Got tomatoes and eggs? Make this!
ฝัง
- เผยแพร่เมื่อ 16 มิ.ย. 2024
- 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!
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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 TH-cam 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.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via TH-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com - แนวปฏิบัติและการใช้ชีวิต
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.
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!
Fried rice made with fish sauce instead of soy sauce is equally delicious. 😂🤣🤙🙌
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!
ketchup is for everyone to enjoy. like salt and vinegar, or energy drinks, and non alcoholic beverages.
You wanna talk lackluster supermarket vegetables, I'll challenge anyone to have the worst. I live in Denver. Pretty much everything we get here is "truck ripened". Bleh. The only thing that saves us are the few and far between farmer's markets in the summer from growers on the west side of our state.
this is the way
@@johntomasik1555 I can relate. Alaska. 😕
“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. 💗
They make a perfect combo. I recommend you try a Thai omelette as well. Super easy and delicious :)
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.
This is a Chinese lunch standard. Guaranteed to see this twice a week. Super simple, quick and tasty. Don't break up the eggs too much and don't cook the tomatoes too much or you can't pick them up with the chopsticks.
Parents always cooked this when I was young, my affordable dinner in college, now my go to meal when I need something fast and easy 😜
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!!
So simple and looked delicious, I love to make it, thank you Pailin.
Fānqié chǎo dàn (番茄炒蛋)
[phonetic:] fan-cha [tomato] chow-ban [scrambled eggs]
(and found as a number of other names, depending on the Chinese dialect)
Is a wonderful dish! It's one of my 'go-to' weekend breakfasts, so I make this once or twice a month.
As Palin mentioned; it's 'simple' yet nuanced. Everyone's mum, grandma and favorite local chef prepares it with
their own twists. As we see in the comments; many folks (including myself) sauté onions and garlic in with the tomatoes.
A pinch or two of chicken broth powder is great in the eggs, for those willing to use a bit of MSG.
A few shots of Wistershire is a good alternative for folks who aren't going to try fish sauce.
Short answer: Experiment with the eggs and tomatoes, to suit your taste.
The dish works great over any starch, not just rice. I frequently serve it over noodles (elbows cook up in minutes, and it's easy to prep for one or two people). Sometimes I've used beans. I've put it over toast or a roll, whatever you have on hand.
Also as Palin alluded; it's a great 'fridge cleaner'. Any tomato-based leftovers get tossed in with the tomatoes.
A few tablespoons of remaining jar salsa, or a 1/3c leftover pizza/spaghetti sauce gives the tomatoes a great twist.
Quite literally the dish I didn't know I needed! So simple yet so comforting!
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.
Hi, Pailin! Thank you for this wonderful, easy and very delicious recipe of yours! Been eating every morning! Quite fast to prepare, too!
Very well done; simple enough for a foozler like me. Ima gonna try it soon. Thanks Ms Palin!
this looks so good and easy. i definitely do want try it out. thank you!
I noticed when you cooked the tomatoes first and thank you so much for explaining why you did that! You’re the best!
I love this healthy and delicious recipe that you make, Thank you so much for sharing.
番茄炒蛋is one of my favorite fast and easy dishes! 😋 So simple yet delicious!!
Beautiful and simple dish!
this is soo good!
Looks good!! Thank you very much for sharing. ❤️❤️❤️
I agree with your steps. Thank you - I will try this!
Beautiful , Love it !
I just made it and surprisingly delicious… thanks for recipe
Tq...😘 Love the receipe..
Absolutely delicious
One of my favourites is this Far East Asian style egg'n'tomato creamy scramble. It's way tastier than one might imagine. Yum. I have it on rice with a couple of small 'banchan' side dishes. Delicious. Thanks for showing me YOUR technique for preparing it.
Excellent. Thank you.
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.
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.
Love it! Gonna try it shortly 😋😋😋
Super good thank you again.
Well this looks good!! I have to give it a try sooner or later!! Thanks for sharing this stuff with us! I’m actually a Thai girl myself so I guess I relate! Love you, your recipes and your son 😍
Looks great!
I made it this morning - easy, fast and really yummy!
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! ❤️
Looks delicious!!!
I'm going to try this
Fantastic!
I really like this simple dish--it's delicious and quick (you do need good quality ingredients).
Delicious recipe
you are so so genius! now this is why i follow you. thank you!
This one's a grand slam, and looks so easy! I'm definitely going to fix it for breakfast tomorrow! Thanks for sharing!
Go for it! I will do this menu too! Haaa
Looks so delicious.. 😋😋😋
Looks delicious
Very Good !!!!
Thank you so much for this. Sometimes all I have for lunch is 20 minutes. This was perfect. I've done fresh pico salsa on eggs. But warmed freshly sliced tomatoes was really unctious. Appreciate the idea!
Great tip about the squence about cooking the tomatoes first and adding it back to the eggs.
I like the watery tomatoes in my tomato egg. The juice is the best part for me!
Your ideas make a lot of sense
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 ❣️.
This is really FSS (Fast-Simple-Scrumptious). A big like for this one!! 👍
Love your humour!
This looks yummy I haven't tried this but I had stir fried tomatoes w beef my goodness so good 😋
Just made and literally eating this right now for the first time - you might have "reinvented" the way I eat breakfast! This is DELICIOUS!
Eating with an avacado too so I'm in heaven right now
Can't wait to try this!! 🤤😋
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
It's very yummy
You can add a teaspoon of chicken bouillon into the eggs for even more umami. Bitter gourd also works well instead of tomatoes.
My Thai mother in law taught me a recipe like this. Only she puts some fresh lime juice with the fish sauce into the eggs. She also puts a large sliced onion in with the tomatoes. Her's is not all "joozy", it has a crispy outside and a little "joozy" on the inside.....Delicious!!!
This is always one of my choices at a 3+ rice Chinese buffet, but it never tastes as good at home. And I make really great scrambled eggs! I have been using soy sauce in my scrambled eggs for a while, but I've never tried fish sauce. And cooking the tomatoes first and then adding them back into the eggs makes so much sense. I am very much looking forward to Sunday brunch.😊
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
Looks so great. I lived in Taiwan and always bought this at the night markets in biendong meals (fenjien dan). I like your idea of NOT separating the tomatoes and eggs completely so they can really combine nicely. YUMMMM. WHO CAN SAY "no!" to JOOOOSY tomato eggs???
I'll try it this way next time 😉👍💕
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!
This is my go to breakfast, with some crisp tortillas, as long as my Mom I as the one doing your cooking.
She dices the tomato and cooks them
at high heat until soft, with a sauce as thick as honey, then adds the egg and stirs quickly to a soft consistency and serves.
Love you!!
I love tomato very much.simple and easy dish.
It was too hot and humid to really cook last night. We remembered this clear demonstration, had the ingredients. Managed to make it and enjoy it without raising more sweat 😂 Delicious -Thank you
I've made tomato and eggs many times but I never thought of using fish sauce before I will have to get a try. Thanks for the recipe.
Timely recipe we have lots of tomatoes from our garden, thanks!
I learned to make it pretty much same way long ago in Malaysia , just minus the sugar. A favourite dish.
This was great. One of the easiest recipes to make too.
Looks yummy! My mom cooks the same dish here in the Philippines. She just adds onions. 😅
Oh my goodness, I’m going to try that!
@@CreativeCreatorCreates Me too!😄
Yummy 😋! I would add some garlic 🧄 too.
@@Cleveland.Ironman Hahha, we're all going to keep modifying this dish until we've each created something totally different. Spinach, anchovies, smoked pork sausage, garlic, shallots, choi sum, baked aubergine, chickpeas, butterbeans-- I can see something entirely new being invented by really hungry, imaginative and economical people! I reign myself in and stick to the OG. It's absolutely delicious, shockingly so. Love it as a quick easy meal on rice with a couple of wild little side dishes. Like the aforementioned spinach and choi sum. I'd love new ideas on what to serve on the side though. TH-cam is so brilliant sometimes. 😄🍜✌
Lol with the mods!! My mom made this a lot too, with garlic. I’m gonna try it with fish sauce instead of salt now.
As a Chinese growing up loving this dish, this is definitely not how my parents cooked it, but this is definitely how I am going to do it next time😊
Another class act💚🙏🏻👍
Growing up one Auntie would make egg and tomato but routinely burnt the eggs to the point where I refused to eat it again for years. This and other Chinese channels make it look so tasty so I might have to give it another try cooking it myself
So yummy
someone’s favorite menu 😭💕
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I love nam prik ong!
Must make!!!😋😋😋
Native Texas boy here. Pailin suggested fish sauce in scrambled eggs quite a while back. Sounded horrible. I tried it. Just a little in 3 eggs. It's great!
What brand of fish sauce do you get in Texas? I love fish sauce, a few drops makes anything salty and tasty. It looks like this lady used a HUGE amount more fish sauce than I would use, I wonder what brand she is using, she doesn't show it. They really vary, I like the ones from Asian markets better than the ones sold for Americans from brands like "Thai Kitchen." That is the absolute worst brand of fish sauce.
@@adriennefloreen Go watch “fish sauce 101” on her channel. It’ll delight you up.
@@adriennefloreen I'm sure "good" Fish Sauce is available in city stores, but I happen to live approximately 1,000 miles from nowhere. The delivery guys and gals are my friend 🙂. 3 Crabs Brand, ordered online, is what I have now. I've had Red Boat in the past (ordered online) which is also good. I don't use a lot of it so I keep it in the fridge. It's really great for savory recipes that need just a little "something". Use sparingly, stir and taste. Good luck!
@@tonanon that's what I use as my guide!
@@michaelogden5958 If you have fish sauce, so you should try making stir fry with basil. It is easy and amazing 😉 Pailin has the recipe.
I will definitely make my eggs and tomato this way from now on!
MM listen a Paillin's Kitchen channel ends up teaching me more about food chemistry than the actual taste of the food itself. Thanks chef!
Thank you for this recipes I have lots of tomatoes in my garden 🍅🍅
I cooked egg and tomato the Chinese way that is egg first.
Will definitely try this way; seems sooo yummmy; thank you.
Neil from England.
Thank you for not adding another weird dry fluffy scrambled egg and tomato into the void. Sometimes I use corn starch into the egg to make it extra silky!
Indeed, starch for the win! :)
This is one of my alltime favourite dishes! I do jazz up my eggs with fishsauce too. I was taught to do it the other way round. Your version makes pretty much sense though. Seems like less fiddeling. I will give it a go for tomorrows breakfast.
This was very good. Definitely putting fish sauce in my eggs from now on 👍
I did it today and i added a dash of chicken bouillon and top it with a bit of sesame oil and it was delicious 😋
I would love a video in Thai - I'm learning it!!!
This was my mom’s favorite and she would make it for dinner. She adds minced garlic to hers.
I did take a sip of my coffee every time I heard "Juicy" LOL. I'm gonna make this for my weekend dinner!
Excellent, I am right now up to my eyeballs in great ripe tomatoes from the garden, eating them 2 meals a day, this is a fantastic addition to my menu 😀
Wow, one of my favorite very quick dish that I enjoy with my steam rice... We do this too in the Philippines and sometimes, instead of tomatoes, we will use onions, similar process. BUT, I learned it with salt instead of fish sauce and we never added brown sugar :-( ... I'm gonna try your way soon... thanks
This seems to be an interesting technique to me who has grown up eating this as a Chinese. As Asians, we love “overcooked” eggs just as Thai people love to shallow fry their eggs. We usually use high heat to creat bubbly and fragrant eggs that’s full of wok-hay and then cook them twice in tomatoey mixture to infuse the flavour. The fluffy bubbly texture helps to absorb the juices better than the normal western style scrambled eggs and that’s the logic behind. ( that’s another different thing that many of us usually do is to choose ripe and watery tomatoes) This dish tastes so much better when cooked in a wok than non-stick pans, highly recommended Pai to have a try. Also, put the scallions in the oil before putting the tomatoes in so that they have a chance to infuse the oil does add another level of fragrance to it. This is a dish that Chinese people rarely eat in a restaurant as nowhere can do it as good as mums🤣
No one! Asian! Loves over cooked eggs!
I would think your correct - the way you do it would let the Tomato Juices join with Liquid parts of the Scrambled Eggs and sorta, you know... meld that Tomato into the Eggs. I always add a few Tablespoons with the Egg when I do Scrambled or Omelettes. : )
Oh that's very unique food.
Hello... New on your channel and... u're my new favorite cooking girl on the web ! Watching you make me hungry, smiley happy. Just about "oil" : sesame, olive, sunflower ? Go on and Bravo. A Fan from FRANCE.
This should be yummier than the traditional dish as it has lovely fish sauce! 😋