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shrimp with eggs & tomatoes

From warm tea eggs in a plastic bag to thousand year old eggs in your congee to the most tender scrambled eggs with scallions . I would say that Chinese styled eggs are definitely my favorite and my dad makes them the best.

They always came out fluffy like air was beat into it for 5 minutes, pillowy soft, and somehow always tasted buttery even though there was never any butter added. So on my new quest to understanding more about Chinese food I made my dad make my favorite shrimp with eggs & tomatoes and watched him with intense hawk eyes and questioned his every move.

Every time my dad would make scrambled eggs for dinner, and it was always for dinner, because we never had scrambled eggs for breakfast. He would make extra just for me otherwise no one else would have any because I would eat them all. So this recipe has extra eggs but feel free to take out one egg and keep everything else the same.


  • 5 large eggs

  • 1 tablespoon of oil

  • 1/4 cup of milk

  • Sprinkle of salt & pepper

  • 1 1/2 tomatoes cut into wedges. The riper the better!

  • 1/2 pound of shrimp, peeled & devained

  • 1 clove of garlic, peel & diced

  • 1 teaspoon of ginger, peel & smashed

  • Scallion for garnish


1.) In a medium size bowl, combine the eggs, oil, milk, salt and pepper together. Make sure to beat until the white have combined with the yellows. This will take about 2 - 3 minutes.

2.) Next, prepare your wok or any large pan with a drizzle of oil and set it on high.

3.) Once you see whispers of smoke coming off the wok, pour in all of your eggs. You will start to see a thin layer of egg cooking at the bottom and that is when you want to push that layer of egg towards your. Then let the rest of the uncooked egg pour over the hot wok. Repeat this until all your eggs are cooked. This will take about 4 - 5 minutes. Check out this 15 second clip of me and my dad to help you out!

4. ) Next, scoop out the scrambled eggs and and then add another drizzle of oil along with toss in your garlic, ginger, and shrimp. Give it a good toss and then leave it alone for minute and a half. Flip the shrimp over & let it cook for another minute and a half. Season with salt & pepper.

5.) Next, toss in your tomatoes and give it a good stir. Cover with a lid and let it sit for 3 minutes.

6.) Pop open the lid, give it another good stir and add in the scrambled eggs and let it cook for another minute.

7.) Scoop it out of the wok, place it onto a serving dish and top with scallions!

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My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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