Main ingredients 🥩
egg whitesfresh creamcrab meatgarlicgreen onionenoki mushroomsmonosodium glutamate
Park Eun-young's Boryong Gae-sal
A premium Chinese dish featuring soft, cloud-like egg whites resembling white boryong flowers, perfectly balanced with a sweet and chewy crab meat sauce.
🙋 Recommended for
- ⭐ Those seeking a soft, nutritious meal suitable for elderly individuals with weak teeth or young children.
- ⭐ Home cooks who want to recreate the experience of a fine Chinese restaurant course at home.
Ingredients needed 🛒2 servings
- 4 egg whites
- 100ml fresh cream
- 150g steamed crab meat
- 1 tablespoon minced garlic
- 2 tablespoons minced green onion
- 1/2 pack enoki mushrooms
- 1 cup water or stock
- a pinch of salt
- a pinch of sugar
- a pinch of monosodium glutamate
- 2 tablespoons cornstarch slurry
- generous amount of cooking oil
Recipe 🍳
- Mix egg whites and fresh cream in a ratio close to 1:1 until smooth.
- Pour the mixture into warm oil at around 130 degrees Celsius, allowing it to puff up like clouds. Stir gently, then strain through a sieve to remove all oil completely.
- Lightly coat a pan with oil and sauté minced garlic and green onion to release their aroma.
- Add steamed crab meat and torn enoki mushrooms, and lightly stir-fry.
- Pour in water or stock, then season with salt, sugar, and monosodium glutamate for a clean balance, and bring to a boil.
- Gradually add cornstarch slurry while stirring, adjusting the sauce to a slightly more moist consistency than a typical thickened sauce.
- Fold the strained egg white clouds into the sauce over high heat, quickly and gently mixing to avoid breaking them up—this completes the dish.
- Mix egg whites and fresh cream, then fry in oil at about 130 degrees until fluffy and white; strain to remove oil.
- Sauté minced garlic and green onion in a pan to build flavor, then add crab meat and enoki mushrooms and stir-fry briefly.
- Add water or stock and season with salt, sugar, and monosodium glutamate; bring to a boil.
- Create a smooth, slightly moist sauce by gradually incorporating cornstarch slurry.
- Fold the fried egg whites into the sauce and mix gently to finish.
Cooking tips 💡
- When cooking egg whites in oil, avoid overheating—temperatures too high will cause browning or hardening. Always cook at around 130 degrees Celsius to achieve a soft, cloud-like texture.
- Adding fresh cream to egg whites enhances richness and creates a much smoother, silkier flavor.
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