Thai Basil Egg Cloud with Minced Chicken
A deconstructed Pad Kra Pao using whipped egg whites to create a 'cloud' texture, served over a spicy chicken stir-fry.
Prep Time
30 min
Cook Time
15 min
Servings
4
Ingredients
- 6 large Eggs
- 1 lb Ground Chicken
- 1 cup Thai Basil
- 4 Bird's Eye Chilies
- 2 tbsp Liquid Aminos
Instructions
- 1
Stir-fry chicken with garlic and chilies until browned. Add liquid aminos and basil.
- 2
Separate egg whites. Beat to stiff peaks with a pinch of cream of tartar.
- 3
Gently fold the yolks back into the whites without deflating.
- 4
Spoon the egg mixture into 'clouds' on a baking sheet and bake at 375F for 6 minutes.
- 5
Place the egg clouds on top of the spicy chicken base.
Nutrition Facts
Calories
390
kcal
Protein
38
g
Carbs
5
g
Fat
24
g
Fiber
1
g
Sugar
1
g
Sodium
710
mg
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