Last Thursday I made the Home-Style Tomato and Scrambled Eggs recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

The egg part of the recipe had a lot in common with the previous, Creamy Layered Scrambled Eggs, recipe: eggs beaten with fish sauce, corn starch, and cubes of butter, but the technique was different.

Instead of making an omelette out of the eggs, tomatoes are cooked until they release their juices and then thickened with some corn starch. The beaten eggs are then added to the saucy tomatoes and cooked until set.

The recipe was very easy, and I thought the results were delicious. My daughter refused to try it (my kids much prefer fried eggs over scrambled). My son tried it, but said he didn’t like it. My wife has decided that she doesn’t like cooked tomatoes. I’m not sure if my enjoyment outweighs the family’s dissatisfaction. Personally, I’d give it 4 stars.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.