Chinese Scrambled Eggs and Shrimp
This easy Cantonese stir-fried scrambled eggs and shrimp is made with fluffy scrambled eggs and ready from start to finish in 15 minutes!
Servings: 2
Calories: 236kcal
Ingredients
- 5 large eggs
- 1 stalk green onions (scallions)
- ⅛ teaspoon salt
- 1½ teaspoons oil (use neutral oils like avocado oil, do not use olive oil)
Shrimp Marinade
- 6 shrimp (size: 21/25, if you are using smaller shrimp use 8 shrimp)
- ¼ teaspoon salt
- ½ teaspoon sesame oil
- 1 pinch white pepper (optional, do not use black pepper)
Instructions
Prepare the Shrimp and Cook It
- Fully thaw the shrimp if you are using frozen shrimp and peel it.
- (Optional) Devein the shrimp
- Add the salt and sesame oil to the peeled shrimp and mix well. (Optional) If you are using white pepper, add that as well.
- Set a pan or wok on to the stove and set it to medium heat. Add a bit of oil to it and wait for it to shimmer and get hot.
- Once the pan is hot, add the shrimp in and cook it for about 30 seconds per side for a total of about 1 minute. You'll know the shrimp is cooked when you no longer see any grey and the shrimp has turned milky white and pink. It will also curl up into a 'C' shape.
- Remove the shrimp from the frying pan and set it aside to cool
Prepare the Egg Mixture
- Wash and finely mince the green onions and discard the rooted tips.
- Add the eggs into a bowl and add the oil and salt and beat it vigorously with chopsticks or a fork until the oil has fully blended in with the eggs.
- Add the finely minced green onions and cooled shrimp into the egg mixture and mix them together. You can save a few green onions to the side to add at the very end as well.
Make the Scrambled Eggs
- Using a clean frying pan or wok, add it to the stove and set the heat to medium heat. Add a bit of oil to it to coat the bottom and wait for it to shimmer and get hot.
- Once the pan is hot, add in the egg mixture and spread the shrimp apart so that it is not in a pile. Wait for the egg at the edge of the pan to bubble and start to cook. (this should take approximately 10-15 seconds)
- Once the egg starts to cook at the edges of the pan, use a chopstick and push the edges up to form the folds of the scrambled eggs
- Tilt the pan down so that the raw egg mixture runs downwards towards the exposed hot pan to cook.
- Keep repeating the push, and tilt method until the eggs are all cooked. You should only have cooked the eggs for about 1 minute in total.If the tops of the eggs are too raw for you, use a spatula and flip everything onto the hot pan.
- Serve with rice and a side of oyster sauce (optional) and enjoy!
Notes
- Always cook the protein before adding it to the scrambled eggs mixture. Making scrambled eggs literally takes 30 seconds and that's not enough time and heat to cook any type of raw protein all the way through properly, so always pre-cook the protein before adding it to the scrambled egg mixture so that you don't risk having any raw meat in your eggs.
- Adding oil to your egg mixture will give your scrambled eggs a creamier and fluffier texture.
- The scrambled eggs are not overly very salty in this dish because I like to control the saltiness by dipping the egg into oyster sauce while eating it with white rice. If you are not serving it with a side of oyster sauce, add another ⅛ teaspoon of salt to the egg mixture.
