This Chinese Egg White Omelet is actually cooked in a wok with vegetable oil. Made with the addition of tomatoes.
2 tablespoons vegetable oil
1/2 teaspoon vegetable oil
2 arge tomatoes sliced into 1/4-inch slices
10 large egg whites
1-1/2 teaspoon 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 the whites 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 makes 4 to 6 servings.
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