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