Fluffy egg curds folded through juicy fresh tomatoes in a light, naturally sweet-savory sauce
Fānqié chǎo dàn is everyday Chinese home cooking: eggs are scrambled until barely set, removed, and returned only after fresh tomatoes have released a light sauce. Cooking the two elements separately protects the eggs from becoming rubbery and allows the tomatoes to soften without disappearing. This version uses no bottled stir-fry sauce or ketchup.
- Prep
- 7 mins
- Cook
- 8 mins
- Total
- 15 mins
- Serves
- 4
- Difficulty
- Easy
- Cuisine
- Chinese
The recipe
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Before you start
Cut each tomato into bite-size wedges, retaining the juice. Separate the white and green parts of the spring onions and slice them. Beat the eggs with 2 g salt and white pepper just until uniform; excessive beating creates foam instead of tender curds.
Ingredients
For the eggs
For the tomatoes
Quantities change with servings; cooking times stay the same.
Equipment
- Seasoned wok paid link
- Wok spatula paid link
- Mixing bowl paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
Method
Heat a seasoned wok over high heat until a drop of water evaporates immediately.
Add 25 ml oil and swirl. Pour in the eggs and let the edges set for 5 seconds.
Push the cooked edges toward the center while tilting the wok so uncooked egg reaches the surface. When large glossy curds have formed but remain slightly underdone, transfer them to a bowl.
Return the wok to high heat and add 20 ml oil followed by the spring-onion whites. Stir for 10 seconds.
Add the tomato wedges, sugar, and remaining salt. Stir-fry for 2 minutes, pressing only a few wedges to release juice.
Add the water and simmer for 1–2 minutes until the tomato is tender but still holds its shape.
Return the eggs and any collected juices. Fold gently for 30–45 seconds until warmed and coated with tomato.
Remove from the heat. Add sesame oil and the spring-onion greens, fold once, and serve immediately.
Chef’s notes
Have all ingredients beside the wok before heating it; the actual cooking is very fast.
Remove the eggs while they are still glossy because they cook again when returned to the tomatoes.
Use ripe but firm tomatoes. Overripe tomatoes collapse into a thin sauce; underripe ones remain sour and hard.
Fold rather than chop the egg curds so they remain large and tender.
Tips and variations
A small quantity of sugar balances tomato acidity; adjust it to the ripeness of the fruit.
For a more abundant sauce, add another 30 ml water, but do not thicken it heavily.
Avoid soy sauce and oyster sauce in this clean home-style version; they can obscure the egg and tomato.
Cook in two batches if using a small pan so the ingredients stir-fry instead of steaming.
Serve with
Spoon over hot rice so the light tomato juices soak into the grains. Finish with the spring-onion greens rather than a heavy garnish.
Storage
Refrigerate in a covered container for up to 2 days. Reheat gently in a wok or microwave only until hot. Do not freeze because both tomato and eggs release water.
Nutrition per serving (estimated)
- 300 kcal
- Calories
- 18 g
- Protein
- 10 g
- Carbohydrates
- 22 g
- Fat
- 2 g
- Fibre
- 7 g
- Sugar
- 560 mg
- Sodium
Allergens
Contains eggs and sesame. The core stir-fry is free from dairy, wheat, and soy when prepared exactly as written.
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Questions
Why are the eggs cooked separately?
Removing them prevents overcooking while the tomatoes soften and form their sauce.
Should ketchup be added?
Some households use it, but ripe tomatoes, salt, and a little sugar create a cleaner from-scratch flavor.
Can cherry tomatoes be used?
Yes, although their skins remain more noticeable and they release less sauce than larger ripe tomatoes.
Why did the dish become watery?
The tomatoes may have been very ripe or crowded. Use high heat and allow excess liquid to reduce before returning the eggs.
