Recipe: Julienned Egg White and Egg Yolk for Garnish

Garnish for 8 to 10 servings

4 eggs, separated

Vegetable oil as needed

1. In separate bowls, whisk the egg whites and egg yolks until smooth. In a small nonstick sauté pan, heat a little oil over medium-low heat. Add the egg white and cook, without stirring, just until set all the way through; do not brown at all. Transfer to a plate to cool.

2. Return the pan to medium-low heat, add a little more oil if needed and cook the egg yolk in the same manner. Remove to a plate to cool. With paper towels, blot any oil off the eggs. Julienne the eggs, keeping whites and yolks separate.

Adapted from a recipe by Heejung Kim