If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Eggs-for-dinner needn't be considered a concession to the
dinner gods constraints of a normal person's life.
For nights when you really do want eggs but don't want the lurking should-have-made-chicken feelings, there's Fan Qie Chao Dan, which recipe creator Cooking of Joy calls "the definition of real Chinese comfort food."
It checks off all the eggs-for-dinner boxes—savory, satisfying, made in one pan, and on the table in 10 minutes, including chopping and measuring—but it's a complete meal. And one that lets you show off those August tomatoes.
How to make it your own:
- Add herbs (cilantro, even basil or Thai basil) and sesame seeds.
- Make the eggs as creamy and soft or as firm and brown as you'd like.
- Use onion or spring onion in place of the scallions.
- If you don't have rice wine, substitute dry sherry and a pinch of sugar and or dry white wine, if you're in a pinch.
- If you don't have rice wine vinegar, try apple cider vinegar and a little sugar.
- Wilt greens like kale or mizuna or spinach and fold in at the end, right before you add the eggs.
- Used canned tomatoes! You just might have to cook them for a bit more time so that the liquid reduces.
- Make extra rice so that you can fry it, or freeze it, or turn it into a crust for a savory pie.
- 4 large eggs
- 2 large tomatoes or 3 plum or Roma tomatoes
- 3 scallions
- 1 tablespoon rice wine
- 2 teaspoons toasted sesame oil
- 1 teaspoon kosher salt, divided
- 2 tablespoons vegetable oil, divided
- 2 teaspoons rice wine vinegar
- 1/2 teaspoon sugar
- 1 1/2 teaspoons cornstarch
- Cooked rice
What's your preferred eggs-for-dinner dinner? Tell us in the comments!