Velvety Scrambled Eggs with Shrimp (滑蛋虾仁)
A Cantonese Cha Chaan Tang Favorite
The Scrambled Eggs with Shrimp is arguably the top-selling dish in a Cantonese Cha Chaan Tang (tea restaurant or cafe). Imagine a thin layer of velvety, silky eggs mixed with plump shrimp, served over hot steaming rice, accompanied by a comforting soup or Hong Kong milk tea. Simply satisfying!
The Art of “Slippery Egg”
Known as “Slippery Egg,” this dish showcases a unique Guangdong cooking technique that sets it apart from regular scrambled eggs. The method involves reducing heat after initially heating the wok and adding oil, allowing the eggs to gently set. The result? A silky, tender texture that has won the hearts of many Cantonese food lovers.
Contrary to what might seem complicated, this dish is surprisingly easy to master and takes just 20 minutes to prepare.
If you enjoy egg recipes, don’t miss my Favorite Asian Egg Recipe Series, including Chinese Steamed Eggs. For other quick meals, check out the Oyster Sauce Beef Stir-Fry.
How to Make Cantonese Style Scrambled Eggs with Shrimp
ingredents
- Neutral oil (such as canola oil)
- Eggs
- Shrimp (peeled and deveined, sizes 30-50 recommended)
- Green onion
- Salt
- Sugar
- White pepper: to remove fishy smell and enhance aroma
- Shaoxing wine: Chinese cooking wine, to remove fishy smell and enhance aroma
- White vinegar: to enhance egg flavor
- Cornstarch water mixture: for tender, smooth eggs
Please find the printable recipe card below for specific amount of each ingredient.
Step-by-Step Instructions
1. Start by peeling and deveining your shrimp. While any size works, shrimp between 30-50 will give the best results.
2. Marinate the shrimp with 1/4 tsp salt, 1/4 tsp white pepper, and 1/2 tbsp Shaoxing wine. Let the shrimp sit for 10 minutes to absorb the flavors and improve its texture.
3. While the shrimp marinates, crack 6 eggs into a bowl. Add 1/2 tsp salt, 1/2 tsp sugar, 1 tsp white vinegar, and 2 tsp cornstarch mixed with 1 tbsp water. Beat the eggs thoroughly until large bubbles form. This step helps to ensure a uniform “slippery” texture. Quickly mix in chopped green onions. Do not let the egg mixture sits too long before cooking.
4. Bring water to a boil and quickly blanch the shrimp until they just turn red. Drain the shrimp and add them into the egg mixture.
5. Heat oil in a pan over low-medium heat. Pour in the egg mixture and gently push the eggs from different sides toward the center. Let the eggs set, then push again. Continue this process until the top of the eggs sets. Flip if necessary, but be careful not to overcook.
6. Plate the eggs and serve with steamed rice for a classic Cantonese meal.
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Cantonese Scrambled Eggs with Shrimp
Ingredients
- 6 Eggs beat throughly
- ½ lb Shrimp peeled and deveined, sizes 30-50 recommended
- 1 stalk Green onion finely chopped
- ¼ tsp Salt for marinating the shrimp
- ½ tsp Salt for adding to the eggs, adjust to taste
- ½ tsp Sugar
- ¼ tsp White pepper
- ½ tbsp Shaoxing wine
- 1 tsp White vinegar
- 2 tsp Cornstarch mixed with 1 tbsp water
- 3 tbsp Neutral oil such as canola oil
Instructions
- Start by peeling and deveining your shrimp. While any size works, shrimp between 30-50 will give the best results.
- Marinate the shrimp with ¼ tsp salt, ¼ tsp white pepper, and ½ tbsp Shaoxing wine. Let the shrimp sit for 10 minutes to absorb the flavors and improve its texture.
- While the shrimp marinates, crack 6 eggs into a bowl. Add ½ tsp salt, ½ tsp sugar, 1 tsp white vinegar, and cornstarch mixture. Beat the eggs thoroughly until large bubbles form. This step helps to ensure a uniform "slippery" texture. Quickly mix in chopped green onions. Do not let the egg mixture sits too long before cooking.
- Bring water to a boil and quickly blanch the shrimp until they just turn red. Drain the shrimp and add them into the egg mixture.
- Heat oil in a pan over low-medium heat. Pour in the egg mixture and gently push the eggs from different sides toward the center. Let the eggs set, then push again. Continue this process until the top of the eggs sets. Flip if necessary, but be careful not to overcook.
- Plate the eggs and serve with steamed rice for a classic Cantonese meal.
