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Gallery Chinese Egg-White Omelet with Tomatoes Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2 tablespoons plus 1/2 teaspoon vegetable oil 2 large ripe red tomatoes, sliced into 1/4-inch rounds 10 large egg whites 1 1/2 teaspoons kosher salt
Gallery Chinese Egg-White Omelet with Tomatoes
Recipe Summary Servings: 8
Gallery
Chinese Egg-White Omelet with Tomatoes
Chinese Egg-White Omelet with Tomatoes
Chinese Egg-White Omelet with Tomatoes
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons plus 1/2 teaspoon vegetable oil 2 large ripe red tomatoes, sliced into 1/4-inch rounds 10 large egg whites 1 1/2 teaspoons kosher salt
Directions
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 oil over wok while you pour the whites into wok; immediately pour 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 until eggs are cooked through, 1 to 3 minutes. Sprinkle with remaining salt. Slide out of wok onto a serving plate, cut into wedges, and serve.
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All Reviews for Chinese Egg-White Omelet with Tomatoes
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All Reviews for Chinese Egg-White Omelet with Tomatoes
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
