Chinese Scrambled Eggs with Tomato
A classic Chinese home-style dish featuring scrambled eggs with tomatoes.
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- •4 Eggs
- •Salt
- •Sugar
- •MSG(optional)
- •White pepper(optional)
- •Fish sauce(optional)A dash
- •1 teaspoon CornstarchMixed with water
- •1 tablespoon WaterMixed with cornstarch
- •2 tablespoons ButterCut into cubes
- •OilFor cooking
- •1 TomatoBeefsteak or other type, chopped
- •Garlic chives(optional)Can substitute with scallions
- •Ketchup(optional)
- •Cilantro(optional)For garnish
- 1
Preheat the wok over high heat.
1 min
- 2
Beat 4 eggs with salt, sugar, MSG, white pepper, and a dash of fish sauce.
2 min
- 3
Mix 1 teaspoon of cornstarch with 1 tablespoon of water and add half to the eggs.
1 min
- 4
Add 2 tablespoons of cubed butter to the eggs.
1 min
- 5
Rub a tiny film of oil into the wok and reduce heat to low.
1 min
- 6
Pour eggs into the wok and scramble gently.
2 min
- 7
Remove eggs and set aside. Increase heat to high.
1 min
- 8
Add more oil and chopped tomato to the wok. Season with salt, sugar, MSG, and ketchup.
2 min
- 9
Add remaining cornstarch slurry to the tomatoes.
1 min
- 10
Return eggs to the wok, mix with tomatoes, and garnish with cilantro.
1 min
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