Egg White Clouds (fuwafuwa tamago)
Fluffy, melt-in-your-mouth egg whites mixed together with crab meat, served on top of a bed of sautéed spinach and covered with beaten egg yolks. Where's the champagne?
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
Ingredients (Serves 2)
- 2 eggsNote
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 1/2 bunch spinach
- 1 can crab meat (canned; small) (50 g)
- Crab juice (from the canned crab meat)
- A pinch of salt
- A pinch of pepper
- 2 tbsp sake
- Vegetable oil
Boil the spinach in a pot of lightly salted water until a bright green. Plunge in cold water, drain and squeeze out the excess moisture. Cut into 4 cm lengths.
Separate the crab meat from the juice, reserving the juice.
Separate the egg yolks and egg whites, and place in separate bowls. Beat the egg yolks. Whip the egg whites to form soft peaks.
"Soft peaks" refers to peaks that are just starting to hold. They'll hold up for a second before drooping.
Heat 1 tbsp of vegetable oil in a frying pan and briefly stir-fry the spinach over medium heat. Add [A], stir-fry and plate.
Heat 1 tbsp of vegetable oil in a frying pan and stir-fry the crab meat over medium-low heat.
Add the egg whites to the pan and turn off the heat. Lightly mix and allow the eggs to cook in the residual heat. Place on top of the plated spinach and pour the beaten egg yolks over top.
Use big stirs to fold the egg whites into the crab meat to maintain the fluffiness.