Chinese Egg-White Omelet With Tomatoes
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Chinese Egg-White Omelet With Tomatoes
  Chinese    Tomatoes    Eggs  
Last updated 6/12/2012 1:14:49 AM. Recipe ID 43892. Report a problem with this recipe.
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      Title: Chinese egg-white omelet with tomatoes
 Categories: Eggs, June 1996 i
      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.
  




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Recipe ID 43892 (Apr 03, 2005)

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