Shrimp with scrambled eggs

Maggie Zhu’s selected shrimp with scrambled eggs follows a Chinese homestyle preparation of delicate shrimp and soft eggs. The lightly seasoned stir-fry can accompany rice, with sliced green onion finishing the plate.

Selected small, peeled shrimp marinate briefly with Shaoxing wine, salt, white pepper and cornstarch. Separately, the eggs are beaten with another salt portion until the yolks break apart and the mixture begins to froth.

Peanut oil heats the pan for a gentle shrimp sear. The shrimp turn before the pan is removed from the heat and the beaten eggs are poured around them.

As the eggs begin to set, the cooked edges are pushed aside so the unset mixture can reach the pan. Low heat, with pauses off the stove when needed, keeps the selected scramble soft and creamy.

The mixture transfers to a plate and receives sliced green onion before immediate service. Zhu describes serving it over separately prepared steamed rice for dinner and offering a prepared hot sauce alongside if desired.