COOK - 賽螃蟹 Stir-fry Egg White with Conpoy

午餐做Eggs Benedict 用了蛋黃，剩下來的蛋白不要丢掉，晚上吃“賽螃蟹”(but without蟹=瑤柱炒蛋白)，物盡其用！

這個菜式重點是清香白滑，所以我也只用了鹽去調味，瑤柱已有獨特的海鮮味，不多加其他調味了。

由於本人是對蟹有過敏反應，就不加蟹了，你喜歡的話可在下瑤柱時加蟹肉一齊炒再下蛋白。

看似簡單的菜式，技巧全在炒蛋白的火候和速度，否則蛋白很容易變老就鞋㗎喇。

Ingredients:

4 Conpoy (Dried Scallops)  (soaked, tear into threads)

6 Egg Whites 

1-2 tsp Sea Salt 

1. Soak any moist remaining on the conpoy. Take 1/3 of the conpoy for deep frying.

2. Beat the egg white with salt.

3. Heat a pan with 3 tbsp of oil, add 1/3 of the conpoy and fry until they become brown and crispy. Drain and place on a paper towel to absorb the excess oil. Sprinkle a pinch of salt and set aside.

4. In the same pan, use the remaining oil to cook the egg white. Pour the remaining conpoy (plus crab meat if you are using) and all the egg white into the pan, cook in medium heat. Once the bottom of the egg white started to set, use a spatula to scrape from the bottom to the top, and let the remaining liquid to slide to the bottom and cook until set. Repeat until all liquid became solidified. (Be careful you need to scrape the solidified egg white as soon as it’s set, or else it would be overcooked and wouldn’t get the smooth texture).

5. Serve on a plate and garnish with the crispy fried conpoy.