Got tomatoes and eggs? Make this!

A classic Chinese comfort food you can make in 4 minutes using only 2 main ingredients: tomatoes and eggs! It's as easy as scrambled eggs...because it basically is! Great for kids, and perfect for a lazy weeknight, or when you've got tomatoes about to go bad that need using up!

00:00 intro
00:36 Ingredients
01:39 How to cook tomato & egg stir fry
04:50 Why this method works
05:43 Tasting

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

[helenmak]

I’m a Chinese and this is our comfort food. There are different ways to cook this, but I like your way. We add a little ketchup and sugar when stir frying the tomatoes. A light dash of chicken bouillon will bring the flavor up a level. You added the green onion at the perfect time. You are so good at making this wonderful dish and thanks for sharing.

[williamfowles]

I've a brother who has spent a number of years living in Thailand, who first showed me the eggs/fish sauce thing. Couldn't believe it would be tasty, how wrong I was! Omelettes made with fish sauce - delicious!

[ellecaledonia]

This is one of my family’s favorite dishes! It’s quick, healthy and truly scrumptious. But I’ve made it even better with Pailin’s technique!! Yes, every recipe of this dish I’ve consulted, including the New York Times (Frances Lam recipe) calls for cooking the eggs first. And yes, I’ve made batches in which the eggs were too dry, or if I take out the eggs too soon, the dish looks like a gloppy mess when I added them back in. Tonight, I made the dish as Pailin instructed and my goodness, what a difference!! It’s creamy and aesthetically pleasing to boot. Thanks so much Pailin!!

[viktorsirin]

Coming from a traditional Italian-American cooking background, I really liked the flavoring of this. My own vine-ripened roma's surely helped, but they turned out tasting very different that my usual onion-pepper-parm seasoning.

Thank you.

[Nocturne]

Instead of the brown sugar, I always add a little ketchup. It's sweet, but also super tomato-y - really helps with lackluster supermarket tomatoes!

[gyorgybereg]

I like the watery tomatoes in my tomato egg. The juice is the best part for me!

[snowkarnation]

Hii Pailin, just wanted to leave a note of appreciation here for how wonderfully amazing 🤩use of leftovers of the fridge this was. I am a medical student living on my own and cooking is something I enjoy doing as a break from my studies. But amidst all the hectic schedule of uni and studies, it is really hard to find time to cook regularly and I am often left with rotting vegetables in the fridge that I will end up throwing away :(( This recipe really saved the 3 tomatoes and 4 eggs I had in my fridge! 😮‍💨❤

Also, coming from someone who is very picky since young when it comes to eggs (just not a fan of eggs 🤮), this recipe was simply phenomenal, with the simplest of ingredients! Thank you so much for your tips. ❤

[TeresaTeresaTeresa-to]

I noticed when you cooked the tomatoes first and thank you so much for explaining why you did that! You’re the best!

[tanluwils]

I'm so glad you did a video on this. I've been making this for many years but my method has been inconsistent. I helps to know (and see) how you approach this deceptively simple dish. Making with a regular fry pan I think is key to remove that extra water. My only addition is to add smashed garlic to the oil before adding the tomatoes.

[larryluder]

Great tip about the squence about cooking the tomatoes first and adding it back to the eggs.

[teresahoyt]

番茄炒蛋is one of my favorite fast and easy dishes! 😋 So simple yet delicious!!

[knittingnovice]

“Thai people don’t do eggs without fish sauce. That’s the law”. I smiled so big. I have not ever tried it. But I’m to add this to my “make and eat” recipe list. Awesome video. 💗

[tendue]

My late mother always made these when we were kids. Since I did not like fish when I was little, I always ended up eating this dish with my bowl of rice. I mom did not show me how to make this dish but I kind of having an idea how to cook that. But thanks for sharing and this turned out super delicious!

I love fish sauce going into this dish also

[CreativeCreatorCreates]

We have chickens here. They are all spoiled, well fed as well as free range. (They have run of the whole yard lol). Their egg yolks are a vibrant orange and I call them the “steak eggs” because nothing in the store compares.

If someone is able to have chickens, it’s well, well worth it.

[pinkpastelhearts]

i love this recipe, i season my eggs with white pepper, seasoned rice vinegar, & soy sauce, along with maybe a few slivers of beef that ive roasted myself (medium rare), and sometimes i put spaghetti in this, it's sooo good

[suviainen]

Thank you! This was so easy and simple and tasted just like I remembered back in those days I was a exchange student in China. Ah the memories! ❤️

[edwilderness]

Pailin is truly a professional chef, so it is helpful to pay attention to her techniques. For instance, she uses a fork, not a whisk to break up the eggs. A whisk will incorporate air into the egg mixture which will slow cooking and the stiffness of the fork tines will break up the egg white more quickly.

[trojanleo]

Quite literally the dish I didn't know I needed! So simple yet so comforting!

[TherruNoUta]

This video was so interesting to me because in Armenia there is a similar dish. The tomatoes go first in the pan and then the eggs are added and scrambled with the tomatoes still in the pan. Of course we do not use fish sauce. But after this video I will surely give it a try. Thanks for the video!

[kcr]

Hi Pailin, I basically knew this food from my eldest sister who brought this dish home from one of her fellow Filipino (?) nurses in the 60's. But not with this great combination of spices; she always used regular salt and pepper.
The whole thing is very tasty, thank you ❣️.