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.
- 3 large eggs
- 1 large tomato or 2 plum or Roma tomatoes
- 2 scallions
- 1 teaspoon rice wine
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt, divided plus more to taste
- 2 teaspoons vegetable oil, divided
- 1/2 teaspoon rice wine vinegar
- 1 pinch sugar
- 3/4 teaspoon cornstarch
- Cooked rice
What's your preferred eggs-for-dinner dinner? Tell us in the comments!