Are you scrambling last minute for just one more side dish? Look no further!
This dish is quick, delicious, and only uses a few ingredients that you probably already have in the fridge and pantry! It's the perfect representation of humble Cantonese home cooking.
It's quick but inaccurate to compare these with European-style scrambled eggs. Scrambled eggs often get their fluffiness from added ingredients like milk or water, and they're generally cooked by quickly stirring the beaten eggs on low to medium heat, creating curds of eggs with a rather homogeneous color and texture throughout.
In contrast, you're not going to want any milk or water in these eggs, and you're very quickly cooking layers of eggs on super high heat, resulting in a chewier outside and a silky, tender inside, mixed with bites of juicy-but-not-waterlogged shrimp.
After learning a few of our tips and tricks (did someone say... sugar?!), you'll be able to make it with amazing flavor and fantastic texture.
Check out a quick story summary of our recipe!