Thursday, March 11, 2010

Crab and Tomato Egg with Sweet & Sour Sauce

This dish takes a little planning but it is pretty simple to make. The trick is to have everything prepped before you start cooking. This is true for all Asian cooking.


1 large tomato, sliced into wedges or diced
6 large eggs, lightly scrambled
½ tsp. kosher salt
1 tsp. dry sherry
dash black pepper
¼ cup onions, thinly sliced
½ cup crab, extra moister squeezed out
*I also add finely shredded carrots, green onions sometimes.

Make the sweet & sour sauce and set aside. (see recipe below)

Gently scramble the eggs with the salt, sherry and pepper. Add the crab and onions and mix well.

Heat a about 2 – 3 Tblsp. oil in a 12 inch nonstick frying pan on med – high heat. Add the egg mixture to the hot oil. Let the eggs sit without stirring to let the bottom set slightly. Then stick your spatula under the eggs in sections and flip to cook the other side. Turn again as needed to allow it to set on both sides. DON’T OVER COOK. Place on a plate and set on the side.

In the same pan quickly stir fry the tomatoes and add ½ cup sweet & sour sauce. Pour into a dish and place the cooked eggs on top. Serve over rice.


1/3 cup sugar
1/3 cup brown sugar
¼ cup ketchup
½ cup cider vinegar
2 Tblsp. soy sauce
½ cup water
2 Tblsp. cornstarch
1 clove garlic, smashed
1 thin slice ginger, smashed

Place all the ingredients into a pot. Stir with a whisk until it comes to a boil and thickens (if it gets too thick, add water to thin out).

1 comment:

  1. This is my favorite. I'll come over and eat the leftovers tonight. Thanks.