I like the seasoning of this Chinese scramble eggs. It tasted like a restaurant dish.
There are many ways to make Chinese scramble eggs. Some add milk, some add water, some stir in cornstarch slurry, all aim at making the eggs soft and fluffy.
The Key of Chinese Scramble Eggs
Base on my experience, the key is not what to add to the eggs, but the temperature. It has to be a low temperature to let the eggs gently set. Then you lift up the set eggs, leave the runny eggs contact with heat and cook. I think that’s the key. I made a delicious custardy masala eggs (masala bhurji) the same way.
If you want a very silky Chinese scramble eggs, the video below can help.
Chinese Scramble Eggs for Reference
And for the shrimps, I mostly use frozen shrimp, but I often didn’t bother to thaw the it (or I didn’t plan ahead!). I directly threw the frozen shrimps into the pan, and the oil would sputter rigourously. The price of being lazy.
This time, referring to other people’s practice, I first boiled the shrimp with hot water until the colour has just changed, pour the scallions into the egg mixture, then seasoned with white pepper and sesame oil.
It indeed tasted like a restaurant dish!
Ingredients
- 3 eggs, in room temperature
- 10 frozen shrimps
- 1 scallion(green part only), chopped
- white pepper
- sesame oil
- pinch of salt
How To Make Simply Stir-fried Eggs with Shrimps
- Blanch the frozen shrimps in boiling water until the colour just changed. Drain and set aside.
- Beat the eggs throughly, then add the cooked shrimps, scallions, pinch of salt, white pepper and a few drops of sesame oil.
- In a pan, heat 2 tbsp oil over low heat. Pour in the eggs mixture and evenly spread out. When the eggs started to set, use a spatula gently lift and fold it over from the bottom of the pan.
- When it’s about half done, turn off the heat and let the residual heat to cook it through. Serve immediately.
