Slippery Eggs and Shrimp

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Preparation info

    • Difficulty

      Medium

Appears in

Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

This recipe sets out the basic technique of Chinese scrambled eggs, or “slippery eggs” in Chinese. The shrimp can be omitted or replaced by diced ham or cooked crabmeat. In China, uncooked shrimp would be marinated in salt, egg white, and cornstarch, chilled for several hours, then lightly cooked before they are added to the beaten egg. But in the West, frozen cooked shrimp are readily available, so I have adapted the recipe to use cooked shrimp.

Ingredients

  • 6 large eggs
  • ⅓-½ teaspoon salt
  • 1 teaspoon sesame oil
  • 3 scallions, cut into small rounds, green and white parts separated
  • About 1 cup vegetable oil
  • 8 ounces peeled cooked frozen shrimp, thoroughly defrosted, if frozen and patted dry

Method

  • Beat the eggs until well mixed. Add the salt, sesame oil, and green scallions and mix well.
  • Heat the wok over a high heat until smoke rises. Add 1 tablespoon of the oil and whirl it around. Add the white scallions and stir a few times to release its aroma. Remove the wok from the heat, add the shrimp, and stir to mix. Return the wok over a low heat and stir the shrimp for another 20-30 seconds, or until they are just warm. (As they are already cooked, reheating over a high heat would make them rubbery.) Remove and mix into the beaten eggs. Wash and dry the wok.
  • Reheat the wok over a high heat until smoke rises. Pour in about ¾ cup oil, swirl it around reaching halfway up the slope of the wok, then pour back into a container for another use. This prevents the eggs from sticking to the wok when they cook.
  • Add 4 tablespoons of the oil and swirl it around several times. Lower the heat to medium. Pour in the egg mixture and, going to the bottom of the wok with the wok scoop or a metal spatula, fold over the egg as soon as it is set, giving room for the still-runny eggs to be cooked. At the same time, drizzle 1 tablespoon oil around the side of the wok to make the eggs that much more slippery in texture. Serve immediately.

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