This classic Chinese scrambled eggs dish is savoury, silky and wholesome. The juicy prawns further enhance the flavour of the eggs while the green beans add some crunchiness to the dish.
Scrambled eggs with shrimps is a typical Chinese dish easily available in Chinese restaurants. It is loved by children and adults alike. Do not underestimate this simple looking dish until you've tried a spoonful of the steaming hot scrambled eggs. You'll immediately be amazed by its creaminess and silkiness. Don't bother cooking the ingredients separately it can all be done in the same pan. I've made this dish numerous times using various methods with the aim of coming up with glossy soft eggs. I'll be sharing the tricks to achieving the best results.
Soft and silky eggs
Let's first talk about the appearance and texture of the dish which are exactly what it is known for. To achieve soft and silky eggs, the temperature and timing are the most important factors. It's best to cook the eggs over low to medium heat. If you cook the eggs for too long (even if it's only a few seconds longer), you'd end up with some hard chunks of eggs. So, be attentive here. The last trick is to oil the surface of the pan/wok which comes into contact with the egg. Allow the heated oil to cook the egg. It's best to use a non-stick pan for this recipe because you need to lightly scrape the eggs which are already cooked to the center of the pan while tilting it to pour in the raw eggs. This way, the eggs would not be overcooked.
If the finished dish turns out watery, it could be due to the excess liquid from the prawns, especially if frozen prawns are used. Do thaw them first and use a kitchen paper to soak up excess water before cooking them. The other reason could be due to too much liquid such as wine or water was added. The trick is to beat the eggs together with corn starch slurry made by mixing 1/2 tablespoon of water and 1/4 tablespoon of cornstarch.
Other ingredients to add
Usually, this dish is made without the addition of green peas. Not only does the bold green colour contrasts the golden shade of the eggs making it more appetizing, it is healthier while contributing extra crunchiness to the dish. Just remember to thaw and remove any excess water if frozen green peas are used. You may substitute green peas with chives or scallions.
Substitute for Shaoxing wine
'Shaoxing' wine is added to the eggs to get rid of the ‘eggy’ smell and taste which some may find offensive. If you do not consume alcohol, add a pinch of turmeric to the eggs instead. That will do the trick but the dish might end up having a very mild turmeric taste.