Lucas Sin's Most Popular Tomato Egg Drop Recipe | Why it Works (New Series!)

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth reduces meat content while still providing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Peel the tomatoes by scoring an 'X' on the bottom, dunking them in hot water for no more than 30 seconds, then transferring to ice water to remove the skins easily.

Core the tomatoes and cut them into small wedges.

In a bowl, whisk together 3 eggs, a quarter teaspoon of kosher salt, a pinch of white pepper, and a tablespoon of canola oil until well emulsified.

Heat a non-reactive wok or skillet until shimmering, indicated by ripples when shaken.

Add the white parts of the scallions to the hot oil and sauté for about 30 seconds until translucent.

Add the prepared tomato wedges to the wok and cook until they start to break down and release liquid.

Season the tomatoes with salt, sugar, and MSG in a ratio of roughly 2:1:1.

Add a squirt of ketchup to enhance the tomato flavor.

Pour in chicken stock and bring the mixture to a boil, cooking for about 1 minute to consolidate flavors.

Mix a tablespoon of cornstarch with a tablespoon of water to create a slurry, then stir it into the boiling sauce.

Allow the sauce to come to a boil again to thicken, checking for balance in flavor before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens