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Title: Chinese Egg-White Omelet with Tomatoes
Categories: Egg Chinese
Yield: 8 Servings
| 2 | tb | Vegetable oil |
| 1/2 | ts | Vegetable oil |
| 2 | lg | Tomatoes -- sliced into |
| 1/4 | " | |
| 10 | lg | Egg whites |
| 1 1/2 | ts | Kosher salt |
Heat a wok, without its stand, over high heat for 1 minute. Add 1/2 teaspoon oil; swirling to coat sides of wok. When hot, 1 minute, add tomatoes. Quickly stir until they soften, 1 to 2 minutes. Set aside tomatoes and juices. Rinse wok with hot water; dry. In a medium bowl, whisk egg whites with 1 teaspoon salt until foamy, about 1 minute. Return wok to high heat for 1 minute and add 2 tablespoons oil. When the oil is hot, about 1 minute, scoop up some of it using a large spoon; hold this over wok while you poor thewhites into the wok; immediately poor hot oil onto whites. Cook 1 1/2 minutes. Do not stir; egg whites will puff up. Add tomatoes with their juices in a circular pattern. Continue to cook through, 1 to 3 minutes. Sprinkle with remaining salt. Slide out of wok onto a serving plate, cut into wedges, and serve.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis" previous next