There are different kinds of envueltos in Guatemala - some have a cauliflower filling, and some use green beans, or ejotes. We chose to make the ejote version for this round.
To begin making envueltos de ejotes, you will need two eggs and bunch of green beans about 3-4 inches in diameter that are fresh and tender (be sure to cut the ends off).
You should then boil the green beans until cooked.
After boiling, drain the green beans in a colander. Separate them into bunches about 1 inch in diameter, then put them aside for later.
Next, you're ready to prepare the "wrapping."
Separate two egg whites into a bowl. Be careful not to let any of the yolk get into the bowl or the whites will not rise. Keep the yolks separate for later use.
Wisk the egg whites briskly for about two minutes. It should start to look white and frothy and fill up a small bowl.
You'll know the egg whites are ready when they are stiff enough to be scooped up on the spoon and don't fall off when you turn it over.
Now you're ready to add the two egg yolks into the whites.
Add salt to taste (we used about one-half of a teaspoon.)
Wisk the egg yolks, white, and salt together until you have an evenly distributed yellow froth.
Add one of the bunches of ejote to the egg mixture. Make sure it's completely covered by the mixture, then take the bunch out and add it directly to the hot oil (we used extra virgin olive oil, but any frying grease will work). Repeat until you've added all the bunches of green beans.
When the bottom has browned, flip and cook until both sides are done.
Remove from the hot oil and drain excess grease on a paper towel.
This dish is many times served with a tomato-based salsa on top, such as salsa ranchera. ¡Buen provecho!