The "Definition of Chinese Comfort Food" is an A+ Way to Eat Eggs for Dinner

August 15, 2016

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.

What's your preferred eggs-for-dinner dinner? Tell us in the comments!

See what other Food52 readers are saying.

  • Matilda Luk
    Matilda Luk
  • PHIL
  • HalfPint
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.


Matilda L. August 16, 2016
This my favorite food growing up! My mother used to add ketchup to hothouse tomatoes in the winter, to augment their flavor. She also tossed in garlic chives. Yum.
PHIL August 15, 2016
Does Pad Thai count? I like to put extra egg in it. Also, Bi Bim Bap with fried egg on top.
HalfPint August 15, 2016
My preferred Eggs for Dinner: crispy fried (with a liquid-y yolk) over hot cooked rice, with a generous splash of soy sauce.