Soft-Scrambled Eggs and Shrimp

Scrambled eggs and shrimp is the perfect simple, comfort food. Typically made with the eggs fully scrambled up but I love them as a soft-scramble!

I used:

• 4 oz shrimp (~12 medium)
• shrimp marinade: 1/2 tsp cornstarch, 1/2 tsp shaoxing wine
• 4 eggs
• egg seasoning: 1 tsp sesame oil, 1/2 tsp shaoxing wine, two dashes of white pepper, heavy pinch of salt
• garnish: scallions, chili oil

To make:

• Mix together shrimp, cornstarch, and shaoxing wine. Allow it to marinate for at least 10 minutes
• While shrimp is marinating, beat together your eggs and seasoning
• Heat up a little oil in a nonstick pan and cook shrimp until fully cooked and pink ~2 minutes
• Remove shrimp from the pan and give the pan a quick rinse/wipe
• Heat up additional oil over medium-low heat and add in your beaten eggs. Let the eggs flatten out and once they start to cook slightly, push the edges to the middle using a spatula
• Once the egg is about halfway cooked, add the shrimp in and continue to fold the eggs in. I like to try to get the eggs into a round-ish shape
• Cover pan with lid until eggs cook to desired consistency. They’ll continue to cook a little outside of the pan too
• Top with scallions, chili oil, and serve over rice