Slippery Eggs and Shrimp

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.