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.
Ingredients
| 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 |
| 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!
Written by: Sarah Jampel
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3 Comments
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.
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