After making all my Chinese New Year cookies, I had around 8 to 9 egg whites in my freezer. While I had initially planned to bake some almond crisp (with leftover egg whites), I decided not to as I am a little too tired after my CNY baking spree over the past few days.
Cooking will be an easy way to "finish off" these egg whites, such as making breakfast omelette. Or how about some egg white milk pudding (鲜奶炖蛋）for dessert? I recalled a few years back, I tried this stir-fry egg whites served with fried vermicelli in a Chinese restaurant. Since, I have so many egg whites now, why not try to replicate this dish at home?
The soft and moist egg whites goes very well with the crispy fried vermicelli and toasted almond flakes. I made a mistake of stirring the egg whites too frequently at the beginning. I suspect this is the reason for my egg whites being too scrambled-egg like. Shall try it again next time with less stirring and maybe reduce the milk to 1/2 cup. But, how often do I have 7 to 8 egg whites at one go without sacrificing the egg yolks? Let me think about it.