Ejotes en Huevo (green beans in egg batter)
Ready in 30 minutes
3 Eggs; separated
1/8 tsp cream of tartar
2 15-oz cans whole green beans; well drained and dried
1/4 cup Vegetable oil
1 medium yellow onion; sliced thinly, rings separated
1 15-oz can crushed tomatoes with jalapeno an/or chile; including juice
Salt; to taste
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.