Tomato and Egg Two Ways

Name: Tomato and Egg Two Ways
Cuisine: Cantonese
Ingredients: 400 g cherry tomatoes; 6 eggs; 200 g onion; 200 g chicken stock; 20 g scallions; 20 g light soy sauce; 10 g Tabasco; Version A: salt, to taste; Version A: cooking oil, as needed; 5 tomatoes; 5 eggs; 1 tbsp garlic; 1 tbsp ginger; 0.75 cup water or stock; Version B: chopped scallions, to taste; 3 tbsp ketchup; 0.75 tbsp tomato paste; 2 tbsp sugar; 0.5 tsp salt; 1 tbsp light soy sauce; Version B: pepper, to taste; 1 tbsp shallot oil; 0.5 tsp salt; Version B: cornstarch slurry, as needed; Version B: cooking oil, as needed

hkhoy on YouTube ↗

main course cantonese tomato egg

Video frame thumbnail for Tomato and Egg Two Ways

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Servings not stated

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Minutes

Ingredients

Steps

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Technique · Step 6: Blanching and peeling the tomatoes keeps the sauce smooth instead of flecked with curled skins.
Swap · Step 4: No Tabasco for version A? Another vinegar-based hot sauce plays the same role, added a little at a time.
Quantity · Step 10: The slurry amount isn't given; we'd start with about 1 tsp cornstarch stirred into 1 tbsp water, adding it gradually until the sauce just glazes.