Food For Thought – Tomatoes and Eggs

“Television is a golden goose that lays scrambled eggs; and it is futile and probably fatal to beat it for not laying caviar. Anyway, more people like scrambled eggs than caviar.” -Lee Loevinger

This is a traditional Chinese dish, very popular in Beijing but not found in many Chinese restaurants outside of China. It is extremely easy to make and very tasty.


  • 4 large eggs
  • 8 oz. fresh tomato (cut into thin wedges)
  • 1/2 teaspoon saltBowl of Tomatoes and Eggs
  • 2 teaspoons black pepper
  • 1 teaspoon sugar
  • 2 tablespoons water
  • 1/4 teaspoon sesame oil
  • 1 tablespoon fish sauce
  • 3 tablespoons vegetable oil
  • 2 cups rice, cooked


In a bowl, beat eggs with sesame oil, pepper, and salt.
In a large saute pan or wok, heat 2 tablespoons of vegetable oil. Add egg mixture and stir frequently, so that eggs form lumps. Once eggs are cooked, set aside. Wash out pan.
Add 1 tablespoon of vegetable oil to pan and heat. Add tomatoes and stir frequently. After 3 minutes, add water and sugar. Cover and allow to cook for another 3 minutes. Add eggs and scallions and stir for 1 minute. Serve over rice.


Stir fry mushrooms and leeks separately and add to the dish at the end.
Toss in a handful of peanuts at the end of the cooking process for some extra crunch.

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