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.
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
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.
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!
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!
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......
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!
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!!
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. ❤️
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!
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!! :)
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’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.
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 :)
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 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
Do you know how lucky you are to have such a patient dad to explain and answer all kinds of questions? She was a fabulous cook ( no kidding there ) and she could always do it better and faster. So, she always thought I was a hopeless case. Now, I am learning all kinds of things from your dad. Dishes that I always thought was so hard are not so hard at all. If I had known that, I would have done a lot more Chinese cooking 40 years ago.
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 ❤🫶🏼
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
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!
Thank you Chef Lau! You are my go-to chef for all Cantonese dishes. Your dishes are always done so well. The whole process from start to finish is always 簡單，乾淨，企理。👍👍
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!
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. 🔥
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.
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.
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 😀
Fun fact that tomato egg fry has only about a hundred years history. And before much earlier even when tomato got brought in to China, most farmers won't plant or eat it as they think this red fruit is too weird
I would love to hear all kind of childhood memory stories !!! Although sad a lot of times it must be very interesting to learn about different upbringing ...🙏🏻
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 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.
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!
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.
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
In my experience in China, green onion/scallion are more commonly used instead of ginger. I also heard people put garlic or use a mix of any of these. It’s depends on personal tastes.
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.
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 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!
Ok absolutely love your dad. He is so endearing and a wealth of knowledge. This is the first time I feel confident enough to make Chinese food. I used to work in a Chinese food restaurant strictly packing orders and delivery. The Jung family had such a busy restaurant that I had no time to really watch how they cooked their food, and the cooks were so busy. After leaving the restaurant for a career in nursing I always came back and ordered from the restaurant. Unfortunately, Mr Yic Jung past away. The heart of the business and the restaurant closed. He was such a kind hearted man and always made sure he added something to my order, pot stickers, or a wonton soup, whatever. I saw your channel and father and it reminded me about my boss , my friend. Anyway look forward to searching your recipes and trying them out. Blessing and good health to your family. 🙏🙂
Tomato and Egg Recipe Ingredients - 4 tomatoes - 4 eggs - 4 slices ginger - 1 Tbsp corn starch (for slurry) - 4 Tbsp water (for slurry) - 2 Tbsp oil - 3 Tbsp water Seasonings - ½ tsp salt (eggs) - ½ tsp salt (stir fry) - 2 Tbsp brown sugar - 2 Tbsp ketchup Steps - Cut tomatoes into pieces. Cut them at an angle, so they don’t fall apart as easily. - Cut ginger into long, thin strips - Crack the eggs into a bowl - Add salt to eggs and mix - Make corn starch slurry: 1 Tbsp corn starch + 4 Tbsp water - Heat pan until hot, not smoking, and add 1 Tbsp oil - Cook the eggs until it’s mostly cooked (30-40 sec) - Set aside the eggs - Add oil - Add ginger and tomatoes - After frying for 30 sec, add a little water - Add a little salt - Add brown sugar - After 2.5 min of cooking, add corn starch slurry - Cook 30 sec, and add eggs back in - Turn off the heat - Add ketchup (removes raw tomato taste)
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.
This is one of those classic dishes you can find in pretty much every chinese restaurant, super easy to make yourself... Yet incredibly hard to truly master ! I've once eaten one in a little nameless street restaurant in Wuzheng in China, a decade ago, and it was probably the best one I've ever eaten in my life ! Nowhere else, except maybe in a restaurant in Taiwan, could I ever find such a good one. Been trying to replicate it for years, without ever fully getting to its quality, although I feel like I got pretty close, so I'm fairly satisfied. I like to add a little bit of cooking wine in the tomatoes during the stir fry, to give it a little extra kick. Works wonder ! Add on top of it all some green onions for beautiful color contrast between the red, the yellow and the green, and the crunchiness and voilà ! Glad to see your dad's version, just by the glistening of the sauce and the moist consistency of the egg, I could already tell it's top notch.
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.
I lived Yiwu for 2 years and this dish is very popular there. I loved it and really missed it!!! This and white rice is the best lunch and also so cheap
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.
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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.
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 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...😊
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.
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. 🥰🥰
I can vouch for this dish. One of the most delicious, economical dishes you can make. Super fast too.
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!
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!
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.
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.
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.
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!
I think over 90% Chinese people cook this as their first dish in their life.
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!!
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. ❤️
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!
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.
Looks tasty , I do the same but I add spinach to the tomato, very tasty .
One of my favorite childhood dishes, a staple in Chinese cuisine. If anybody's interested, I highly recommend peanut(butter?) noodles
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...💐💐💐💐💐
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.
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 :)
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.
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
Do you know how lucky you are to have such a patient dad to explain and answer all kinds of questions? She was a fabulous cook ( no kidding there ) and she could always do it better and faster. So, she always thought I was a hopeless case. Now, I am learning all kinds of things from your dad. Dishes that I always thought was so hard are not so hard at all. If I had known that, I would have done a lot more Chinese cooking 40 years ago.
Sorry, I meant, ( she ) was my mother , who was a fabulous cook....
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 ❤🫶🏼
This is really a wholesome dish to warm your belly on a cold rainy day.
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
This is one of my favorite dishes ever.
It's not traditional, but it is AMAZING on a piece of buttered toast.
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.
Thank you Chef Lau! You are my go-to chef for all Cantonese dishes. Your dishes are always done so well. The whole process from start to finish is always 簡單，乾淨，企理。👍👍
Seriously, I love everything your dad makes!
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!
I still go back to this video when making one i love it so muchh! 💙💙💙
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
The humbleness of Mr. Lau is what make him lovable 😉
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. 🔥
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 😁
Thankyou for all the explanation 👍🏽👍🏽👍🏽👍🏽👍🏽step by step instructions and showing how to prepare n cook, so awesome 👏🏽 👏🏽👏🏽👏🏽👏🏽💝💝💝💝💝💝
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.
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 🙏
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 ..🥰
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'm learning so much! Thank you!
I just made this. All I can say is the taste, the simplicity, the texture. Every bite was like heaven.
This was one of my first Chinese dishes from the restaurant, Looks very simple to make. Thanks, Laus
Fun fact that tomato egg fry has only about a hundred years history. And before much earlier even when tomato got brought in to China, most farmers won't plant or eat it as they think this red fruit is too weird
I would love to hear all kind of childhood memory stories !!! Although sad a lot of times it must be very interesting to learn about different upbringing ...🙏🏻
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 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.
Love it looks yummy and easy to cook
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
May your dad continues to stay healthy so he can 😊cook more yummy food and share his knowledge!!
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!
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 fantastic way to do up eggs! Nicely done Lau family!
Omg!!! Tomato Egg dish!!!!!!! My family’s most favorite home dish. Yes, ketchup is must.
Thanks for the tutorials on the great cuisine of HK
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!!
In my experience in China, green onion/scallion are more commonly used instead of ginger. I also heard people put garlic or use a mix of any of these. It’s depends on personal tastes.
Brings back childhood memories of mum cooking the same dish. 👏
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.
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.
It's so good.. Never thought with just tomato and egg I can have a delicious meal. Nyum.
Made this just now and it was amazing.
A must try! Thank you!
This dish looks amazing! The questions were really on point too, made a lot of sense.
The cutting of the tomato is just genius.
Thanks for the video
The juice itself over white rice is 🤤
Thank you thank you thank you!!!
I just tried your recipe and it's amazing!!!!
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.
10:33 "As a kid, getting to eat an egg on my birthday was already awesome."
I've been cooking tomato and egg for over 10 years and I never thought to put ketchup in it. Will try.
I love 🍅🥚It's so simple and so comforting ☺
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!
Hi greeting from Thailand. Thank you for posting all the videos. Love the recipes. Love the family vibes.
I've seen this dish mentioned in the chinese web novels i read online, this looks pretty delicious and easy to cook.
I really enjoy your video.
It is so real and close to heart
I dint knw that this simple meal can explain for 10 minutes superb!!!
Ok absolutely love your dad. He is so endearing and a wealth of knowledge. This is the first time I feel confident enough to make Chinese food.
I used to work in a Chinese food restaurant strictly packing orders and delivery. The Jung family had such a busy restaurant that I had no time to really watch how they cooked their food, and the cooks were so busy. After leaving the restaurant for a career in nursing I always came back and ordered from the restaurant.
Unfortunately, Mr Yic Jung past away. The heart of the business and the restaurant closed. He was such a kind hearted man and always made sure he added something to my order, pot stickers, or a wonton soup, whatever. I saw your channel and father and it reminded me about my boss , my friend.
Anyway look forward to searching your recipes and trying them out. Blessing and good health to your family. 🙏🙂
My Chinese daughter in law showed me how versatile a Chinese chef's knife is. Now it's nearly all I use.
May I know the size of the carbon pan that Uncle Lau was using please? What is the link to purchase it?
Thank you.
Tomato and Egg Recipe
Ingredients
- 4 tomatoes
- 4 eggs
- 4 slices ginger
- 1 Tbsp corn starch (for slurry)
- 4 Tbsp water (for slurry)
- 2 Tbsp oil
- 3 Tbsp water
Seasonings
- ½ tsp salt (eggs)
- ½ tsp salt (stir fry)
- 2 Tbsp brown sugar
- 2 Tbsp ketchup
Steps
- Cut tomatoes into pieces. Cut them at an angle, so they don’t fall apart as easily.
- Cut ginger into long, thin strips
- Crack the eggs into a bowl
- Add salt to eggs and mix
- Make corn starch slurry: 1 Tbsp corn starch + 4 Tbsp water
- Heat pan until hot, not smoking, and add 1 Tbsp oil
- Cook the eggs until it’s mostly cooked (30-40 sec)
- Set aside the eggs
- Add oil
- Add ginger and tomatoes
- After frying for 30 sec, add a little water
- Add a little salt
- Add brown sugar
- After 2.5 min of cooking, add corn starch slurry
- Cook 30 sec, and add eggs back in
- Turn off the heat
- Add ketchup (removes raw tomato taste)
thank you for sharing this my favorite dish❤❤
I grow lots of my own tomatoes but oh boy, those in your dad's video are awesome. Any idea what the variety is?
So nice to be listening to your Dad speaking Cantonese.
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.
Always so inspirational!
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！
This has always been my favorite comfort food growing up, it's so nostalgic :')
This is one of those classic dishes you can find in pretty much every chinese restaurant, super easy to make yourself... Yet incredibly hard to truly master !
I've once eaten one in a little nameless street restaurant in Wuzheng in China, a decade ago, and it was probably the best one I've ever eaten in my life ! Nowhere else, except maybe in a restaurant in Taiwan, could I ever find such a good one. Been trying to replicate it for years, without ever fully getting to its quality, although I feel like I got pretty close, so I'm fairly satisfied. I like to add a little bit of cooking wine in the tomatoes during the stir fry, to give it a little extra kick. Works wonder !
Add on top of it all some green onions for beautiful color contrast between the red, the yellow and the green, and the crunchiness and voilà !
Glad to see your dad's version, just by the glistening of the sauce and the moist consistency of the egg, I could already tell it's top notch.
I actually like the taste of tomato skin, elegant texture.
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.
I lived Yiwu for 2 years and this dish is very popular there. I loved it and really missed it!!! This and white rice is the best lunch and also so cheap
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 favourite recipes of all-time.so delicious
Your dad is so precious 🥹
Still liking the videos, but please please PLEASE bring back the table talk it's what made your vids so unique and lovely.