Ejotes en Huevo (green beans in egg batter)

4 Servings
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Although the basic recipe is made with green beans, other vegetables are also tasty in this dish. Besides green beans, you can use cooked cauliflower florets, chopped spinach, chopped green onions, or spinach and onions combined. The trick is to have the cooked vegetables well-drained and dry before adding to the egg batter.

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Ejotes en Huevo (green beans in egg batter) Ingredients

3 eggs separated	1 can (15 oz) crushed tomatoes with jalapeno an/or chile
1/8 tsp cream of tartar	including juice*
2 cans (15 oz) whole green beans well drained and dried	salt to taste
1/4 cup vegetable oil	cup of water may be added if tomatoes do not have enou
1 medium yellow onion sliced thinly, rings separated

Instructions for Ejotes en Huevo (green beans in egg batter)

Separate eggs; add egg whites to a large mixing bowl. Reserve egg yolks in separate small bowl. Beat on high until eggs foam; add cream of tartar; continue beating until egg whites form stiff peaks.

Pre-heat heavy skillet. (if using non-stick pan, pre-heat as soon as the egg batter is ready) Add 2-3 tablespoons of cooking oil at a time.

In separate bowl, gently break up the egg yolks; add to egg whites and gently fold into whites until the whites are a consistent light yellow color. Do not over-stir to maintain fluffy texture of egg batter.

Add well-drained, dried green beans to the batter. Using large kitchen spoon, place one spoonful into pre-heated pan when oil is ready. Do not flatten green bean mounds. Cook over medium heat until all sides of vegetable mound are golden. Remove carefully from pan and place on paper towels to drain.

When all green bean mounds are cooked, drain remaining oil in pan and wipe pan clean with paper towel. Return pan to stove and add 1 tablespoon of the oil and allow to heat. Once ready, add separated onion slices to the oil and cook, stirring occasionally, until transluscent (about 4 minutes). Add tomatoes (and water if necessary to make about 2 1/2 cups of sauce). Add salt to taste and allow sauce to simmer for about 5 minutes, stirring occasionally, over medium/low heat.

Once sauce has simmered, carefully add the green bean bundles back into the pan with the sauce and gently spoon the sauce over the beans to re-heat.

Serve warm over plain rice.

Main Ingredient: Green Beans, Tomatoes, OnionsCuisine: Guatemalan

Ingredient Insight - look inside this recipe

Beans

Cream of Tartar

Eggs

Onion

Salt

Tomatoes

Vegetable oil

Savory Mild Tomatoes Main Dish Low-Fat Guatemalan

for flavor and categorization

You can substitute cooked cauliflower cut into large florets, chopped spinach (defrosted and well drained), chopped scallions/green onions, or combine chopped spinach with onions. Just make sure the vegetables are well-drained and dry before adding to the egg batter. [I posted this recipe.]

meches
on Sep 9 2007 8:11PM

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