Recipe: Tomato, Soy Sauce, and Scrambled Eggs

Tomato and Eggs is a very popular Chinese dish; it was one of my father's favorites.  I decided to do my own spin on it for Abe this morning - who was in the mood for a quick breakfast while editing the Brother Orange movie.


As usual, we hit the Sunday's Farmer's Market, where I picked up fresh tomatoes, scallions, and free-range organic eggs.  Look at those happy, yellow yolks!


The secret weapon - soy sauce - for that special umami flavor.  Also, I use chopsticks to whisk the eggs, and stir them in the pan, too - this will produce smaller, more delicate curds - and won't damage the non-stick skillet!

Some recipes have you cook the scallions/tomatoes with the eggs; I left them separate for a fresher, more deconstructed take.  Abe said they were "Amazing" and coming from him, that's a big deal.  I think my pops would've liked them too.


Tomato, Soy Sauce, and Scrambled Eggs


  • 3 Eggs

  • 1 Tablespoon Soy Sauce

  • 1 Tablespoon Butter

  • 1 Tomato, Sliced

  • 1 Scallion (just the green parts), Sliced

  • Salt, Pepper


  1. Crack the eggs into a bowl. Add soy sauce, and whisk with a pair of chopsticks, until the yolk/whites are combined and the color is uniform, dark yellow.

  2. Place butter in a small, non-stick skillet over medium low heat. Once melted, add the eggs and immediately start pushing them around (with the chopsticks) until they start leaving a trail in the pan.

  3. When the eggs are no longer runny but still look a little wet, immediately remove from the heat and place on a dish. Garnish with scallions, and serve alongside the sliced tomatoes (sprinkled with salt/pepper to taste).