Tomato egg with spring onion

Tomato egg with spring onion

By
From
Hong Kong Diner
Serves
2-3
Photographer
Kris Kirkham

Tomatoes are often thought of as a ‘WESTERN’ INGREDIENT, so it often surprises people visiting a Hong Kong diner when they find tinned tomatoes to be so sought-after. In the busy streets of Central, we happened upon a BUSTLING SIDEWALK CAFÉ, heaving with a hungry crowd impatiently waiting or slurping up their lunch of instant dolly noodles topped with whole, tinned tomatoes. Tomatoes are in fact a HUGE STAPLE of quick Hong Kong cuisine, topping noodles, used in FRESH SMASHED CUCUMBER SALADS, and in this quick comfort dish of eggs, tomatoes and spring onions (scallions), which serves as an EXCELLENT SHARING DISH with a bowl of steamed rice, and possibly one more simple stir-fry, on the side.

Ingredients

Quantity Ingredient
1 spring onion
1 whole tomato
4 tablespoons vegetable oil

The egg mix

Quantity Ingredient
3 free-range eggs
1/2 tablespoon rice wine or mirin
1/2 tablespoon light soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon pure sesame oil

The sauce

Quantity Ingredient
1 tablespoon tomato ketchup
1/2 teaspoon dark soy sauce
2 tablespoons chicken stock

Method

  1. Whisk the egg mix ingredients together in a bowl. Roughly chop the spring onion (scallion) and cut the tomato into eighths. Mix the sauce ingredients together in a small bowl or ramekin.
  2. Now build your wok clock: place the tomatoes at 12 o’clock, then the egg mix, followed by the spring onion and lastly the sauce.
  3. Bring the vegetable oil to a smoking hot heat in a wok, then add the tomatoes and fold through the oil, so that the skin blisters slightly. Remove the tomatoes with a slotted spoon and put back on top of the spring onions on the wok clock. Now pour half the hot oil from the wok into a small ceramic or metal bowl, so that the finished egg does not come out too greasy.
  4. Heat the wok up once more to a smoking hot temperature. Slowly pour the egg mix into the wok and swirl gently around, keeping the wok on a high heat. Start to fold the egg into itself with a spatula or wok ladle, while continuing to swirl the wok around at the same time. Once the egg is just over halfway cooked and starting to become firmer on the edges but still wobbly, add the tomatoes back in, along with the spring onions. Pour the sauce into the wok, maintaining a high heat for 30 seconds. Toss the wok once or twice, to mix the ingredients and finish cooking the egg, then take off the heat and serve – a truly classic Hong Kong dish.

Tip

  • This dish works well at any meal as a cheap, quick, relatively healthy fix. It also makes a good meal on the ‘day after the night before’, along with a side of dolly noodles or some good thick toast or a crusty roll with butter.
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