Reviewed: Nov. 26, 2012

it was amazing!!! very deliciousss. especially for a beginner in the kitchen, like myself. (:

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Reviewed: May 10, 2012

Delicious! I served the dish with rice. The only thing I changed was adding 2 more eggs. I had scaled the recipe up to 4 servings and 4 tomatoes, chopped just seemed like too much. With the 6 eggs it was perfect. I suppose the amount of tomatoes depends on the size of the tomato you are using as well as personal preference. This is just like a dish my mother used to make all the time when I was growing up. My husband was surprised to learn this is a common chinese dish and I was surprised he liked it!

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Reviewer:

SZYQ1

Cooking Level: Expert

Home Town: Lake Villa, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: May 10, 2012

Noone liked these. That's the best thing I could say about this recipe.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 14, 2011

I absolutely LOVED this. It's so different. My husband said he put too much soy sauce in but I disagreed. I thought the 'little extra' was perfect.

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Reviewer:

Ann

Cooking Level: Beginning

Living In: Big Bear City, California, USA

Reviewed: Jun. 17, 2011

I also like to add a drop or two of sesame seed oil when mixing with the rice. I grew up having these eggs with steamed rice - it's one of my favorite comfort foods!

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Reviewer:

DJMG

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Reviewed: May 15, 2011

This was a bit different. I wasn't sure I'd like it, but it was a quick, fairly tasty breakfast. I made it exactly as written; the tomatoes I used were Romas, i.e., on the smallish side, but the egg/tomato proportions were fine by me. The sugar taste in the dish was kind of unusual, but I liked it. The dash of soy sauce was hardly discernible, and I love soy sauce, so would've liked more. This was a quick way to use up some perishables I had on hand, and I might make this again some time.

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NMChef1

Cooking Level: Intermediate

Reviewed: Apr. 9, 2011

sounds simple,but wow are these some great eggs!

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Reviewer:

SQUIRLADY

Cooking Level: Expert

Home Town: Somis, California, USA

Reviewed: Feb. 25, 2010

I was looking for a recipe that tastes like the eggs and tomatoes I had while in Lanzhou, China. This didn't quite make it. I only used a teaspoon of sugar, and I think that was too much. :(

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Reviewer:

Rachel

Cooking Level: Intermediate

Reviewed: Nov. 7, 2009

I've noticed several people confused about the sugar...it's not for the eggs, but the tomatoes. This is a traditional Chinese dish. I am not Chinese, but I've had it in many places in China and learned to make this from a Chinese girl. They even substitute ketchup for tomatoes sometimes.

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Reviewer:

bairen

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Reviewed: May 16, 2009

My family always put sugar in eggs so I liked that although the soy sauce was a bit strange in this dish. I probably would have preferred to leave that out and just add mozarella cheese to the egg/tomato mix instead.

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