I fell back in love with egg white omelettes recently because there are only so many meringues you can make when the yolks are being used for custard or mayo (hellooooo holiday season!). The upside is, that egg whites are high in protein, low in fat and make for some super fluffy omelettes and scrambles aside, if you don’t want to head to Pavlova Town.
This recipe was inspired by an amazing brunch dish served by the very talented chef duo of Jemma Whiteman and Mike Eggert at their restaurant pop up Pinbone in Sydney’s Woollahra; a light, yet complex and indulgent combo of Chinese-style omelette - golden and crunchy on the edges and base, fluffy and cloud-like on top; capped with prawns, mushroom floss (more on this later), and because I was feeling extra, some Yarra Valley golden caviar as well.
Despite looking fancy, it’s actually a very quick and simple dish to make; and a total winner on your next brunch table. Perfect on its own, but also fantastic with a bowl of steamed rice on the side.
Serves 2 as a decent breakfast, or 4 as part of a brunch meal.
1/2 long red chilli, finely sliced
1 thumb sized piece of ginger, smashed
1 garlic clove, smashed
6 -8 large king prawns, peeled, deveined and halved lengthways.
1 shallot (scallion), green part finely sliced
4 egg whites
Mushroom floss (a flavour bomb of umami, made by dehydrating mushrooms - there are also meat versions available at most Asian grocers; pork floss being the most commonly available). This is a garnish and not completely necessary, though highly recommended.
Trout roe (again, not crucial, but it amps up the luxe factor)
White Pepper, finely ground
Heat a small, non stick frying pan to a medium-high heat. Once hot, and add a teaspoon of vegetable oil and the chillis. Fry for around a minute, then remove the chillis from the pan and set aside. Add a little more oil to the pan, then throw in the ginger and garlic, and stir fry for a minute, to allow their flavours to infuse the oil. Add in the prawn meat, allowing it to lightly colour before flipping. Cook for about 2 minutes, until they’re almost fully opaque, but not quite- you don’t want them cooked all the way through, as they will continue to cook once placed in the omelette. Remove the prawns, and set aside. Discard the garlic and ginger. Remove the pan from heat for a moment.
In a blender, place the egg whites, a good pinch of salt and white pepper and blitz for about 30 seconds, until frothy. Going back to the stove, place the frying pan on medium high heat. Once hot, add a generous slug of vegetable oil. This is what will make the edges go golden and crispy, so don’t be afraid to use more than you think you should (this dish is very low in fat, you can stand to use a little more oil in the cooking for the right result). Once the oil starts to shimmer, carefully pour in the egg whites. The edges should start to bubble crisp. You can use a spatula to loosen the edges if you get a little paranoid of sticking.
Once the omelette is almost set in the middle, gently arrange the prawns on top. Allow the omelette to set for another 30 seconds or so (you don’t want it to be fully cooked solid). Using a spatula, gently ease the omelette onto a serving plate. Garnish with the spring onions, the fried chili, mushroom floss and caviar. Add a few drops of olive oil and an extra pinch of salt flakes to finish, and serve immediately.