This classic garnish of egg yolks and whites cooked separately into thin sheets and then thinly sliced is added to many dishes to make them attractive and give them an additional touch of flavor. You need to cook the eggs without letting them brown—you want the strips to be as bright white or yellow as possible. See the photo.
Makes about ½ cup
INGREDIENTS:
- 3 large eggs
- Kosher salt
- 2 teaspoons vegetable oil
INSTRUCTIONS:
- Separate the eggs, putting the yolks in one bowl and the whites in another one. Remove the stringy bits from the whites. Add a pinch of salt to each bowl and beat with a fork. If some foam floats to the surface, remove it with a spoon.
- Heat a 10-to 12-inch nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and swirl to coat the bottom of the skillet. Wipe off the excess with a paper towel so only a thin coating remains in the skillet and remove from the heat. Pour the yolks into the skillet and tilt so they coat the bottom of the skillet in a thin, even layer. Let sit just until the yolks are set, a few minutes. Lift the edge of the yolks with a spatula and flip over. Set over low heat and cook until just set, 30 seconds to 1 minute. Don’t let the yolks brown. Slide onto a cutting board.
- Wipe out the skillet and repeat the process with the remaining 1 teaspoon oil and the egg whites.
- Cut the yolks and whites into thin matchsticks. Use immediately, or roll up in plastic wrap to prevent the eggs from drying out and refrigerate for up to 4 days.
