Ingredients
2 tbsp vegetable oil
1/2 tsp vegetable oil
2 large tomatoes -- sliced into
1/4 ***
10 large egg whites
1 1/2 tsp 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 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"
~0500
Servings: 8 servings
Chinese Egg-White Omelet With Tomatoes Recipe brought to you by Recipe Ideas
Categories: Asian; Breakfast; Chinese; Egg; Tomato
The History of Recipes
It is quite feasible to follow the history of recipes back into distant history, certainly as far as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move into Roman times 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius informs us how the cooks of his times used a wide range of spices, including a few you will know such as thyme, mint and asafoetida. As we move on, we have some interesting books which were published in the 1300s - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are not about the spicy food that appears on menues today, but instead accounts of the types of food prepared by the cooks of the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the holy lands, such as coriander, parsley, and basil. The introduction of these new herbs and spices prompted an increase in books on cooking, some of which are kept safe in private libraries. During the next few centuries, the upper-class families of Europe strove to serve up the most extravagent meals, and consequentially cooks and their recipes increased in prestige. Even so, it wasn`t until the nineteenth century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down popular recipes of the day. By the advent of the 20th century, cooking books are greatly in demand mostly as a result of better eduction, more free time and a general increase in wealth. |
We hope you enjoy this Chinese Egg White Omelet With Tomatoes recipe.
