Silky Scrambled Eggs with Shrimp (滑蛋蝦仁飯)
Silky Scrambled Eggs with Shrimp (滑蛋蝦仁飯)
Ingredients
For the Silky Eggs and Shrimp
- 3 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon chicken powder
- 1/4 teaspoon white pepper
- 2 green onions, separated into white and green parts, thinly sliced
- 1 pound shrimp, peeled, deveined, and butterflied
- 1/2 teaspoon salt, plus more as needed
- 3 tablespoons vegetable oil, divided
For Serving
- 4 cups cooked rice, hot
Instructions
- 1
Crack the 3 large eggs into a medium bowl. Beat them thoroughly with a whisk or chopsticks until the yolks and whites are fully combined and slightly frothy.
⏱️ 1 min
- 2
In a small separate bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth cornstarch slurry. Stir until no lumps remain.
⏱️ 1 min
- 3
Add the cornstarch slurry to the beaten eggs. Then add 1/2 teaspoon of chicken powder, 1/4 teaspoon of white pepper, and the green parts of the sliced green onions to the egg mixture. Mix everything well with chopsticks or a whisk until fully incorporated.
⏱️ 2 min
- 4
Pat the butterflied shrimp dry thoroughly with paper towels. This helps with seasoning adherence and prevents steaming.
⏱️ 1 min
- 5
Season the dried shrimp with 1/2 teaspoon of salt, a pinch of white pepper, and 1 teaspoon of cornstarch. Mix well to ensure the shrimp are evenly coated.
⏱️ 2 min
- 6
Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat until shimmering. Add the seasoned shrimp and the white parts of the green onions to the hot pan. Cook for 1-2 minutes per side, or until the shrimp turn pink and are just cooked through. Do not overcook.
⏱️ 3 min
- 7
Once the shrimp are cooked, immediately remove them from the pan and add them directly to the prepared egg mixture. Stir gently to combine.
⏱️ 1 min
- 8
If needed, add the remaining 2 tablespoons of vegetable oil to the same pan and heat over medium-high heat until hot. Pour the egg and shrimp mixture into the hot pan.
⏱️ 1 min
- 9
Allow the edges of the eggs to set slightly (about 15-30 seconds). Then, using a spatula, gently push the cooked eggs from the edges towards the center of the pan. Continue to gently fold and push the eggs until they are mostly set but still slightly moist and creamy, achieving a silky, soft scramble. This should take about 1-2 minutes. Avoid overcooking, as the goal is a soft, not dry, texture.
⏱️ 2 min
- 10
Serve the silky scrambled eggs with shrimp immediately over hot cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Silky Scrambled Eggs with Shrimp (滑蛋蝦仁飯)
For the Silky Eggs and Shrimp
- 3 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon chicken powder
- 1/4 teaspoon white pepper
- 2 green onions, separated into white and green parts, thinly sliced
- 1 pound shrimp, peeled, deveined, and butterflied
- 1/2 teaspoon salt, plus more as needed
- 3 tablespoons vegetable oil, divided
For Serving
- 4 cups cooked rice, hot
Instructions
- 1
Crack the 3 large eggs into a medium bowl. Beat them thoroughly with a whisk or chopsticks until the yolks and whites are fully combined and slightly frothy.
⏱️ 1 min - 2
In a small separate bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth cornstarch slurry. Stir until no lumps remain.
⏱️ 1 min - 3
Add the cornstarch slurry to the beaten eggs. Then add 1/2 teaspoon of chicken powder, 1/4 teaspoon of white pepper, and the green parts of the sliced green onions to the egg mixture. Mix everything well with chopsticks or a whisk until fully incorporated.
⏱️ 2 min - 4
Pat the butterflied shrimp dry thoroughly with paper towels. This helps with seasoning adherence and prevents steaming.
⏱️ 1 min - 5
Season the dried shrimp with 1/2 teaspoon of salt, a pinch of white pepper, and 1 teaspoon of cornstarch. Mix well to ensure the shrimp are evenly coated.
⏱️ 2 min - 6
Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat until shimmering. Add the seasoned shrimp and the white parts of the green onions to the hot pan. Cook for 1-2 minutes per side, or until the shrimp turn pink and are just cooked through. Do not overcook.
⏱️ 3 min - 7
Once the shrimp are cooked, immediately remove them from the pan and add them directly to the prepared egg mixture. Stir gently to combine.
⏱️ 1 min - 8
If needed, add the remaining 2 tablespoons of vegetable oil to the same pan and heat over medium-high heat until hot. Pour the egg and shrimp mixture into the hot pan.
⏱️ 1 min - 9
Allow the edges of the eggs to set slightly (about 15-30 seconds). Then, using a spatula, gently push the cooked eggs from the edges towards the center of the pan. Continue to gently fold and push the eggs until they are mostly set but still slightly moist and creamy, achieving a silky, soft scramble. This should take about 1-2 minutes. Avoid overcooking, as the goal is a soft, not dry, texture.
⏱️ 2 min - 10
Serve the silky scrambled eggs with shrimp immediately over hot cooked rice.
⏱️ 1 min