Recipe 21 / 24
CN · China / home-style
Tomato Egg Stir-Fry
番茄炒蛋 is Chinese 家常菜 at its most revealing: few ingredients, but only a narrow window between cloud-soft egg, raw watery tomato, and rubbery overcooking.
Keep large cloud-soft egg curds distinct inside a fresh, spoonable tomato sauce.
- Place & style
- China / home-style Chinese · Main
- Yield
- 2 servings Egg · spice 0/5
- Time
- 13 min 7 min prep · 6 min cook
- Cook level
- Beginner vegetarian · 15-minute · weeknight · rice bowl
Bumbu / flavour foundation
ripe tomato, scallion, Shaoxing, white pepper, sesame
Egg and tomato are cooked separately. The eggs leave the wok at roughly three-quarters set; tomatoes then make their own sauce before the eggs return for only a brief final fold.
Equipment
- seasoned carbon-steel wok or 28 cm non-stick skillet
- broad wok spatula
- medium mixing bowl
- balloon whisk or fork
- clean plate for the soft-set egg
- instant-read thermometer
Read the visual cue before each step. The clock is guidance; the food decides when you move.
01 · Market sheet
Know what you are buying.
Every ingredient is shown in context, named in English and Bahasa Indonesia, and tied to its job in the dish.Fresh produceSayur & bahan segar
500 g, about 4 medium
ripe medium tomatoes
tomat merah matang
fresh sweet-tart sauce with intact softened wedges
Generated reference - not verified cook evidence.
Watch: Keep the seeds and juice; dry seeded flesh cannot make the spoonable sauce.
2, about 30 g
scallions
daun bawang
white parts perfume the tomatoes and green parts freshen the finished dish
Generated reference - not verified cook evidence.
Meat or seafoodDaging atau seafood
4, about 200 g without shells
large eggs
telur ayam ukuran besar
large cloud-soft curds that carry the fresh tomato sauce
Generated reference - not verified cook evidence.
Watch: Use clean, uncracked eggs and cook the thickest curd to 71°C; texture alone is not a safety test.
Dry pantryBahan kering
60 ml
cold water, divided
air dingin, dibagi
loosens the egg mixture and starts a controlled tomato sauce
Generated reference - not verified cook evidence.
30 ml
neutral cooking oil, divided
minyak goreng netral, dibagi
20 ml puffs the egg and 10 ml carries the scallion and tomato
Generated reference - not verified cook evidence.
4 g
fine salt, divided
garam halus, dibagi
seasons egg and tomato independently before the final fold
Generated reference - not verified cook evidence.
6 g, about 1 1/2 tsp
white sugar
gula pasir
balances tomato acidity without making the dish taste sweet
Generated reference - not verified cook evidence.
SpicesRempah
0.5 g, about 1/4 tsp
ground white pepper
lada putih bubuk
quiet warm lift without black flecks
Generated reference - not verified cook evidence.
SaucesSaus & bumbu botol
5 ml
Shaoxing cooking wine
arak masak Shaoxing
a small aromatic lift inside the egg mixture
Generated reference - not verified cook evidence.
Watch: Contains alcohol and may contain wheat or sulphites; check the exact label.
2.5 ml
toasted sesame oil
minyak wijen sangrai
a restrained off-heat nutty finish
Generated reference - not verified cook evidence.
Watch: Contains sesame; add only after the heat is off.
GarnishPelengkap
400 g cooked, optional
cooked jasmine rice
nasi melati matang
optional prepared accompaniment for two generous bowls
Generated reference - not verified cook evidence.
Calculated estimate · per serving
Nutrition information
1 of 2 recipe servings; optional 200 g cooked jasmine rice excluded
- Energy
- 1460 kJ349 kcal
- Protein
- 15.1 g
- Carbohydrate
- 14.8 g
- Sugars
- 10.3 g
- Dietary fibre
- 3.5 g
- Total fat
- 24.8 g
- Saturated fat
- 4.4 g
- Sodium
- 945 mg
How this estimate was calculated
Calculated from the authored edible ingredient weights using representative AFCD Release 3 and USDA FoodData Central profiles, then divided by the recipe yield. Energy follows the FSANZ ingredient-contribution method. Optional serving accompaniments are excluded. The calculation counts four 50 g edible eggs and all measured neutral and sesame oil, salt, and cooking wine.
Calculated estimate only, not a laboratory result or personalised dietary advice. Actual values vary with brands, produce, meat trim, substitutions, final serving size, and how much cooking or rendered oil is left in the pan or skimmed. Check packaged labels for allergens and sodium; consult an accredited practising dietitian or clinician for medical dietary needs.
Reference data: Australian Food Composition Database · FSANZ calculation method · USDA FoodData Central · calculated 2026-07-14
02 · Method
Cook in order. Read the decisive cue.
5 stages · 13 min total
Stage 01
Cut tomatoes without losing their juice
Core each tomato and cut it into eight bite-size wedges, roughly 2-3 cm. Keep every seed and drop of juice. Separate the scallion whites from the greens. Peeling is optional; for thick-skinned tomatoes, score, blanch for 30 seconds, chill, and peel before cutting.
- Move on when
- Plump tomato wedges sit in their own juice, with white and green scallion parts held separately.
- Common mistake
- Removing seeds or cutting tiny dice makes the result dry or indistinct.
- Recovery
- Pause before the next step, compare the cue, then correct heat, moisture, or seasoning while the dish is still flexible.
Stage 02
Beat the eggs until lightly aerated
Whisk the eggs with 15 ml of the measured cold water, 1.5 g of the measured salt, all the white pepper, and the Shaoxing for 30-45 seconds. Reserve the remaining 45 ml water and 2.5 g salt for the tomatoes. Stop when whites and yolks are fully joined and fine foam forms.
- Move on when
- The mixture is evenly golden with fine bubbles and no translucent white ropes.
- Common mistake
- A few lazy fork strokes leave rubbery white streaks and uneven curds.
- Recovery
- Pause before the next step, compare the cue, then correct heat, moisture, or seasoning while the dish is still flexible.
Stage 03
Soft-scramble and lift early
For carbon steel, preheat the wok until the first wisp of smoke; for non-stick, heat until properly hot but not smoking. Add 20 ml of the measured oil, reserving 10 ml for the tomato. Pour in the egg, leave it for 3 seconds, then make broad sweeping folds so liquid runs onto the hot surface. Transfer to a clean plate after about 25-35 seconds, when only 70-75% set.
- Move on when
- Large puffy curds remain glossy and moist on top with no brown crust.
- Common mistake
- Fully cooking the eggs now guarantees rubbery eggs after the second pass.
- Recovery
- Pause before the next step, compare the cue, then correct heat, moisture, or seasoning while the dish is still flexible.
Stage 04
Draw a fresh sauce from the tomatoes
Add the reserved 10 ml oil. Sizzle the prepared scallion whites for about 10 seconds, then add the tomatoes over high heat for 30 seconds. Add the reserved 2.5 g salt and all the sugar, toss, then add the reserved 45 ml water. Cover over medium-high for 60-90 seconds. Uncover, press only about one-quarter of the wedges, and cook another 30-60 seconds.
- Move on when
- Wedge edges soften and release an orange-red sauce that coats the wok while most centres remain intact.
- Common mistake
- Boiling every wedge into purée or adding a heavy slurry makes the dish gloopy and flat.
- Recovery
- Lower the heat immediately, skim or stir gently, and continue at a small simmer until the surface calms.
Stage 05
Fold once, verify, and serve
Lower to medium. Return the egg and fold only two or three times for 20-30 seconds so the tomato sauce settles into the curds. Verify the thickest curd reaches 71°C and no liquid raw egg remains; if necessary, cover for only 10-15 seconds. Turn off the heat immediately, add the sesame oil and prepared scallion greens, and serve with the optional jasmine rice. Refrigerate leftovers in a shallow container within 2 hours and use within 2 days for best texture; reheat once to 74°C.
- Move on when
- Distinct golden folds hold red-orange sauce in their creases, with bright scallion and no watery pool.
- Common mistake
- Chopping or simmering the curds in the sauce turns them small and tough.
- Recovery
- Lower to a gentle simmer and give it more time; texture fixes happen slowly, not with harder heat.
03 · Source & shop
Where the guidance comes from.
Technique guidance is stable editorial material. Prices, stock, and local availability should be rechecked before a special trip.Melbourne
- Choose the ripest thin-skinned round or vine tomatoes first; the nearest or cheapest pack is not useful if the fruit cannot release a fresh sauce. Eggs and scallions are standard supermarket lines.
- Mr Dad Queen Street, SolAsia QV, KT Mart / KKETTA, and Tokyo Hometown are documented CBD specialist options for Shaoxing, white pepper, and toasted sesame oil. The store pages show location evidence, not live shelf inventory.
- Coles, Woolworths, and IGA catalogue links help identify forms and pack sizes. Confirm the selected CBD store's current range and price before travelling.
- For an alcohol-free dish, replace Shaoxing with 5 ml water. For sesame allergy, omit sesame oil rather than adding sesame seeds.
Jakarta
- Buy ripe tomatoes, clean uncracked eggs, and scallions from a high-turnover pasar stall or supermarket; cook the dish the same day for the clearest texture.
- Chinese pantry sections at larger supermarkets or trusted online grocers are the practical route for Shaoxing and toasted sesame oil; ordinary salt, sugar, oil, and rice need no specialist stop.
- Super Indo, Ranch Market, Hypermart, Sayurbox, Tokopedia, Shopee, and GrabMart searches are discovery aids. Confirm the exact seller, label, expiry, and delivery temperature before ordering.
- For alcohol-free or gluten-free needs, use the authored substitution and read the exact product label; a retailer category name does not prove suitability.
Editorial provenance
The Woks of Life - Chinese Tomato Egg Stir-Fry
Cross-checks the four-egg to 500 g tomato scale, strongly beaten egg, separate soft egg cooking, brief covered tomato sauce, and short final fold with Shaoxing, white pepper, sugar, and sesame oil.
Supports: four-egg and tomato ratio, separate egg and tomato cooking, brief final fold.
Boundary: This is one well-documented family version. Scallion or ginger, ketchup, slurry, wine, sesame oil, and sweetness vary widely across Chinese homes.
Reviewed 2026-07-10Made With Lau - Tomato & Eggs
Cross-checks optional tomato peeling, strongly beaten egg, removing curds while still underdone, cooking tomatoes separately, and ketchup or slurry as one Cantonese family style.
Supports: optional peeling, early egg removal, documented ketchup-and-slurry variation.
Boundary: The ketchup-and-slurry approach is presented as a legitimate variation, not a requirement for all tomato-and-egg dishes.
Reviewed 2026-07-10Red House Spice - Tomato Egg Stir-Fry
Cross-checks ripe thin-skinned tomatoes, high-heat tender egg, a simple salt-and-sugar home style, and a sauce that does not require cornstarch.
Supports: ripe tomato selection, tender high-heat egg, no required cornstarch.
Boundary: It documents one concise home style; regional and household seasoning choices remain variable.
Reviewed 2026-07-10FoodSafety.gov - Safe Minimum Internal Temperatures
Applies 71°C to egg dishes and 74°C to reheated leftovers, verified in the thickest curd rather than inferred from colour alone.
Supports: 71°C egg-dish minimum, 74°C leftover reheating, thermometer verification.
Boundary: A glossy surface is a quality cue but cannot independently prove a safe egg temperature, especially for vulnerable diners.
Reviewed 2026-07-10Generated reference image · not verified cook evidence
Recorded as a local editorial or generated visual cue asset, not an independent external source.
Supports: finished-dish appearance, image credit boundary.
Boundary: A local or generated asset is visual guidance, not evidence of authenticity, ingredient quantities, timing, safety, or method accuracy.
Reviewed 2026-07-10Bumbu Lens editorial method audit
Reviewed Tomato Egg Stir-Fry as an ordered cook flow with visual cues, common mistakes, and recovery notes.
Supports: method sequence, visual checkpoints, mistake and recovery notes.
Boundary: Use this as editorial guidance; run a tested-kitchen pass before publishing nutrition, safety guarantees, or commercial pack quantities.
Reviewed 2026-07-10Bumbu Lens Melbourne/Jakarta sourcing heuristic
Mapped ingredient groups to likely Melbourne grocer, supermarket, butcher, pasar, and Jakarta supermarket paths.
Supports: Melbourne sourcing, Jakarta sourcing, volatile availability boundary.
Boundary: Ingredient availability, price, and store stock change; verify with local grocers before travel, bulk shopping, or holiday cooking.
Reviewed 2026-07-10Your next cook
Kitchen notes
Record the batch size, timing, substitutions, and visual cue you want to remember next time.