It is not uncommon to see egg dishes served at dinner in Chinese homes.  This Chinese scrambled eggs with shrimp dish is one of my favourite dishes.  As simple as it is, it might take you a few tries to get it right.  The only difficulty lies in not overcooking the eggs (or the shrimp).  It tastes best when the eggs are in thin sheets that are still wet and slightly runny.  I like to keep the seasoning very light to enjoy the taste and simplicity of the two main ingredients.

Stir Fried  Shrimp and Eggs Recipe

5 large eggs at room temperature

8 large raw shrimp, deveined and peeled

1/2 tsp toasted sesame oil

coarse salt

ground white pepper

3 tbsp vegetable oil

1 green onion, green part sliced thinly (optional for garnish)

oyster sauce (optional)

Rinse and pat dry the shrimp.  Sprinkle a pinch of coarse salt onto the shrimp and rub it in gently.  Beat the eggs with 1 tbsp water and the sesame oil.  In a large non-stick saute pan, heat the vegetable oil over medium heat and coat the entire pan with it.  Add the shrimp to the pan and cook until both sides turn pink (turning once), about 2 minutes.  The shrimp should not be fully cooked yet.  Add the eggs, and immediately sprinkle with coarse salt and a little bit of white pepper.  Allow the eggs to cook slightly, undisturbed.  Before the eggs fully set, use a large rubber spatula to gently push a strip of the eggs from one side of the pan across to the other side.  Once you push the slightly cooked eggs aside, tilt the pan to allow the uncooked eggs to coat the uncovered part of the pan.  Repeat two to four more times, but each time you push the eggs, choose a different path through the centre of the pan (ie. pushing the eggs in a large star like pattern).  Dish out immediately while the eggs are still creamy.  You should have large thin sheets of slightly undercooked eggs.  The eggs should still look wet and slightly runny.  Do not overcook the eggs.  Although if you do accidentally scramble the eggs, that’s okay, it will still taste good.  Garnish with green onions (optional).  (Note:  I like to keep the seasoning very light to enjoy the taste and simplicity of the two main ingredients.  But if you prefer more flavour, add a drizzle of oyster sauce.)  Serve immediately with rice.