Lucas Sin's Most Popular Tomato Egg Drop Recipe | Why it Works (New Series!)
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- Опубликовано: 1 июн 2024
- TOMATO EGG DROP (NOT SOUP!):
In Season 1, episode 1 of Why it Works, Lucas Sin explains all of the science and techniques needed for the perfect Chinese tomato egg drop- rice's best friend!
"There are endless variations of tomato and egg. The root of that versatility is in the dish’s simplicity; tomato and eggs seem to be made for each other. The combination of the two produce a dish that is robust in its savoriness, with both tomatoes and eggs heavy in the umami-tasting glutamate amino acid. That depth of flavor is then punctuated by the acidity of the tomatoes and rounded with the creaminess of the eggs, merging the two into a satisfying, balanced dish. In Chinese cooking, this simple combination of these two ingredients gives this dish incredible versatility. Throughout China, cooks adapt the dish for regional preferences of taste, texture, and serving. In warmer climates, the dish is a bright stir-fry to be eaten with rice. In colder regions, the dish can be a warm topping for pulled noodles or with dumplings." ~Lucas
CHAPTERS:
00:00 - Introduction
00:37 - Prep the Tomatoes
01:46 - All About the Eggs
03:44 - The Aromatics
04:31 - Cook the Tomato Sauce
07:51 - Starch Slurries
09:22 - The Egg Drop!
GET THE RECIPE:
Best Tomato Egg Drop: f52.co/45HU3wN
PRODUCTS FEATURED IN THIS VIDEO:
Five Two Ultimate Carbon Steel Wok: f52.co/44tvP8u
Luminarc 10-Piece Stackable Glass Bowl Set: f52.co/3szxITR
MORE ABOUT WHY IT WORKS:
In this technique-driven series, Food52 Resident Lucas Sin dives into the reasoning behind the culinary methods he uses in the kitchen. We'll learn why certain Chinese cooking techniques work and how they can be applied beyond their traditional recipes. If you're looking to level up in the kitchen, this skill-centered series is a great place to start!
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Хобби
Not only Lucas Sin, but an entire, new Lucas Sin series!? I am very delighted to see this
Love any video with Lucas in it. His passion for cooking is infectious!
So agree! Lucas needs his own dedicated channel
I agree he is very hot!
Yes!❤
We're begging you, we need a thousand more videos with lucas
I really enjoy watching Lucas Sin. His food always looks amazing, but i always appreciate the historical narrative as well as how informative he always is around technique and the reason why he is doing what he is doing.
The fact that he's getting a whole new series makes me so happy rn. Gotta try this soon, thank youuu! ❤
Same, I luv how he teaches! His passion for teaching and cooking is great!!!
I once ate this dish 14 days in a row. Side note! I know Lucas got distracted but I would love a full video on the western propaganda against MSG! It’s actually an anti asian immigration slander people used to dissuade westerners from visiting asian restaurants!
Hurray for another Lucas Sin video!
Yesss
Since you are interested in food btw
Food and Soil♡#SaveSoil
This guy's passion for the culinary science is contagious. Please keep the content coming.
Classic 番茄煮蛋! Always nice to see him excited to eat his own food.... "I can eat this, right?" 😂
Lucas is right; even if you are eating alone, you should make delicious and nutritious food and take the time to enjoy it. I learned this from my 85-year-old neighbor. She had been a widow for decades and lived alone in a beautiful little home. Every night she got out her food tableware, crystal stemware, and linen napkins and served herself meals she’d be happy to serve company and guests. I told her when I ate alone it was a toss up between eating a sandwich over the sink so I would not dirty a plate and eating directly out of the pan I prepared the food in. She was appalled and told me to value myself more. I’m not as dedicated as she was, but I do put more of an effort into solo dining when it happens now.
Thank you for this lesson!
My garden tomatoes are here. I made this dish tonight! It’s kickass. I feed the elderly neighbors occasionally and they loved it. They think I’m magic. Thx bud.
Lucas's explanations are the best; so helpful in knowing the process in making a dish.
OH MY GOD A WHOLE SERIES WITH LUCAS SIN?!?! Yesss my king teach me how to cook and school me at the same time, I adore you and your big brain
I used to cry when my mom would put scallion in her tomato egg dish when I was little 😂 but now I love it!
he's so photogenic, and he explains techniques so clearly. Looks So Delicious Thank You Lucas .
Making this as soon as my dad brings his freshly harvested tomatoes 😍
Lucas is the best food personality since Pepin.
This is something I'd try to make. I'm also excited to see Lucas in any video
he's so photogenic, and he explains techniques so clearly
Peeled tomatoes is key! I've only seen my grandma peel tomatoes like this. This is very similar to her recipe. We love it with GINGER as the main aromatic.
This guy has a culinary and scientific mind! Quite the unique perspective on how to approach cooking 😊
A whole Lucas Sin series??? I am here for it!!
The most appetizing dish ever honestly. I inhale few bowls of rice with this dish without even knowing.
Lucas is just adorable! Makes sense
So happy to learn a childhood classic from a pro. Thanks for this!
Looks So Delicious 😋 Thank You 🙏 Lucas 🍅🥚🍚
The hot ripple oil prep tip was really helpful!
I make it a little different. I add onion, ginger, garlic, rock sugar and soy sauce to it. I also leave the skin on and precook the egg before combining into the tomatoes. Its a little more hardy but this version looks amazing ill have to try it.
i love how he inhales the food. best part of every vid
Lucas DESERVED his series , he is so good at explaining techniques in normal lingo where everyone can understand.
I assume this is the FIRST episode of WHY IT WORKS and I didn't miss any other episodes! Love it Lucas!
Every dish you make you make it with such passion, you explain the making because you truly want us to try and make it. You are the best, thanks from Tokyo!!
Another great video and recipe by Lucas, with inline bloopers no less. I love the detailed history and explanations of the recipes and why they work. No "dump and stir" here. Note: My grandmother peeled tomatoes for canning by scoring and blanching, it's not just a culinary school thing.
My mama makes this for us all the time! I didn't know it was of Chinese origin, I just thought it's just a dish from my province in the Philippines. 😃
Think we do the stir fry version, but it's close! It's definitely a comfort food for Filipinks
Filipinos*
Sarciadong isda also
I’ve had egg drop soup and I’ve had the home made version of tomato egg dish, this is the first time to see something that’s kind of in between! Will definitely try it!
Tomato + egg. So many (chinese) recipes and I absolutely love all of them. Kudos for sharing this to everyone.
Yesssss, I always learn so much from Lucas. Even if I don't ever make the recipe he's explaining, I learn techniques and fundamentals that can apply anywhere. Definitely gonna make this though!
One of my childhood favourites!! Love this, sometimes my dad would add some spam.. SO good! This is both comforting and nostalgic for me... Thanks for sharing!
I thought this looked delicious anyway, but adding some spam is such a great idea!
I made this tomato egg drop of yours. It came out perfect. Thank you so much for this recipe. Looking forward to more recipes of yours.
Love Lucas sass face at the end when he asks if he can eat what he cooked lolol
I've eaten this twice in the past week. It's so delicious and easy to make.
So glad to see Lucas is getting a series! Excited to see more of him!
Made a version of this for lunch with and it was very satisfying! I did make several changes based on what I had on hand, including using canned tomatoes, a handful of flat chives in addition to green onions because I didn’t have enough, frying chopped mushrooms before the chives and green onion because I needed to use up the mushrooms, a few drops of Maggi seasoning instead of powdered MSG, only 2 eggs, and setting aside a third of the sauce (before adding the cornstarch slurry) for tomorrow. Was this as good as what Lucas made? No. It was still tasty and I plan to do this again sticking more closely to the recipe as given.
Its great when these videos serve as inspiration.
Lucas Sin is back!😍😍😍
i really like watching anything with Lucas Sin in it. they are always so educational. and watching him eat his own cooking at the end.... chef kiss. More Lucas Sin please!
Love this dish. Thank you for showing us your techniques.
Really heartwarming to see this dish featured more often in recent years
I just made this with a side of boiled rice..... chef's kiss!
love Lucas, always! when I want tomatoes (sans skins) to melt in whatever I'm cooking, I just grate them. the skin stays in your hand & doesn't grate; it's super-fast. but the classic way is great, too, and the texture of this looks amazing. I've been craving Chinese tomato & egg over rice and have some smoked shoyu I'm going to try in this. 米饭杀手!!!
Thank you so so much! I've made this recipe three times and every time the tomatoes do not break down. 😢
I'll definitely try doing this next time!
I love how he explains each step of the process!
most charming chef on utube!
THANK YOU FOR THIS SERIES
Yay! I’m so excited for this series!
I had some momotaro tomatoes I grew that was about to go and stumbled on this video this morning. We’ve eaten a lot of tomato egg dishes but my husband said this is the best recipe ever! The consistency is perfect over rice and the tomato flavor really shines through. Thank you Lucas!
If I see any video with Lucas, I have to watch it. Always guaranteed to leave hungry and educated
Thanks for sharing this recipe 🌻
Thanks. Good delivery. Yes, cooking tips too. Wonderful.
I would love to see Lucas Sin do a video on taiwanese beef noodle soup.
Made this today and it was so so good! Love Lucas.
love Lucas' presentations very entertaining
I've always cooked the eggs first, then set aside to add back in later. I like this method more since it's one less step. I also keep the skin on the tomato but that's just preference. I like the texture. The biggest change that I love and won't deviate from now is the addition of the slurry. I've always struggled to get the right sauciness before and this really solves it for me.
Video started, immediately cooked this and now I get to eat it while I watch 🤩
You are missed but wish you every happiness. Where’s the cookbook we long for? “Lucas back home: Shanghai food “. ❤
I watched this at lunchtime and made it for dinner! Delicious recipe that feels light but nourishing and turning simple ingredients into a more elevated dish. Look forward to more in the series!
This dude is a great culinary anchor because he starts off by communicating the “grand strategy” of the dish, instead of focusing on conveying a precise recipe word-for-word like other chefs I’ve seen.
Things happen in cooking, especially for cuisines that you’re not familiar with. In the case of Chinese food, the “wok Hei” is something that requires the right cooking infrastructure for example. Or maybe the local ingredients might be a bit off from the OG types of tomatoes used etc.
By conveying the grand strategy of the dish, Lucas lets the cook adapt to situations while staying more or less aligned to the purpose of making a wonderfully saucy tomato dish :)
Absolutely delicious and unique recipe 😋❤❤
Yes more Lucas always
I've wanted a Lucas Sin series since the first video I saw him in! So knowledgeable about food, especially the ways it evolves over time and throughout cultures. A+ stuff.
Just made it!! It’s amazing. I’m making a lot more times after today. Thank you.
Very interesting! I’ll be trying it with tomatoes from the garden.
more Lucas pls !!! love all the hk style dishes! pls bring more so i could share my childhood dishes with my kid !
I just made this tonight (finally!) and it's PERFECT. so delicious and comforting!!!
Lucas made my night.
Learning so much from you...
Thanks...for all your brilliant videos..👍💝🌻
Yay! Lucas' Cooking School!
Your the best Lucas. Learned something again.
We love Lucas ❤if he had his own RUclips channel he would easily have millions of followers as he truly, in my humble opinion is one of the greatest chef’s on RUclips!
I have to make this, this coming weekend, also want to make his Hong Kong style scrambled eggs on bread toasted on one side that video I discovered only a few days ago, we’ll be buying quite a few eggs on Saturday 😉
Yea I don't know why he isn't. He really should have linked up with a videographer and an editor to make his own youtube channel like Brad Leone. I feel like these big corporate youtube channels are really hard to build your fanbase, and if you are good enough to be a fan favorite like Brad Leone on Bon Appetit, there is almost no way that they are paying you what you are worth.
I think his 1 pot and 1 pan video is a great example and core philosophy to start a youtube channel. He has a way of simplifying and making the tools needed to cook cheaper/more accessible, and yet still retaining a lot of the knowledge and technique of cooking which makes cooking fun. The closest analog we have on youtube is like instantpot recipe creators, and that method of cooking is not fun at all.
this was sooo good, loved it i'm going to make it regularly
Awesome explanation video of every step of this recipe. Definitely going to check out any more videos with Chef Lucas Sin.
Late to the party cause I just did this, but I realized this is the Chinese influence from where where the Filipino dish "Sarciadong Isda" gets its topping sauce from!
Damn. I’ve never had egg and tomato that looks like that. Looks amazing
My goodness it looks so good.
I do a mix of soys, honey, and tomato puree slurry to thicken ;)
This is sooo intriguing 🤔.
A fantastic chef Lucas
This is delicious! Followed directions to a T, except black pepper instead of white. Thank you, Lucas. Looking forward to your other videos and recipes.
Love Lucas 😍
Omg, this was so good! I already know this is going into my regular rotation.
A whole new Lucas Sin series???? 🎉🎉 I learn so much and his recipes always are things I need to try.
Can you use canned whole tomatoes for this recipe? Just thinking in the winter, I’m likely to have that on hand over fresh.
I love Lucas Sin
he finally is doing a series 🙌
Looks delicious and easy for an amateur. I especially liked the historical discussion in the recipe. Two names for tomatoes - .who would have thought
Thanks
Been making this dish a TON recently but using a different technique that doesn’t ribbon in the egg as much, I’ll have to try this technique!
Hong Kong Shakshuka, cool cool. It was fascinating watching this come together, trying to figure out where it was going. Loved it.
Lucas is just awesome - his techniques are spot on and I love that he explains everything as he goes along. The part at the end where he says to take care with presentation of the dish even if it's just for yourself made me smile :)
Makes sense! Yummy yummy
Turned my parent’s everyday dinner menu item into a science dissertation 😳
Ooooohhhh! I am gonna love this! 🧡🧡🧡
Ive been making something like this for a long time, not intentionally this dish but because tomatoes and eggs are delicious (when in season for the tomato) and cheap… delicious sauces and soups made with lots of inexpensive vegetables, fortified with eggs, and served with rice is a no brainer
my man knows what he's doing. I fancy myself a bit of a chef as well. This is high level stuff.