Chinese Egg White Omelet With Tomatoes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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CHINESE EGG WHITE OMELET WITH TOMATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Willingham Estate in Fort Worth, Texas in 1984. Ingredients:
2 tablespoons vegetable oil |
1/2 teaspoon vegetable oil |
2 large tomatoes, sliced into 1/4 inch |
10 large egg whites |
1-1/2 teaspoons kosher salt |
Directions:
1. Heat a wok without its stand over high heat for 1 minute.
2. Add 1/2 teaspoon oil swirling to coat sides of wok.
3. When hot 1 minute add tomatoes the quickly stir until they soften about 2 minutes.
4. Set aside tomatoes and juices.
5. Rinse wok with hot water then dry.
6. In medium bowl whisk egg whites with 1 teaspoon salt until foamy about 1 minute.
7. Return wok to high heat for 1 minute and add 2 tablespoons oil.
8. When oil is hot about 1 minute scoop up some of it using a large spoon.
9. Hold this over wok while you pour whites into wok then immediately pour hot oil onto whites.
10. Cook 1-1/2 minutes but do not stir then add tomatoes with juices in a circular pattern.
11. Continue to cook 3 minutes then sprinkle with remaining salt.
12. Slide out of wok onto a serving plate then cut into wedges and serve.
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