CHINESE SCRAMBLED EGGS WITH SHRIMP RECIPE RECIPES

Name: Chinese Scrambled Eggs With Shrimp
Yield: 1-2 servings
Ingredients: 1/2 teaspoon Shaoxing wine; 1/4 teaspoon salt <em>(see notes)</em>; 1/8 teaspoon white pepper; 1/2 teaspoon cornstarch; 4 ounces (120g) peeled and deveined shrimp <em>(small shrimp are best)</em>; 4 Pete and Gerry’s Organic Eggs; 1/8 teaspoon salt; 1 tablespoon peanut oil; 1 green onion, sliced

CHINESE SCRAMBLED EGGS WITH SHRIMP | PETE AND GERRY'S ...

Chinese Scrambled Eggs With Shrimp | Pete and Gerry's ... image

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

Provided by Omnivore's Cookbook

Prep Time 00:10:00

Cook Time 00:05:00

Yield 1-2 servings

Number Of Ingredients 9

Ingredients

1/2 teaspoon Shaoxing wine
1/4 teaspoon salt <em>(see notes)</em>
1/8 teaspoon white pepper
1/2 teaspoon cornstarch
4 ounces (120g) peeled and deveined shrimp <em>(small shrimp are best)</em>
4 Pete and Gerry’s Organic Eggs
1/8 teaspoon salt
1 tablespoon peanut oil
1 green onion, sliced

Steps:

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

SCRAMBLED EGGS WITH SHRIMP RECIPE - NYT COOKING

Scrambled Eggs with Shrimp Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 pound raw shrimp, peeled
Salt and freshly ground black pepper
3 tablespoons peanut oil, butter or neutral oil, like grapeseed or corn
8 eggs
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 cup chopped scallions
Chopped fresh cilantro leaves for garnish, optional

Steps:

Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 241, UnsaturatedFatContent 8 grams, CarbohydrateContent 4 grams, FatContent 12 grams, FiberContent 1 gram, ProteinContent 29 grams, SaturatedFatContent 3 grams, SodiumContent 666 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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