Chinese Tomato Eggs蕃茄炒蛋 / 西红柿炒蛋

I decided to try and recreate meals from Insta-Tok recipe food influencers this year.

Instead of searching the goggles for the best recipe, I chose to ask ChatGPT for the recipe.

First one out the gate, Chinese Tomato Eggs, inspired by this Insta dude, @litterally.starving.

Pics of my attempt.

Recipe I used:

Chinese Tomato Eggs (蕃茄炒蛋 / 西红柿炒蛋):

Ingredients:

  • 3 tomatoes
  • 3 eggs
  • 2 tablespoons vegetable oil Ghee
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 green onion, finely chopped

Instructions:

  1. Cut the tomatoes into wedges. Crack the eggs into a bowl and beat lightly.
  2. Heat a wok or large frying pan over high heat. Add the oil Ghee and swirl to coat the pan.
  3. Add the eggs to the pan and cook, stirring constantly, until they are partially set.
  4. Add the tomato wedges, sugar, salt, and white pepper to the pan. Continue to cook, stirring constantly, until the eggs are fully cooked and the tomato wedges are soft.
  5. Stir in the green onion. Serve the tomato eggs hot, over rice if desired.

Reflections:

  • Sugar likely not needed.
  • I am no fan of vegetable oil. I asked ChatGPT to provide alternative suggestions.

Q. what is a good substitute for vegetable oil for this recipe?

A. There are a few options that you can use as a substitute for vegetable oil in this recipe for Chinese Tomato Eggs:

  1. Olive oil: This is a good option if you want to add a fruity, slightly nutty flavor to your tomato eggs.
  2. Canola oil: This is a neutral-tasting oil that is a good choice for high-heat cooking, like stir-frying.
  3. Peanut oil: This oil has a high smoke point, so it is good for stir-frying. It has a slightly nutty flavor that pairs well with the eggs and tomatoes in this recipe.
  4. Coconut oil: This oil has a high smoke point and a subtle tropical flavor that can add a nice depth of flavor to the tomato eggs.
  5. Ghee: This clarified butter has a high smoke point and a rich, nutty flavor that can add depth to the tomato eggs.

Any of these oils would work well as a substitute for vegetable oil in this recipe. Just choose the one that you prefer and that you have on hand.

– ChatGPT
  • Next time I will pre-cook/steam the tomatoes to take the skin off.

Overall, very tasty. I score it 8 out 10 for taste. Presentation needs work. I am not good/patient at reduction. Next time I will add an extra egg or two to add to its fullness.

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