Join the Canto Cooking Club - bit.ly/3DCECdR Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/tomato-and-eggs What’d you think of Daddy Lau’s recipe?
I know about tomato eggs from Chenle (NCT Dream). He is Chinese and often cooks tomato eggs in their videos. It looks delicious and i really want to try it!
Another beautiful video. I thought your father's comment about getting to eat a whole egg by himself on his birthday in China when he was growing up was extremely poignant. It is amazing to think how far he has traveled in his life. It makes me happy to know that there are people like your father in the world.
My parents said if they got an orange for Christmas,, that would have been a great year. Yup! Chinese people are resilient. And they don't complain too much.
Thanks for posting these recipes! My mum is Cantonese but because my dad doesn't like Chinese food she hasn't cooked it much. I made this today and towards the end she remembered having it as a kid - she said it tasted just like her mum's (similar thing has happened with a few recipes from here lol). It's been nice unlocking her food memories from when she was a kid and being able to have some myself! We ended up eating it with rice as that's how she said she had it.
This account has quickly become one of my FAVOURITE cooking channels out there. Your family is so wholesome and the food is delicious, I’ve made one or two recipes now! I also love how you use subtitles instead of voicing over. It adds a level of personal touch. Thank you guys so much.
That story about your dad’s generation not being well off enough to enjoy an egg except on special occasions like a birthday really resonates with me as I heard that from my dad as well who is a retired Cantonese/Dim Sum chef around the same age as your dad. I think it must resonate with many first gen ABCs whose parents grew up during the cultural revolution in China.
As a Chinese, you just know culture revolution. However you don’t know, since 1950, China was sanctioned by western countries, then since 1960, China was sanctioned not only by the west, but also by Soviet Union.
@@sarahye3529 And when we were sanctioned by ussr, we were aided by the states, no, CR was an internal issued caused by ccp and their religious pursuit on socialism just watch a recipe video like a recipe video, your opinion is wrong and irrelevant
@@mrfoodskater but aren't sanctions from the west and Soviet at that time basically means isolated from the world .but you know past is the past and china learn there mistakes and now it's a rich land
@@sarahye3529 I don't think it's all due to the cultural revolution. For my parent and grandparents, life was hard before and after, mostly it was because the terrible economy and lack of development. Cultural revolution and sanctions certainly didn't help
I love the way Papa Lau speaks to his Family......it so warm! love when he was explaining the bday egg.....its true in China back in the day if poor Family having a red egg is the best present!
I just made this dish. I've never had this before. The flavor of the tomatoes is so good with Lau's recipe, and the combination of egg, tomato and ginger is so fresh!
Seriously my most favorite channel on TH-cam. So wholesome and brings me back to family dinners, hearing incredible stories about my parents upbringing. Keep it up!!
It really gives me a lot of perspective, what your dad said at the end. Tomatoes and eggs is such a common dish these days it's kind of hard to imagine home cooking without it!
See these are the kind of things that I miss my grandmother could make a rose and I never paid attention to her when she would do it so yes thank you Randy this is a blessing this is a skill little seems like this you have to learn from your grandparents or your parents it's the best to pass on its a tip in the kitchen how great can you get it there is no greater and I'm so glad you're sharing your dad's talents with us thank you...💐💐💐💐💐
I’ve been watching for some time now for the amazing recipes, but I just have to tell you, I will also watch sometimes when I miss my grandpa. He passed away 3 years ago and Papa Lau‘s voice sounds so much like my grandpa and it brings me to tears every single time. I’m especially missing him today and he used to make this dish so thank you for this. ♥️
Ahhhh thank you for sharing this Charissa. This gives us so much meaning to what we do! I bet your grandpa was an incredible person with some great dishes and stories to tell. It’s an honor to hear that we’re able to connect you with him ❤️❤️❤️
@@MadeWithLau no thank YOU for sharing your family with us! My grandpa (yeh yeh) was also a chef and I used to hover around him in the kitchen asking him how to make this dish or that dish. I never wrote down exact measurements because he never cooked with real measurements lol, so I truly appreciate your videos!
If you're in Taiwan, Malaysia, and Singapore, The word 番茄 is still used. But in the case, this is not only in Cantonese, some parts in Mainland China including Sichuan and even Wuhan (I'm not talking about politics over Wuhan in it), the word 番茄 is used. But, for Beijing, they use the word "西紅柿" which means "Western Red persimmons". That's my explanations......
My mom has been trying various tomato and egg recipes over the last couple months but they haven't really been successful. After watching this video, she made it again today and omg what a difference! She did use a bit of ketchup previously but not as much as here. I felt like it really brought the dish together. We're going to try your congee recipe next. Thank you!! :)
Greetings from the Seychelles! I was leaving in Hong Kong for the past 13 years, and my son now 21, loved the egg tomato recipe dish that we bought from the supermarket. I’ve just made the dish today with the step by step instructions from Mr. Lau, and he gave me a 100% rating, saying that it’s the best by far that he has eaten. Thanks Mr. Lau for an amazing and delicious recipe. Hats off to you. You’re the best chef and your instructions are very clear. Love your TH-cam cooking videos. Thanks to your son for sharing with us your talents as a chef, so we can enjoy your recipes. Keep,it up. ❤️
So many amazing tips on this popular dish! I can’t wait to try this with peeled tomatoes cut on the angle, brown sugar, and keeping it simple like this. And I remember our parents telling us how special and rare having an egg was too :)
Having grown up in Hongkong and not being back due to pandemic, i found myself looking for recipes and i must say your channel is my favorite. Brings back a lot of memories eating in chinese restaursnts. Mr Lau reminds me of my favorite noodle place in HK. Keep it up! Always waiting for new videos to try out! Cheers
I’m told by my follow Chinese colleagues this usually the first dish they learn to cook growing up. During study abroad in Beijing this was my favorite dish to order. But back in the States, I can count on my one hand the number of times I’ve seen it on a Chinese restaurant menu.
Thank you Papa Lau for this recipe! My dad passed away before I could ask him to teach me (I was too young) so with some familiar extra touches, it tastes very close to my dad’s version. Now that I have moved out, this comfort dish feels like back home with my dad still around ❤🫶🏼
I made this last night (3 brown eggs, 3 tomatoes), and I also threw in some chopped mushrooms (large portebello) cause they were just sitting in the fridge. the sauce was so delicious over white rice! this reminds me of childhood. thank you
Please make more delicious video recipes ! I always anticipate the next video upload as I want to get new inspiration for what to cook next for my family 😀
Nothing made me smile and laugh more than when he said “HECK FAHN” which is the equivalent of “let’s eat” or “time for dinner” Makes me proud and appreciate my Chinese American heritage; wish I appreciated more as a child
I love this recipe! I left my eggs a slight bit runny before I added them back into the tomatoes. It helped bring the sauce together and gave it a slightly richer texture.
This is my dad's favorite dish. My mom used to make it for him, but she just recently passed away. It's one of the few dishes I never got around to getting the recipe for. I thought I saw your dad make this. Thank you so much!
Interesting, I cook it a different way. I cook tomatoes first, and just simmer the water away instead of cornstarch to give it a stronger tomato flavor, then I mix in eggs and actually cook on low heat like scrambled eggs, taking it off heat when still slightly gooey, letting the residual heat cook the rest of the way. I also season my eggs with a splash of tsuyu (shirodashi also works) and a squeeze from japanese garlic tubes to give the eggs some sweetness and flavor. I'll also top it off with cut green onions, and if I'm lazy I'll just use pre cut frozen ones. I generally like to use garlic more than ginger, but eager to try a different way to this dish!
same - i cook the tomatoes first and let the juice come out, then i take it out, cook the eggs just slightly then i add in the tomatoes. the difference is that after the step with adding in the eggs and tomatoes, you can either add ketchup or add tomato paste with half a teaspoon of sugar just to really bring up the sweetness of tomatoes. i haven’t tried adding the dashi but i imagine it would make it sweet too!
That technique sounds really delicous. Cooking the egg that way like in slippery eg shrimp makes them velvety and the reduction of tomatoe intensifies the tomatoe flavour. Gonna try that for sure!
This is my favourite. Good to know I wasn’t far off! My dad always adds ketchup as well haha great videos thanks for making them and keeping the traditions going.
uncle law could you please teach us how to properly season/break in brand-new woks/pans? pretty please, that's a high-level secret that only chefs know
Whenever I’m lazy and don’t feel like making anything too complicated, I always just toss up some eggs and tomatoes. Tried your dad’s version tonight and I think I prefer this one (though since I always gotta have some heat in my food, a chopped up jalapeño found its way into the pan) over the other ones I’ve tried!
I'm not a big fan of tomatoes, but I love this dish! My dad makes it with garlic and brown onions and also he includes chopped spam because we're total carnivores. It's delicious and probably one of my favourite dishes of all time. We eat it with rice.
My wife's favorite is plan and very simple. 2 tomatoes, 4 eggs, and soy sauce at the end. I prefer to add a teaspoon of sugar at the end. She don't like ketchup. We cook the tomatoes with some water till it's all soft. It's all up to your preference. Maybe a few drops of hot sauce will be even better. 🔥
Thank you so much for the recipe shared. I made it and it turned out so good! Really tastes like the one o had when i travelled to China.. great memories.. much love and thank you for being so generous in sharing recipes and tips..
I know a little bit about cooking and cookware, but this is the first time I've ever trusted a cookware reference that I saw on TV. Thanks, and the dish looks delicious!
Thanks for the tips especially on how to cut the tomatoes! I like the sweetness of the tomatoes without the added sugar. I usually use rice wine and rice vinegar which add a nice flavor to the dish I grew up eating.
One of my favorites dishes growing up was stewed tomatoes and scrambled eggs. Our family has grown and canned their own tomatoes since I was a child. I have loved tomatoes of all types even then. I'd tell my grandma that I was hungry while they were all canning and she would scramble a couple eggs and take a ladle of the simmering stewed tomatoes (usually they had a bit of celery/onions/bell pepper too) right on the almost done eggs. Then send me and my bowl out to the porch to get out from underfoot. My mother would also make this dish when tomatoes started ripening up. Now that I'm the grandma and can the tomatoes I have been putting stewed tomatoes in the little 8 or 10 oz canning jars for my own small breakfasts. I had not seen any other family make eggs this way until most of these great Asian chefs started putting out videos. I can almost taste this! Lol
Thank you for this recipe. It’s the best tomato egg recipe I’ve tried n the simplest. Your dad is right; there’s no need for extra condiments. Sugar, salt and ketchup are sufficient. Delicious n kids approved. 👍🏼
My local Chinese restaurant has this on their authentic menu and this has become one of my favorites but it’s rather expense considering how simple it is but I buy it anyway because when I try making it it doesn’t come close. I didn’t realize the trick with the cornstarch, so I am definitely trying this.
Tomatoes are not a food traditionally used in Chinese cooking, they were made available after the Spanish conquest of America and tomatoes and eggs became popular among students for being relatively cheap.
I make this for myself a lot, my American wife doesn't like the mouth feel. It brings me a lot of childhood memories of mom, grandma cooking this dish. Simple and delicious. And in today's economy very affordable.
I made this today and it reminds me of how my mom made it! I use to eat this all the time ☺️❤️ very delicious! I’m so glad I can relearn how to cook these Chinese meals from your videos !!!
Wow this is the best recipe. I like chopping tomatoes half in small cubes and half in large chunks - good texture! Thank you Daddy Lau and all the amazing recipes :-))))
This dish was a classic cheap and delicious meal my mom would make. When I moved to the south a lot of people I met either found it weird or straight up repulsive when I mentioned tomato and eggs. I grew up having ketchup with eggs so tomato and egg stir fry would obviously make sense in my head but it was fascinating to find out that some people would see it as a strange food combo.
While I'm not a good cook, I'm a chinese American who grew up in California. Now that I live in the PNW and cant get decent chinese food, this gives me memories of my soul food.
Join the Canto Cooking Club - bit.ly/3DCECdR
Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau
Get the full recipe here - madewithlau.com/recipes/tomato-and-eggs
What’d you think of Daddy Lau’s recipe?
This is my favourite comfort food dish!! Thanks for posting - can’t wait to try it! 😍
I know about tomato eggs from Chenle (NCT Dream). He is Chinese and often cooks tomato eggs in their videos. It looks delicious and i really want to try it!
Another beautiful video. I thought your father's comment about getting to eat a whole egg by himself on his birthday in China when he was growing up was extremely poignant. It is amazing to think how far he has traveled in his life. It makes me happy to know that there are people like your father in the world.
My parents said if they got an orange for Christmas,, that would have been a great year. Yup! Chinese people are resilient. And they don't complain too much.
China was sanctioned for long long period, since 1950 by western countries. Since 1960, China was sanctioned by western countries and Soviet Union.
He probably went through the cultural revolution in China when he was young. It was a Shit ass period in the Chinese history
Go Pack Go!
It's a Chinese New Year thing as well I think.
I love how your dad is like "do whatever", and your mom chimes in with more clarity
It's up to your personal taste. I've seen recipes that season only with soy sauce.
Thanks for posting these recipes! My mum is Cantonese but because my dad doesn't like Chinese food she hasn't cooked it much. I made this today and towards the end she remembered having it as a kid - she said it tasted just like her mum's (similar thing has happened with a few recipes from here lol). It's been nice unlocking her food memories from when she was a kid and being able to have some myself! We ended up eating it with rice as that's how she said she had it.
Awesome Story!! Actually other food channels with chinese food serve this recipe with rice...😊
I love this dish! ❤謝謝劉師傅分享食譜 😊
Awesome to see Mama Cheung supporting Daddy Lau. I love both of you and have learned so much from you both!
Wow mama cheung is here. 🥰🥰
This account has quickly become one of my FAVOURITE cooking channels out there. Your family is so wholesome and the food is delicious, I’ve made one or two recipes now! I also love how you use subtitles instead of voicing over. It adds a level of personal touch. Thank you guys so much.
That story about your dad’s generation not being well off enough to enjoy an egg except on special occasions like a birthday really resonates with me as I heard that from my dad as well who is a retired Cantonese/Dim Sum chef around the same age as your dad. I think it must resonate with many first gen ABCs whose parents grew up during the cultural revolution in China.
As a Chinese, you just know culture revolution. However you don’t know, since 1950, China was sanctioned by western countries, then since 1960, China was sanctioned not only by the west, but also by Soviet Union.
@@sarahye3529 don’t try and pass off maos failures onto sanctions
@@sarahye3529 And when we were sanctioned by ussr, we were aided by the states, no, CR was an internal issued caused by ccp and their religious pursuit on socialism
just watch a recipe video like a recipe video, your opinion is wrong and irrelevant
@@mrfoodskater but aren't sanctions from the west and Soviet at that time basically means isolated from the world .but you know past is the past and china learn there mistakes and now it's a rich land
@@sarahye3529 I don't think it's all due to the cultural revolution. For my parent and grandparents, life was hard before and after, mostly it was because the terrible economy and lack of development. Cultural revolution and sanctions certainly didn't help
I can vouch for this dish. One of the most delicious, economical dishes you can make. Super fast too.
I love the way Papa Lau speaks to his Family......it so warm! love when he was explaining the bday egg.....its true in China back in the day if poor Family having a red egg is the best present!
I just made this dish. I've never had this before. The flavor of the tomatoes is so good with Lau's recipe, and the combination of egg, tomato and ginger is so fresh!
Thank you so much for creating this channel. I love watching Daddy Lau cooks and the interaction in the family is amazingly heartwarming as well.
Seriously my most favorite channel on TH-cam. So wholesome and brings me back to family dinners, hearing incredible stories about my parents upbringing. Keep it up!!
Looks tasty , I do the same but I add spinach to the tomato, very tasty .
When I was an exchange student in Beijing, the dormitory chef made us eggs and tomatoes on Sundays as a special lunch! Can't wait to try this recipe.
It really gives me a lot of perspective, what your dad said at the end. Tomatoes and eggs is such a common dish these days it's kind of hard to imagine home cooking without it!
See these are the kind of things that I miss my grandmother could make a rose and I never paid attention to her when she would do it so yes thank you Randy this is a blessing this is a skill little seems like this you have to learn from your grandparents or your parents it's the best to pass on its a tip in the kitchen how great can you get it there is no greater and I'm so glad you're sharing your dad's talents with us thank you...💐💐💐💐💐
One of my favorite childhood dishes, a staple in Chinese cuisine. If anybody's interested, I highly recommend peanut(butter?) noodles
I’ve been watching for some time now for the amazing recipes, but I just have to tell you, I will also watch sometimes when I miss my grandpa. He passed away 3 years ago and Papa Lau‘s voice sounds so much like my grandpa and it brings me to tears every single time. I’m especially missing him today and he used to make this dish so thank you for this. ♥️
Ahhhh thank you for sharing this Charissa. This gives us so much meaning to what we do! I bet your grandpa was an incredible person with some great dishes and stories to tell. It’s an honor to hear that we’re able to connect you with him ❤️❤️❤️
@@MadeWithLau no thank YOU for sharing your family with us! My grandpa (yeh yeh) was also a chef and I used to hover around him in the kitchen asking him how to make this dish or that dish. I never wrote down exact measurements because he never cooked with real measurements lol, so I truly appreciate your videos!
The Cantonese name of "foreign eggplant" for tomatoes is accurate since tomatoes are botanically related to eggplants (genus: Solanum).
Really ??
If you're in Taiwan, Malaysia, and Singapore, The word 番茄 is still used. But in the case, this is not only in Cantonese, some parts in Mainland China including Sichuan and even Wuhan (I'm not talking about politics over Wuhan in it), the word 番茄 is used. But, for Beijing, they use the word "西紅柿" which means "Western Red persimmons". That's my explanations......
Everyone knows lol
@@milesw2318 Not everyone tho. Im not actually speaking Chinese and this is the first time I've heard of it
@@milesw2318 But Chinese includes Cantonese? Chinese includes many dialects.
My mom has been trying various tomato and egg recipes over the last couple months but they haven't really been successful. After watching this video, she made it again today and omg what a difference! She did use a bit of ketchup previously but not as much as here. I felt like it really brought the dish together.
We're going to try your congee recipe next. Thank you!! :)
The key is that the eggs needs to go on a generous amount of oil and the pan needs to be blistering hot. You want that instant-fry taste and texture.
Greetings from the Seychelles! I was leaving in Hong Kong for the past 13 years, and my son now 21, loved the egg tomato recipe dish that we bought from the supermarket. I’ve just made the dish today with the step by step instructions from Mr. Lau, and he gave me a 100% rating, saying that it’s the best by far that he has eaten. Thanks Mr. Lau for an amazing and delicious recipe. Hats off to you. You’re the best chef and your instructions are very clear. Love your TH-cam cooking videos. Thanks to your son for sharing with us your talents as a chef, so we can enjoy your recipes. Keep,it up. ❤️
So many amazing tips on this popular dish! I can’t wait to try this with peeled tomatoes cut on the angle, brown sugar, and keeping it simple like this. And I remember our parents telling us how special and rare having an egg was too :)
Having grown up in Hongkong and not being back due to pandemic, i found myself looking for recipes and i must say your channel is my favorite. Brings back a lot of memories eating in chinese restaursnts. Mr Lau reminds me of my favorite noodle place in HK. Keep it up! Always waiting for new videos to try out! Cheers
I love this dish. My mum makes this aswell but she also adds in fried tofu which absorbs alot of the sauce like a sponge 😋
Yeah same
Awesome!
Seriously, I love everything your dad makes!
wow I didn't know this was actually a dish people made. thought my mom was putting random things together.
This is a traditional Chinese dish eaten by many people! Myself included.
I’m told by my follow Chinese colleagues this usually the first dish they learn to cook growing up. During study abroad in Beijing this was my favorite dish to order. But back in the States, I can count on my one hand the number of times I’ve seen it on a Chinese restaurant menu.
Thankyou for all the explanation 👍🏽👍🏽👍🏽👍🏽👍🏽step by step instructions and showing how to prepare n cook, so awesome 👏🏽 👏🏽👏🏽👏🏽👏🏽💝💝💝💝💝💝
I'm learning so much! Thank you!
Thank you Papa Lau for this recipe! My dad passed away before I could ask him to teach me (I was too young) so with some familiar extra touches, it tastes very close to my dad’s version. Now that I have moved out, this comfort dish feels like back home with my dad still around ❤🫶🏼
I made this last night (3 brown eggs, 3 tomatoes), and I also threw in some chopped mushrooms (large portebello) cause they were just sitting in the fridge. the sauce was so delicious over white rice! this reminds me of childhood. thank you
thank you Mr. Lau for this video , its a big help for me😅 adding this recipe in my lists for dinner for my boss here in Hong Kong ..🥰
Love it looks yummy and easy to cook
This is one of my favorite dishes ever.
It's not traditional, but it is AMAZING on a piece of buttered toast.
Please make more delicious video recipes ! I always anticipate the next video upload as I want to get new inspiration for what to cook next for my family 😀
I still go back to this video when making one i love it so muchh! 💙💙💙
A little jealous you have a great cook dad. Wish I be a good cook, too. Learned a lot from your dad, thank you so much
Nothing made me smile and laugh more than when he said “HECK FAHN” which is the equivalent of “let’s eat” or “time for dinner”
Makes me proud and appreciate my Chinese American heritage; wish I appreciated more as a child
Me too! I am Cantonese Australian. That really reminds me of my grandparents in China.
"Sek" Fan. 食饭。
Not Heck.
@@khinweepang It's a dialect of cantonese; 臺山話 or as they refer to it in the western world, taishanese.
The humbleness of Mr. Lau is what make him lovable 😉
I love this recipe! I left my eggs a slight bit runny before I added them back into the tomatoes. It helped bring the sauce together and gave it a slightly richer texture.
I think over 90% Chinese people cook this as their first dish in their life.
I just made this. All I can say is the taste, the simplicity, the texture. Every bite was like heaven.
This is my dad's favorite dish. My mom used to make it for him, but she just recently passed away. It's one of the few dishes I never got around to getting the recipe for. I thought I saw your dad make this. Thank you so much!
Thanks for the tutorials on the great cuisine of HK
That's a fantastic way to do up eggs! Nicely done Lau family!
I've seen this dish mentioned in the chinese web novels i read online, this looks pretty delicious and easy to cook.
This was one of my first Chinese dishes from the restaurant, Looks very simple to make. Thanks, Laus
Love this channel ! been trying to make a lot of canto dishes
The juice itself over white rice is 🤤
Interesting, I cook it a different way. I cook tomatoes first, and just simmer the water away instead of cornstarch to give it a stronger tomato flavor, then I mix in eggs and actually cook on low heat like scrambled eggs, taking it off heat when still slightly gooey, letting the residual heat cook the rest of the way.
I also season my eggs with a splash of tsuyu (shirodashi also works) and a squeeze from japanese garlic tubes to give the eggs some sweetness and flavor.
I'll also top it off with cut green onions, and if I'm lazy I'll just use pre cut frozen ones.
I generally like to use garlic more than ginger, but eager to try a different way to this dish!
that's pretty much method how I learned to make it.
same - i cook the tomatoes first and let the juice come out, then i take it out, cook the eggs just slightly then i add in the tomatoes. the difference is that after the step with adding in the eggs and tomatoes, you can either add ketchup or add tomato paste with half a teaspoon of sugar just to really bring up the sweetness of tomatoes. i haven’t tried adding the dashi but i imagine it would make it sweet too!
That technique sounds really delicous. Cooking the egg that way like in slippery eg shrimp makes them velvety and the reduction of tomatoe intensifies the tomatoe flavour. Gonna try that for sure!
I cook it your way but add a little of sugar to mine.
May I know the size of the carbon pan that Uncle Lau was using please? What is the link to purchase it?
Thank you.
这是我最最最最爱的中菜，什么山珍海味都没有番茄炒蛋香。好怀念小时候奶奶做给我吃的番茄炒蛋。
May your dad continues to stay healthy so he can 😊cook more yummy food and share his knowledge!!
This is my favourite. Good to know I wasn’t far off! My dad always adds ketchup as well haha great videos thanks for making them and keeping the traditions going.
终于哈，终于让我找到我能学会的菜了！！！！来自福建的认可！！这个频道讲的真的超级详细，没有什么克什么适量，一汤勺这种计量真的是棒极了，中餐不存在调味料单位的！！！根据自己喜好调整棒！！！。我已经会四道菜了！
非常感謝您的支持和認可！老劉祝福您闔家平安健康快樂！
I really enjoy your video.
It is so real and close to heart
Brings back childhood memories of mum cooking the same dish. 👏
A must try! Thank you!
I love 🍅🥚It's so simple and so comforting ☺
uncle law could you please teach us how to properly season/break in brand-new woks/pans? pretty please, that's a high-level secret that only chefs know
Great idea!!
i love everything on your channel. i feel like
its my family friend. thank you so
much! happy lunar new year!
Whenever I’m lazy and don’t feel like making anything too complicated, I always just toss up some eggs and tomatoes. Tried your dad’s version tonight and I think I prefer this one (though since I always gotta have some heat in my food, a chopped up jalapeño found its way into the pan) over the other ones I’ve tried!
The cutting of the tomato is just genius.
Thanks for the video
I'm not a big fan of tomatoes, but I love this dish! My dad makes it with garlic and brown onions and also he includes chopped spam because we're total carnivores. It's delicious and probably one of my favourite dishes of all time. We eat it with rice.
I’m going to try adding spam! I can’t believe I never thought of this!
@@chococrazd excellent! It's really delicious. Brown the spam a little first 😁
One of my favourite recipes of all-time.so delicious
10:33 "As a kid, getting to eat an egg on my birthday was already awesome."
My wife's favorite is plan and very simple. 2 tomatoes, 4 eggs, and soy sauce at the end. I prefer to add a teaspoon of sugar at the end. She don't like ketchup. We cook the tomatoes with some water till it's all soft. It's all up to your preference. Maybe a few drops of hot sauce will be even better. 🔥
Always so inspirational!
This dish looks amazing! The questions were really on point too, made a lot of sense.
Hi greeting from Thailand. Thank you for posting all the videos. Love the recipes. Love the family vibes.
It’s strangely comforting to hear your dad speak Cantonese. I never learned because I’m a 3rd Gen banana. My dad only knew a few phrases.
I grow lots of my own tomatoes but oh boy, those in your dad's video are awesome. Any idea what the variety is?
Omg!!! Tomato Egg dish!!!!!!! My family’s most favorite home dish. Yes, ketchup is must.
Thank you so much for the recipe shared. I made it and it turned out so good! Really tastes like the one o had when i travelled to China.. great memories.. much love and thank you for being so generous in sharing recipes and tips..
I dint knw that this simple meal can explain for 10 minutes superb!!!
Made this just now and it was amazing.
I know a little bit about cooking and cookware, but this is the first time I've ever trusted a cookware reference that I saw on TV. Thanks, and the dish looks delicious!
Thanks for the tips especially on how to cut the tomatoes! I like the sweetness of the tomatoes without the added sugar. I usually use rice wine and rice vinegar which add a nice flavor to the dish I grew up eating.
This is one of my favorite dishes of all time! I’ll have to try out your recipe
So nice to be listening to your Dad speaking Cantonese.
One of my favorites dishes growing up was stewed tomatoes and scrambled eggs.
Our family has grown and canned their own tomatoes since I was a child. I have loved tomatoes of all types even then. I'd tell my grandma that I was hungry while they were all canning and she would scramble a couple eggs and take a ladle of the simmering stewed tomatoes (usually they had a bit of celery/onions/bell pepper too) right on the almost done eggs. Then send me and my bowl out to the porch to get out from underfoot.
My mother would also make this dish when tomatoes started ripening up.
Now that I'm the grandma and can the tomatoes I have been putting stewed tomatoes in the little 8 or 10 oz canning jars for my own small breakfasts.
I had not seen any other family make eggs this way until most of these great Asian chefs started putting out videos. I can almost taste this! Lol
I've been cooking tomato and egg for over 10 years and I never thought to put ketchup in it. Will try.
It's so good.. Never thought with just tomato and egg I can have a delicious meal. Nyum.
Been waiting for this!! Thanks so much for showing this classic dish ❤️
Omg I could cry!!!!! This dish!
Thank you for this recipe. It’s the best tomato egg recipe I’ve tried n the simplest. Your dad is right; there’s no need for extra condiments. Sugar, salt and ketchup are sufficient. Delicious n kids approved. 👍🏼
Loved the info about where the meaning of “tomatoes” comes from
My local Chinese restaurant has this on their authentic menu and this has become one of my favorites but it’s rather expense considering how simple it is but I buy it anyway because when I try making it it doesn’t come close. I didn’t realize the trick with the cornstarch, so I am definitely trying this.
thank you for sharing this my favorite dish❤❤
I tried to cook this few days ago for my employer. All he can say was "Did you cook this?" 5 ⭐️⭐️⭐️⭐️⭐️. WOW! Thank you so much 🙏
Tomatoes are not a food traditionally used in Chinese cooking, they were made available after the Spanish conquest of America and tomatoes and eggs became popular among students for being relatively cheap.
That's a great tip about the angle cutting of the tomato pieces!
I make this for myself a lot, my American wife doesn't like the mouth feel. It brings me a lot of childhood memories of mom, grandma cooking this dish. Simple and delicious. And in today's economy very affordable.
Put that on a toast.. voila !! Perfect !!
Thanks for the recipe
I like how they arent strict how to make it just add to your preferences.
I made this today and it reminds me of how my mom made it! I use to eat this all the time ☺️❤️ very delicious! I’m so glad I can relearn how to cook these Chinese meals from your videos !!!
Thank you
Wow this is the best recipe. I like chopping tomatoes half in small cubes and half in large chunks - good texture! Thank you Daddy Lau and all the amazing recipes :-))))
This dish was a classic cheap and delicious meal my mom would make. When I moved to the south a lot of people I met either found it weird or straight up repulsive when I mentioned tomato and eggs. I grew up having ketchup with eggs so tomato and egg stir fry would obviously make sense in my head but it was fascinating to find out that some people would see it as a strange food combo.
While I'm not a good cook, I'm a chinese American who grew up in California. Now that I live in the PNW and cant get decent chinese food, this gives me memories of my soul food.