to make scrambled eggs more fluffy and creamier in Western cookbooks. But, I will not say that cornstarch is a better option than milk. It depends on the individual’s palate. This featured recipe is slightly drier, has heavier taste of egg and tomato. Thus, it goes well with rice and suitable to people who dislike milk and butter in their dishes (especially Chinese old folks). Another way to make the eggs softer and smoother is to stir them until 90% cooked, off the heat immediately and continue to stir until they are fully set and firm. Hope this helps. Do let me know how it goes. 😉
If so, how much cornflour? 1 tsp in 2 tsp water?
Lilian: Yes, it should be fine. 😉
Thanks for sharing all these simple yet yummy homecooked food. You are my ‘go-to’ whenever I want to cook something simple and nice for my kids. 🙂
KY: Thanks for all the great words and your kind support!! I’m so flattered. Do share with me your feedback after trying out the recipes. 😉
You’re most welcome. Sorry I haven’t been providing feedback! This dish turns out well each time I make it but I don’t do step 1 (blanch tomatoes and peel skin). I tried your method of separating the yolks and the whites but didn’t taste the difference so I usually beat the eggs together.
I went to the website you linked but it’s all in Chinese and I don’t read Chinese so couldn’t search for the video. 🙂
KY: Sometimes I also skipped step 1 because my son didn’t mind eating the skin. It saved me lots of works and helped me to speed up the cooking process too. You should be able to tell the difference if you beat the yolks first and stir it with the whites later. I had created a new link of the video in my post. Please check whether you are able to watch the video or not. After watching it, try again and let me know how it goes. 😉
Hi again, I could see the video from the new link. I did try again but er.. I still can’t really taste the difference! Maybe because of the tomato sauce the dish is not dry so the eggs taste soft. 😉
KY: Thanks for sharing your outcome. I guess you must be very skillful in cooking your eggs. Thus, both ways work well for you. 😉
I’ve tried on this recipe yesterday. Never knew a simple ‘tomatoes + Egg’ ingredient could be soooooo tasty!!! The different style of cooking it makes the difference and adds to the taste. Thanks a lot for sharing this.
Maili: So glad to receive your feedback!! It’s my pleasure to share. This dish is also my family’s favourite. 😉
[…] If you can’t tell by my instructions, I don’t have a well-stocked kitchen so I had to make tons of modification. In fact, I didn’t even use real tomatoes because I took my Roma tomatoes out of the fridge and they were moldy (oops). I happened to have a can of diced tomatoes so I used that as a substitute instead. Needless to say, I recommend using real tomatoes so your dish would actually look edible like this. […]
The boys who i look after love this dish!!! The small boy love tomato most since he was 9 month baby!! He will finished one plate of this dish !! Sometime i changed the eggs with chicken meat add some corn kernel on it !! I add a dash of worchester sauce too !!!
SweetJavanese: Any tomato lover, just like my son. You’re very creative. The boys are so lucky to have you to cook for them! 😉
Hi, is there any healthier version to substitute for the tomato ketchup? Thanks
Cj: Tomato ketchup is the key seasoning in this recipe. So sorry, I’m not sure how to substitute it unless you make your own. 😉
Hi may I know the tomato sauce that made from group A can be made more and keep in the fridge? So that the next day or two can use it to make the tomato okra?
Siew: Yes, you can. 🙂