Name: Chinese Egg-White Omelet with Tomatoes
Ingredients: 2 tb Vegetable oil; 1/2 ts Vegetable oil; 2 lg Tomatoes -- sliced into; 10 lg Egg whites; 1 1/2 ts Kosher salt

How willingly then should we part with our sins for Christ, and do our duty to Him! O that we could in our measures part as willingly with our lusts, as He did with His blood! He parted with His blood when He needed not, and shall not we with our sins, when we ought to do so, for our own safety, as well as for His glory. Since Christ came to redeem us from the slavery of the devil, and strike off the chains of captivity, He that will remain in them, when Christ with so much pains and affection hath shed His blood to unloose them, prefers the devil and sin before a Savior.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables	Chinese	Eggs, June 1996 i	8	Servings

INGREDIENTS

2	tb	Vegetable oil
1/2	ts	Vegetable oil
2	lg	Tomatoes — sliced into
10	lg	Egg whites
1 1/2	ts	Kosher salt

INSTRUCTIONS

1/4    "
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.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine <[email protected]>
Recipe By     : Martha Stewart Living, June 1996

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