chinese scrambled eggs & tomato


  • 6 large eggs, beaten
  • ½ teaspoon salt, or to taste, divided
  • 1 to 2 tablespoon vegetable oil or other neutral oil, divided
  • 2 cups (about ¾ pound) tomato wedges, or halved grape or cherry tomatoes (I like a mix)
  • 1 to 2 teaspoons sugar (optional)
  • ⅛ teaspoon black pepper


  1. Whisk the eggs and ¼ teaspoon salt together until very well combined, 1 to 2 minutes. Set aside.
  2. In a medium saucepan or large wok, heat a tablespoon of oil over medium-high. Add the tomatoes, sugar (if using), black pepper, and another ⅛ to ¼ teaspoon salt, and cook until the skins wrinkle and the tomatoes soften and release liquid, 3 to 4 minutes. Remove from the pan and set aside. Wipe out the wok.
  3. In the same pan, heat another tablespoon of oil over high until shimmering. Add the beaten eggs; they should immediately sizzle in the pan. Cook briefly until a layer of egg forms on the bottom of the pan, 30 seconds to 1 minute, then use a large spatula or wooden spoon to push the cooked layer to the side, letting the uncooked egg flow underneath, and let a new layer of egg cook. This creates crepe-y layers of scrambled eggs; it’s not essential, but it’s a nice texture. Repeat until most of the egg is cooked but it’s still liquid in spots. Add the cooked tomatoes. Stir until combined, breaking the eggs into smaller pieces, and leave on the heat until the eggs are fully cooked. Adjust seasonings and serve immediately.


This is best, as with most tomato dishes, when tomatoes are in season and at their sweetest. If making it in the winter, I like to add a teaspoon or two of sugar; using grape or cherry tomatoes also goes a long way in adding a little bit of sweetness.