This'll probably get lost in th YT comments, but, this was amazing. Just did it for dinner and my dementia addled Vietnamese mother in law, who never finishes anything, absolutely crushed it. I enjoyed it too, but her joy is worth more than I can say.
I love the quick format it really emphasizes how quickly and easily you can cook at home with what you have, one you know the core of a dish how it can be repeated with minimal deviation is really awesome
Kenji seriously thank you for taking the time to make these vids. I learn something (at LEAST) every video, and I want to make sure I clearly communicate - I appreciate your work!
Digging these easy quick-hit recipes and videos lately...def love the longer-form videos but this is a really nice change of pace for some super-fast simple dishes...love it!
Just made this, wow what an amazing flavor! Best Chinese breakfast item I’ve ever had. I used home-growth tomatoes and added in a spicy chili but didn’t have ginger, ended up great still. Looking forward to mastering this one and adding it to my arsenal of recipes!
I lived in China for 6 months and fell in love with this dish. Weirds people out when I tell them about it, but it's legit amazing. Especially good with home grown tomatoes, because of the higher glutamate content.
What on earth with people who get weirded out by dish that have eggs and tomatoes fried up together? Try to tell them about shakshuka its amazing turkish dish with fried eggs and tomatoes as well
I like well cooked tomatoes, unfortunately I'm not very comfortable with undercooked or raw ones. So salsa for me also is preferably roasted tomatoes. I find that well cooked tomatoes with some indian spices and a touch of salt pepper sugar and msg is the only thing I need for a nice slice of sourdough with a small dollop of crema.
@@nikitakimov9956 I'm not against mixing eggs and tomato at all, but I definitely used to hate it. Shakshuka is a bit different since you're poaching the eggs in the sauce rather than mixing eggs and tomato, if you get what I mean
@@nikitakimov9956it’s not something that’s done in European cuisine (okay, ironically it is done in the most boring European cuisine, the English breakfast… and also salsa on eggs is very popular), so people turn their nose up at it out of habit. I will say that if you don’t get the texture of either this dish or shakshuka quite right you can easily end up with something a little watery or mushy that isn’t the most pleasant for eggs. Maybe people are used to thinking of eggs as something you top with tomatoes, not mix together, I don’t know.
At this point I make this at least weekly, if not more. I know traditionally ketchup is used, but I love using gochujang instead. Also, serving it on rice is great but my favorite starch to eat with it is big flat hash brown that I line a bowl with before pouring the tomato and eggs on top.
@@littlebumgorf Shanghainese, Cantonese and Taiwanese cooking have long history of interaction with the West and they have been using ketchup for at least a century by now.
If you're serious, check out your school and local libraries. They're incredible places for useful resources and even if they don't have this book, many libraries will let you request books that they can then procure
I do this but without Chinese wine or soy, and sub in some fish sauce. Might actually be how Kenji makes it in his book. Not sure but it’s one of my faves!
Omg. I love tomatoes. An Italian-style sauce with whatever veg is my easy go-to for comfort. Also tomato soups, roasted tomatoes with herbs. Your dish might end up a new favorite-- so savory, so yum. Served with partially milled brown rice so I don't have to give the kids a hard time for being white rice monsters. Thank you so much!
I love the informal videos where you use stuff up. Thanks it helps me figure out what to do with my leftover stuff. Maybe you could do a whole, "making dinner for the family" video start to finish interruptions, everything. Speed it up of course lol.
Is it okay to cook the tomatoes in the seasoned wok? I always thought the acidity would damage the seasoning and also dissolve it into the food? I might be wrong, let me know!
Chineese food are usually very easy to make yet tasty. The ingredients are those you can find super easily and also you can reuse at other dishes. This is also why chineese restaurant are fast, cheap, and also super tasty
Its' ketchup, Kenji added way too little ketchup in his version. Add more ketchup and it should taste the same. You can also opt to add some boiling water to the tomatoes and stew them for a little bit before you add the egg back in.
I just saw Lucas Sin’s video on Tomato Egg drop and it looks delicious. I’ve been wanting to try making this dish but haven’t gotten around to it. Looking for a good other meaty side dish to make alongside this one.
I make every so often and happy with the results but once in a while I’ll order from the local Chinese restaurant (that has an authentic menu) and willingly pay the TWELVE DOLLARS because it’s so amazingly delicious. I don’t know what they do but man it’s fantastic
i add coriander powder (dhaniya podi) to this along with a few green chiles and ginger-garlic paste, it become so comforting for your throat if it's scratchy due to a cold or something
Aw yeah. I’m from Hong Kong and this is one of my go to homesick meals (living in the UK). Looking forward to seeing your version, Chef! Edit: You definitely made it the classic way. Bravo.
You are correct about the ketch up . Chinese cuisine are the cuisine of the people . We are not scared to introduce and experiment with other ingredients . Unlike Italians to their food , you will be jailed if you handle the pasta the wrong way …..
Not related to this dish totally: but I love your use of the wok! And your reasons behind why it’s been your most used pan of your adult life. Re: it’s sloped sides for frying - wanted to suggest a ttukbaegi pot for frying on a smaller scale (1 - 3 person fried food). Sloped sides and less oil needed. Longer wait for heating though
This is approximately the same as a college student short order special that was one of my staples at the time. Minus the winner and soy sauce it was called "Mota Special".
A Chinese classic. Thanks. Warning Tip: I have found the best way to remove the non stick properties of my wok is to cook tomatoes in it.😢 This recipe involves brief contact so is probably OK, but avoid lengthy pasta sauces etc.
An easy way to eat a little less rice is to do a terrible job cooking it. That’s what I do unintentionally and it works great. A nice dried out layer on the bottom mixed with some grains that don’t seem fully cooked somehow.
only one way to find out :) -- but really the tomato sauce Kenji made is a bit of a HK style "red sauce" -- can be used for a base of a lot of things. So tomato and egg over rice/noodles I'm sure would be good, tomato and ground pork, tomato and sliced beef is very common as well. So with things not egg, it essentially follows the same process. Cook Protein first, set aside, make tomato sauce, add protein back in. Top over carb of choice.
this is really similar to menemen, at least the end product. the method is really different in our turkish menemen. we first cook peppers and tomatoes (in that order). then add egg whites and scramble, lastly add the egg yellow and scramble some more with a touch of butter. highly recommended.
This is THE classic Chinese dish for me and I'm glad Kenji covered it. Quick, simple, and delicious. The soup form is also fantastic. You can use just a small bit of onions for the aromatics (leaving out the ginger/garlic/etc) to make the dish even simpler, and season only with salt, MSG & sugar. For me personally, the one made in the vid is a bit too goopy. I'd use less cornstarch, or even leave it out entirely, depending on the tomatoes.
Typically you would cook the eggs more through, at least in my mom's experience. The way he did his eggs made them more runny/ribbony almost like an egg drop. Also my mom uses tomato paste instead of ketchup as a way of thickening the sauce so you don't need starch.
This'll probably get lost in th YT comments, but, this was amazing. Just did it for dinner and my dementia addled Vietnamese mother in law, who never finishes anything, absolutely crushed it. I enjoyed it too, but her joy is worth more than I can say.
That is a huge win. This warms me inside
My Vietnamese mother used to make this for me all the time growing up, I’m sure it was comforting for her!
Power to ya !
W
Awe ❤ Bless her heart.
I love the quick format it really emphasizes how quickly and easily you can cook at home with what you have, one you know the core of a dish how it can be repeated with minimal deviation is really awesome
Kenji seriously thank you for taking the time to make these vids. I learn something (at LEAST) every video, and I want to make sure I clearly communicate - I appreciate your work!
Digging these easy quick-hit recipes and videos lately...def love the longer-form videos but this is a really nice change of pace for some super-fast simple dishes...love it!
I'm a Chinese American and my mom made this all the time for me growing up. Now it's one of my go to dishes to make. You nailed it.
Just made this, wow what an amazing flavor! Best Chinese breakfast item I’ve ever had. I used home-growth tomatoes and added in a spicy chili but didn’t have ginger, ended up great still. Looking forward to mastering this one and adding it to my arsenal of recipes!
I lived in China for 6 months and fell in love with this dish. Weirds people out when I tell them about it, but it's legit amazing. Especially good with home grown tomatoes, because of the higher glutamate content.
What on earth with people who get weirded out by dish that have eggs and tomatoes fried up together? Try to tell them about shakshuka its amazing turkish dish with fried eggs and tomatoes as well
I like well cooked tomatoes, unfortunately I'm not very comfortable with undercooked or raw ones. So salsa for me also is preferably roasted tomatoes.
I find that well cooked tomatoes with some indian spices and a touch of salt pepper sugar and msg is the only thing I need for a nice slice of sourdough with a small dollop of crema.
@@nikitakimov9956 I'm not against mixing eggs and tomato at all, but I definitely used to hate it. Shakshuka is a bit different since you're poaching the eggs in the sauce rather than mixing eggs and tomato, if you get what I mean
@@nikitakimov9956it’s not something that’s done in European cuisine (okay, ironically it is done in the most boring European cuisine, the English breakfast… and also salsa on eggs is very popular), so people turn their nose up at it out of habit. I will say that if you don’t get the texture of either this dish or shakshuka quite right you can easily end up with something a little watery or mushy that isn’t the most pleasant for eggs.
Maybe people are used to thinking of eggs as something you top with tomatoes, not mix together, I don’t know.
I make this dish every summer with homegrown tomatoes, so good!
Aw, the way Jamon takes his bite so gently off the fork. Chef's kiss!
At this point I make this at least weekly, if not more. I know traditionally ketchup is used, but I love using gochujang instead. Also, serving it on rice is great but my favorite starch to eat with it is big flat hash brown that I line a bowl with before pouring the tomato and eggs on top.
sounds incredible
A quick google search in Chinese shows that there are people who use gochujang. This is one of those dishes that every family have their own version.
gochujang makes (almost) everything better!
ketchup isn't necessarily authentic. sometimes i use pixian douban
@@littlebumgorf Shanghainese, Cantonese and Taiwanese cooking have long history of interaction with the West and they have been using ketchup for at least a century by now.
I love these quick and easy recipes, thanks for another one Kenji!
That does indeed seem like a comfort food, thanks for sharing.
My mom would make this every Wednesday night when I was growing up. What a flashback!
Love this dish, honestly so easy and too good for jow quick it comes together
I like that the dog always gets a treat at the end. He has developed a sophisticated palate
I used to hate big chunks of tomato, but I’ve been surprising myself lately with what I’ve been able to enjoy. I think I’m going to try this!
Had this this so often as a kid growing up, my mom made with ketchup too lol.
Would really like a video on the crispy noodle cake. Looks delicious as well! 🤤
I actually love this and make it for breakfast whenever i have the ingredients at home
as a college kid, this is perfect! thanks for uploading :)
as a college kid you might dig his cookbook the wok. so you get a wok and cook lots of great meals in your communal kitchen or so with just one pot.
@@timonschneider6290I’m in college - you think I can afford books?
If you're serious, check out your school and local libraries. They're incredible places for useful resources and even if they don't have this book, many libraries will let you request books that they can then procure
I like the vertical video for this application/perspective
this was actually the first dish of kenji's I made when i decided to start picking up cooking at home again. i make it at least once a week now.
I do this but without Chinese wine or soy, and sub in some fish sauce. Might actually be how Kenji makes it in his book. Not sure but it’s one of my faves!
This was one of my favorite dishes at the Chinese restaurant I ate at where I used to live.
I was thinking about this dish, although I have never made it at home... Thanks for the inspiration!
Love that wok stirrer that you designed. I ordered it and the long chopsticks when I ordered your book. Love them all. Cheers!
There is a Pakistani dish called "Khageena" that is very similar to this: sliced tomatoes, garlic and green chilies lightly fried/scrambled with eggs.
I have made this a lot after you made that community post a while back about it. It helped make a tiny dent in our 18 paste tomato plants.
All that it's missing is just a tiny bit of sesame oil drizzled on top. Sesame oil goes particularly well with Chinese eggs and tomato.
Looks like a variation (scrambled eggs)of shakshouka. Nice, will try it. Thank you
im really invested in those noodles in the background
This dish is so easy even I can make it. Delicious too!
in turkiye we have a dish called menemen which is also eggs with tomato and peppers and you can add anything you like really, Its amazing
I love shakshuka too. 😊
@@banjo1434same dish different name glad we can all enjoy it
looks simple and delicious, gonna try it asap!
Lived in China for 10 years, and this is still one of my favorites. Ketchup IS the secret ingredient. :)
I love this channel.
I've used green tomatoes; tastes great too in eggs! 😋
i was wondering how this guy was such a good cook then realized ITS THE MAN THE MYTH THE LEGEND J KENJI LOPEZ
one of my favorites, especially with a bit of sesame oil in the last moments on the flame
haute cuisine
Traditional chinese food!
That looks wonderful! I've seen a number of different recipes for this, still haven't made it yet... soon though
It look super great, it remembered to my like "huevo en salsa" from mexico.
Omg. I love tomatoes. An Italian-style sauce with whatever veg is my easy go-to for comfort. Also tomato soups, roasted tomatoes with herbs. Your dish might end up a new favorite-- so savory, so yum. Served with partially milled brown rice so I don't have to give the kids a hard time for being white rice monsters. Thank you so much!
I love the informal videos where you use stuff up. Thanks it helps me figure out what to do with my leftover stuff. Maybe you could do a whole, "making dinner for the family" video start to finish interruptions, everything. Speed it up of course lol.
That’s what virtually every one of my videos is.
Love your videos. Can I ask why you wait to season until the tomatoes have started to breakdown? Thank you!
Gotta try that
The sour and slight sweet flavor really works the appetite so it feels great to shovel this and rice as much as you can hold lol
Lovely pup ❤
Is it okay to cook the tomatoes in the seasoned wok? I always thought the acidity would damage the seasoning and also dissolve it into the food? I might be wrong, let me know!
Yessss so good
cool to see you're pumping out content again
I’m dying to know the super-easy-to-make dishes around the world❤
hamburger helper
Chineese food are usually very easy to make yet tasty. The ingredients are those you can find super easily and also you can reuse at other dishes. This is also why chineese restaurant are fast, cheap, and also super tasty
I remember having this in China, just with tomatoes and garlic and it was sublime! When I made it at home it never tasted as good though.
@@liamdillon2478 Haha, true!
It could be the tomatoes. I think tomatoes from Chinese street markets tend to be more ripe than Western grocery store tomatoes.
Its' ketchup, Kenji added way too little ketchup in his version. Add more ketchup and it should taste the same.
You can also opt to add some boiling water to the tomatoes and stew them for a little bit before you add the egg back in.
I just saw Lucas Sin’s video on Tomato Egg drop and it looks delicious. I’ve been wanting to try making this dish but haven’t gotten around to it. Looking for a good other meaty side dish to make alongside this one.
Thought Kenji was going to say "or you can pour this directly into your mouth" and now I'm both disappointed he did not and ashamed of myself.
I make every so often and happy with the results but once in a while I’ll order from the local Chinese restaurant (that has an authentic menu) and willingly pay the TWELVE DOLLARS because it’s so amazingly delicious. I don’t know what they do but man it’s fantastic
i add coriander powder (dhaniya podi) to this along with a few green chiles and ginger-garlic paste, it become so comforting for your throat if it's scratchy due to a cold or something
Similar to "huevos a la mexicana" but with extra flavors. Im gonna try it.
we do this in Cyprus but we let the tomato loose the water, then add spam, then add eggs
Looks good, thanks
Thx. I'm gonna try this. My gf ikes a light supper like this. And this looks like a fun way to try a new technique..
Good food
Throwing leftover pico de gallo is genius!!
Aw yeah. I’m from Hong Kong and this is one of my go to homesick meals (living in the UK). Looking forward to seeing your version, Chef!
Edit: You definitely made it the classic way. Bravo.
its amazing how food connects you to your past! i hope this meal (and others like it) ease your homesickness
佢煮到成兜嘔吐物咁喎師兄😂啲蛋都未熟佢就起
@@TamagoSandoいっぼっb
いっb
@@TelepathicWeaselい
I know a similar dish called Huevos A La Mexicana. So I’ll try this Huevos A La Chinese lol
Hey kenji do you mind telling us what wok youre using?
You are correct about the ketch up . Chinese cuisine are the cuisine of the people . We are not scared to introduce and experiment with other ingredients . Unlike Italians to their food , you will be jailed if you handle the pasta the wrong way …..
Preparing this with some sweet corn in is also veeery good.
Not related to this dish totally: but I love your use of the wok! And your reasons behind why it’s been your most used pan of your adult life. Re: it’s sloped sides for frying - wanted to suggest a ttukbaegi pot for frying on a smaller scale (1 - 3 person fried food). Sloped sides and less oil needed. Longer wait for heating though
Nice Menemen bro
Continuing to prove the theory that people who write “bro” in comments are invariably jabronis.
This is approximately the same as a college student short order special that was one of my staples at the time. Minus the winner and soy sauce it was called "Mota Special".
does the seasoning on the wok not get stripped off from cooking the tomatoes?
What kind of oil do you use for this kind of dish? I usually use peanut but it feels like kinda heavy for eggs
I love your cooking Kenji, but what's with the portrait mode videos ?
Delicious and easy dish! Don't ever excuse about MSG, it is totally ok and healthy!
PLEASE share a video of the crispy noodles. Mine always suck and I love them so much.
Seems like every country has a dish like this.
I sometimes like to add some char siu pork. I always add 'eagle sauce' alongside ketchup as well, makes it even better!
I'm craving this and I only have an idea of what it tastes like
One thing that I think could be improved is that you can add more oil before cooking the egg and cook the egg longer to a very solid form.
A Chinese classic. Thanks.
Warning Tip:
I have found the best way to remove the non stick properties of my wok is to cook tomatoes in it.😢
This recipe involves brief contact so is probably OK, but avoid lengthy pasta sauces etc.
this is so funny, i just made this for breakfast. im literally sitting here eating it
I'll be by in 10 minutes, don't worry I have my own bowl
When I cook in a wok and try to flip the food the way Kenji does, half of it ends up on the stove. More practice needed.
Is this a new camera angle? I like it.
Haha scrambled eggs are always how I use up leftover Pico
👍
Greeks cook a similar dish, is called Strapatsada, you just need to add lota of feta cheese at the end 😋😋😋
An easy way to eat a little less rice is to do a terrible job cooking it. That’s what I do unintentionally and it works great. A nice dried out layer on the bottom mixed with some grains that don’t seem fully cooked somehow.
Does it also go along well with noodles too?
It does!
only one way to find out :) -- but really the tomato sauce Kenji made is a bit of a HK style "red sauce" -- can be used for a base of a lot of things. So tomato and egg over rice/noodles I'm sure would be good, tomato and ground pork, tomato and sliced beef is very common as well.
So with things not egg, it essentially follows the same process. Cook Protein first, set aside, make tomato sauce, add protein back in. Top over carb of choice.
I tried pairing it with regular store bought spaghetti. It tastes good but I do think the softer chinese noodles works better with this dish
this is really similar to menemen, at least the end product. the method is really different in our turkish menemen. we first cook peppers and tomatoes (in that order). then add egg whites and scramble, lastly add the egg yellow and scramble some more with a touch of butter. highly recommended.
My mom would make this well similar she is from El Salvador
Xie Xie, you reminded me I need a new wol.. Noodle Cake?
Say what you may soy sauce makes the major difference.
This the one.. awlright!
If you don't have cornstarch, can you omit it?
yep
Make any difference if I just use a pan instead of a wok? My stove is electric so I didn't think a wok would work as well
No, most households just use a pan also.
You can absolutely make this in a regular flat skillet.
Who makes that pepper grinder you whipped out there?
Is that olive or vegetable oil?
Probably veg or peanut/groundnut.
I’ve got to upgrade the Asian ingredients in my kitchen…
This is THE classic Chinese dish for me and I'm glad Kenji covered it. Quick, simple, and delicious. The soup form is also fantastic.
You can use just a small bit of onions for the aromatics (leaving out the ginger/garlic/etc) to make the dish even simpler, and season only with salt, MSG & sugar.
For me personally, the one made in the vid is a bit too goopy. I'd use less cornstarch, or even leave it out entirely, depending on the tomatoes.
Typically you would cook the eggs more through, at least in my mom's experience. The way he did his eggs made them more runny/ribbony almost like an egg drop. Also my mom uses tomato paste instead of ketchup as a way of thickening the sauce so you don't need starch.