chinese-scrambled-eggs-with-shrimp
Quick and simple Chinese scrambled eggs recipe featuring tender shrimp marinated in Shaoxing wine and white pepper. | peteandgerrys.com
Quick and simple Chinese scrambled eggs recipe featuring tender shrimp marinated in Shaoxing wine and white pepper. | peteandgerrys.com Quick and simple Chinese scrambled eggs recipe featuring tender shrimp marinated in Shaoxing wine and white pepper. | peteandgerrys.com
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Chinese Scrambled Eggs With Shrimp

  • Meals
  • Protein-Packed
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5/5 - 1 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 1-2 servings

Two delicate ingredients, one superb dish. Paired with a simple marinade of Shaoxing wine and white pepper, the tender shrimp in these Chinese scrambled eggs finally get their chance to shine. The eggs themselves are cooked in peanut oil using a mostly hands-off method that results in a soft, creamy consistency—the ideal setting for that beautifully cooked shrimp. All that's needed for garnish is a sliced green onion to add a pop of color to this unfussy dish.

By: Omnivore's Cookbook

Ingredients

For the marinade:

  • 1/2 teaspoon Shaoxing wine
  • 1/4 teaspoon salt (see notes)
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon cornstarch
  • 4 ounces (120g) peeled and deveined shrimp (small shrimp are best)

For the stir fry:

  • 4 Pete and Gerry’s Organic Eggs
  • 1/8 teaspoon salt
  • 1 tablespoon peanut oil
  • 1 green onion, sliced

Nutritional Information plus

Servings: 2

Amount Per Serving: Calories 270, Fat Cal. 150, Total Fat 16g (25% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 480mg (160% DV), Sodium 620mg (26% DV), Total Carb. 3g (1% DV), Fiber 0g (0% DV), Sugars 2g, Protein 26g, Vitamin A (15% DV), Vitamin C (2% DV), Calcium (10% DV), Iron (10% DV), Vitamin D (20% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Combine the shrimp with the marinade ingredients in a small bowl. Let marinate for 5 to 10 minutes.

Step 2

Combine the egg and salt in a medium-sized bowl. Beat the eggs using a fork or a pair of chopsticks until the yolks are fully broken apart and the eggs begin to froth.

Step 3

Heat the oil in a medium-sized non-stick pan over medium heat until the oil is medium-hot. Add the marinated shrimp. Let cook for 30 seconds without touching them. When the bottoms turn white, flip and cook a bit longer until almost cooked through.

Step 4

Remove the pan from the heat and pour in the beaten eggs. Let the eggs set around the edges, then gently push the set egg to one side and let the unset egg run into the pan.

Step 5

Turn the heat to low and return the pan to the heat. Repeat the process of letting the eggs set slightly and then pushing them to the side. If the eggs start to set too fast, remove the pan from the heat completely and use the residual heat to cook the eggs. Cook until the eggs are still slightly creamy, just cooked through, or to your desired doneness. Once done, immediately transfer everything to a serving plate to prevent overcooking.

Step 6

Garnish with the green onions and serve immediately. You don’t need any other seasonings for this dish, but you can pair it with your favorite hot sauce if desired.

Farm Team Tips:

You can either use 1/4 teaspoon of kosher salt or a scant 1/4 teaspoon of fine sea salt.

To make this dish gluten-free, use dry sherry to replace the Shaoxing wine.

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Chinese Scrambled Eggs With Shrimp

Prep Time 10 minutes
Cook Time
Serving Yield 1-2 servings

Two delicate ingredients, one superb dish. Paired with a simple marinade of Shaoxing wine and white pepper, the tender shrimp in these Chinese scrambled eggs finally get their chance to shine. The eggs themselves are cooked in peanut oil using a mostly hands-off method that results in a soft, creamy consistency—the ideal setting for that beautifully cooked shrimp. All that's needed for garnish is a sliced green onion to add a pop of color to this unfussy dish.

By: Omnivore's Cookbook

Ingredients

For the marinade:

  • 1/2 teaspoon Shaoxing wine
  • 1/4 teaspoon salt (see notes)
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon cornstarch
  • 4 ounces (120g) peeled and deveined shrimp (small shrimp are best)

For the stir fry:

  • 4 Pete and Gerry’s Organic Eggs
  • 1/8 teaspoon salt
  • 1 tablespoon peanut oil
  • 1 green onion, sliced

Directions

Step 1

Combine the shrimp with the marinade ingredients in a small bowl. Let marinate for 5 to 10 minutes.

Step 2

Combine the egg and salt in a medium-sized bowl. Beat the eggs using a fork or a pair of chopsticks until the yolks are fully broken apart and the eggs begin to froth.

Step 3

Heat the oil in a medium-sized non-stick pan over medium heat until the oil is medium-hot. Add the marinated shrimp. Let cook for 30 seconds without touching them. When the bottoms turn white, flip and cook a bit longer until almost cooked through.

Step 4

Remove the pan from the heat and pour in the beaten eggs. Let the eggs set around the edges, then gently push the set egg to one side and let the unset egg run into the pan.

Step 5

Turn the heat to low and return the pan to the heat. Repeat the process of letting the eggs set slightly and then pushing them to the side. If the eggs start to set too fast, remove the pan from the heat completely and use the residual heat to cook the eggs. Cook until the eggs are still slightly creamy, just cooked through, or to your desired doneness. Once done, immediately transfer everything to a serving plate to prevent overcooking.

Step 6

Garnish with the green onions and serve immediately. You don’t need any other seasonings for this dish, but you can pair it with your favorite hot sauce if desired.

Farm Team Tips:

You can either use 1/4 teaspoon of kosher salt or a scant 1/4 teaspoon of fine sea salt.

To make this dish gluten-free, use dry sherry to replace the Shaoxing wine.