Chinese Tomato and Egg Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 19, 2010
Great dish But I personally like to cook the tomato first and wait until they are tender and then add in the egg. This controls a few things, if it is too watery then I drain off some water because the eggs don't scramble and more become poached. and this way the egg gets the tomato flavor soaked into it more
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Reviewed: Jun. 1, 2010
i omitted the pork, brandy, and soy sauce. Next time i will use half the amount of salt and oil.
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Cooking Level: Intermediate

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Reviewed: May 10, 2010
Good, but not as good as my mom's... A bit too watery and not as flavourful. Gotta tweak it a bit before it can get 5 stars. I made it without the pork -- just 5 tomatoes and 5 eggs. Next time, will decrease the amount of salt, as eggs were way too salty! May add some white pepper too.
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Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009
Great recipe! I've also made this without the pork and soy sauce. It is a very healthy and filling meal over rice!
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Reviewed: Nov. 10, 2008
Interesting mix of ingredients my roommate and I agreed to definitely make it again so don't be scared give it a try!!!
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Reviewed: Jan. 12, 2009
This recipe works fine with 5 T oil.
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