I am having a love affair with eggwhites. I love EVERYTHING that is eggwhites. I find it THRILLING to witness the transformation from raw to cooked.
My two favorite eggwhite mutations are (1) directly heating it in oil and (2) pouring it into boiling liquid, aka, egg drop. Heating it directly turns its Clear Slippery Wetness into a Firm Glossy Bright White Denseness. Pouring the eggwhites into hot boiling liquid while stirring quickly produces a gazillion silky white floating strands - way cool and dreamy. When fun foods are added to eggwhites, colors are accentuated, especially the REDS (chard, tomato, bell peppers), greens (scallion, broccoli, asparagus) and oranges (carrots, shrimp). The glistening opaque white is the perfect backdrop for EVERYTHING! Sometimes, I am compelled to throw in toasted sesame seeds just to tone down all the vibrancy.
**THE BEST DANG EGGWHITES EVER**
**w/ Bokchoy, Shitake, Tomato**
3 big leaves bokchoy cut into 2" pieces (green & white parts, sold in produce at most grocery stores)
2 garlic cloves, sliced
3-4 eggs, separated, using only eggwhites
3 fat shitake mushrooms, sliced (or equivalent)
1 tomato cut into quarters
1 T olive oil or enough to coat the pan (cheaper at Costco)
half tsp crush red peppers (pizza peppers)
1 tsp bottled fish sauce (in asian section at most grocery stores)
dash of salt to taste, fresh pepper
dash of Maggi or soy sauce (asian section at any grocery store)
2 tsp toasted sesame seeds (asian section at any grocery store already toasted!)
bowl of cooked rice to serve with (I prefer jasmine)(1) Heat oil on High in a large frying pan. Add mushrooms for 30 seconds to a minute. Let sit and not move around too much to sear. Then add bokchoy and garlic, stirring around so greens do not get too burned. Almost immediately, add the fish sauce and stir. Pungent salty smell and smoke, normal. Sprinkle some crushed red peppers.
(2) Add tomato. Check out fabulous red. Wait til you see it against the eggwhites, just pops. Do not to put in the tomatoes too early and leave them for too long. The goal is firm warm tomatoes, not soggy saucey ones. Add a dash of sea salt.
(3) Immediately, add the eggwhites and use a spatula or spoon to spread the eggwhites around to cover as much heat surface as possible, for about 30 sec to 1 minute.
(4) Then break up sections to flip over with your spatula or flipper tool, carefully keeping all the ingredients together. Depending hon how thick everything is, let it sit cooking for 1-3 more minutes. If you like your eggwhites cooked through like I do, use a fork or spatula to poke around a bit to check for doneness.
(5) Add another dash of sea salt, some fresh ground pepper and pour on sesame seeds generously. Voila, the ultimate deliciousness!
(6) Grab a plate. Scoop some fresh jasmine rice. Add sesame seeds to top rice and a dash of Maggi or soy sauce. Transfer the "eggwhite scramble" onto the bed of rice. Love it! Perfect as a meal or snack at any moment. All about the textures....the crisp bite of the bokchoy, the crunchy sesame seeds, the smooth firm eggwhites, the chewy shitakes, the soft sweetness of tomato.... you get the picture.
I know what you're thinking about the above pic: "...sloppy, so messy..." I know, I know. Rushed and plopped it down with no direction, no arrangement. This clearly illustrates the importance of plating. I promise you the dish tastes SO much better than it looks! Probably should have placed a neat mound of rice on the corner of the plate and arranged only half of the egg scramble. Hmm. And perhaps a small pile of berries to sex it up. Okay, redo retake!