西红柿鸡蛋，是刻在中国人DNA里的“国民家常菜”。它不需要复杂的调料，却能做到酸甜开胃、鸡蛋滑嫩、汤汁浓郁。加两瓣大蒜爆香，更是点睛之笔。每当不知道吃什么的时候，一碗热腾腾的米饭，浇上这盘西红柿炒鸡蛋，就是最满足的一餐。
Tomato and Egg Stir-fry is the ultimate Chinese comfort food. With a perfect balance of sweet, tangy, and savory flavors, it’s a dish every Chinese family knows by heart. Adding a couple of cloves of garlic takes the aroma to the next level. It’s the answer to “what’s for dinner?”
🌴食材 | Ingredients：
西红柿，2个（熟透的，切块）。/ Tomatoes, 2 (ripe, cut into chunks).
鸡蛋，3个（打散，加少许盐）。/ Eggs, 3 (beaten, with a pinch of salt).
大蒜，2瓣（拍扁切碎，灵魂！）。/ Garlic, 2 cloves (smashed and minced, the soul!).
葱花，1根（切碎，葱白葱绿分开）。/ Scallion, 1 (chopped, white and green parts separated).
🌴调味 | Seasonings：
番茄酱，1勺（约15g，让颜色红亮的秘密武器）。/ Ketchup, 1 tbsp (about 15g, the secret for a bright red color).
白糖，1小勺（约5g，中和西红柿的酸味）。/ Sugar, 1 tsp (about 5g, to balance the sourness).
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，备料
西红柿洗净去蒂，切成滚刀块。鸡蛋打入碗中，加少许盐，打散到表面起泡，这样炒出来更蓬松。大蒜拍扁切碎，葱白葱绿分开切好。⚠️ 西红柿一定要选熟透的，汁水才足。我试过用硬邦邦的生西红柿，结果炒出来干巴巴的，一点都不下饭。
Cut the tomatoes into chunks. Beat the eggs with a pinch of salt until slightly frothy. Smash and mince the garlic, and separate the scallion. ⚠️ Use ripe tomatoes for the best juice. I’ve tried using unripe ones, and the dish turned out dry and bland.
2，炒鸡蛋
热锅倒油，油温七成热时倒入蛋液。等蛋液底部凝固后，用筷子快速划散，炒到刚刚凝固就立刻盛出备用。千万别炒老！⚠️ 鸡蛋炒老了就回不了嫩。我试过在锅里多待了半分钟，结果鸡蛋变得又干又硬，像嚼橡胶。
Heat oil in a pan, pour in the eggs. Once the bottom sets, quickly scramble with chopsticks and remove as soon as they are just cooked. ⚠️ Overcooking ruins the texture. I’ve tried leaving them in too long, and they became dry and rubbery.
3，爆香大蒜
锅里留底油，放入蒜末和葱白，小火炒出浓郁的蒜香味。⚠️ 蒜末千万别炒糊了，糊了会发苦。我试过火太大，蒜末几秒钟就黑了，整锅菜都毁在那个苦味上。
Add a little oil, add the minced garlic and scallion whites, and stir-fry over low heat until fragrant. ⚠️ Don’t burn the garlic, or it will turn bitter. I’ve tried high heat before, and the garlic burned in seconds, ruining the whole dish.
4，炒西红柿
倒入西红柿块，中火翻炒，用锅铲轻轻按压，炒出浓郁的红色汤汁。⚠️ 一定要把西红柿的汁水炒出来。我试过没炒出汁就加水，结果味道很淡，像一碗西红柿汤。
Add the tomatoes and stir-fry over medium heat, pressing gently to release the juice. ⚠️ Make sure to cook out the juice. I’ve tried adding water before the juice released, and it tasted like watery soup.
5，调味
加入1勺番茄酱、1小勺白糖和少许盐，翻炒均匀。番茄酱能让颜色更红亮，白糖能中和酸味，提升鲜味。⚠️ 这两样千万别省。我试过只加盐，结果颜色发暗，味道也不够层次，像是少了灵魂。
Add the ketchup, sugar, and salt. Mix well. The ketchup gives it a bright red color, and the sugar balances the acidity. ⚠️ Don’t skip these. I’ve tried using only salt, and the dish looked dull and tasted flat.
6，合炒出锅
把炒好的鸡蛋倒回锅中，大火快速翻炒，让每一块鸡蛋都裹满浓郁的西红柿汤汁。最后撒上葱花，关火出锅。⚠️ 合炒要快，保持鸡蛋的嫩滑。我试过炒太久，鸡蛋把汤汁都吸干了，变得干巴巴的。
Return the scrambled eggs to the pan and stir-fry over high heat quickly to coat them in the sauce. Sprinkle with the green parts of the scallion and serve. ⚠️ Be quick to keep the eggs soft. I’ve tried cooking too long, and the eggs absorbed all the sauce and became dry.
宝宝们，西红柿鸡蛋的精髓在于“蒜香打底，蛋嫩汁浓”。大蒜和葱白爆香是灵魂，鸡蛋先炒好盛出，千万别炒老。西红柿一定要炒出汁，再加番茄酱和白糖提色提鲜。最后合炒要快，让鸡蛋裹满汤汁。这道菜配米饭，简直就是灵魂伴侣。
Tips: The key to this dish is “garlic aroma, tender eggs, rich sauce.” Sautéing garlic and scallion whites is essential. Scramble the eggs first and set aside. Cook the tomatoes until they release their juice. Add ketchup and sugar for color and flavor. Be quick when combining. Serve with steamed rice for the ultimate comfort meal.
这道【西红柿鸡蛋 | Tomato and Egg Stir-fry】是中国人最经典的家常菜。如果你喜欢这种酸甜开胃的口感，还可以试试我之前写的【陈皮鸡 | Orange Chicken】。想看更多经典家常菜，可以逛逛我的【家常菜】分类。
If you enjoy this sweet and savory comfort food, you should also try my Orange Chicken. For more classic home-style dishes, check out my Home-style Recipes category.
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