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Full Online Book HomeLearning KitchenEggs - Scrambled Egg Whites With Shiitake Mushrooms And Roma Tomatoes
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Eggs - Scrambled Egg Whites With Shiitake Mushrooms And Roma Tomatoes Post by :topdesign Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2713

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Eggs - Scrambled Egg Whites With Shiitake Mushrooms And Roma Tomatoes

Mushroom-Tomato Side Dish:
salt and pepper, to taste
8 shiitake mushrooms, stems removed, thinly sliced or cut in 1/2-inch dice (other flavorful mushrooms may be substituted)
2 tablespoons olive oil
4 Roma tomatoes

Scrambled Egg Whites:
2 tablespoons canola oil
24 egg whites
1 teaspoon salt, or to taste
white pepper, to taste


For Mushroom-Tomato dish: Salt and pepper mushrooms. Heat olive oil in a saute pan over medium-high heat and cook mushrooms until lightly done, 4 to 5 minutes.

Score an X on the bottom of each tomato and drop into boiling water for 20 seconds. Plunge into cold or ice water. Skin should slip off easily; if not, repeat the process. Slice thinly or cut in approximately 1/2 inch dice, then rinse under running water in a colander to remove seeds. Mix tomatoes and mushrooms and adjust seasonings. Set aside and keep warm.

For the eggs: Heat oil in a large nonstick saute pan over medium heat. Add egg whites and cook, stirring with a wooden spoon, to desired firmness. Season with salt and pepper. Serve with mushroom-tomato mixture on the side.

Source: "Beau Nash, Hotel Crescent Court-Dallas, Tx"
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