Chinese Eggs & Shrimp | The Way Chinese Chefs Cook it!
Part of learning how to cook Chinese food properly is learning how to use fire to achieve a certain flavor. Or in this case consistency of ingredients. This style of Cantonese scrambled eggs requires minimal know how to create soft and pillowy eggs. With shrimp as the perfect compliment. You’ll learn how to make it just right!
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INGREDIENTS:
5 Large Eggs
170g (6oz.) Whole Shrimp (peeled and deveined)
2 Spring Onion
Salt
Cornflour (a.k.a. cornstarch)
Ground White Pepper
Sugar
Baking Soda
Place peeled and deveined shrimp in a bowl. Clean a few times removing the slime and grit. The water should look clear. Add enough water to cover shrimp. Then add 1/4 teaspoon baking soda and mix well. Let the shrimp sit in the solution for 15 minutes. Then rinse well.
Place shrimp on paper towel and dry the shrimp as best as you can.
Place shrimp back into bowl and add 1/2 teaspoon salt and 1/4 teaspoon ground white pepper. Mix well and then add 1 teaspoon of cornflour, mix well again and set aside.
Slice up spring onion keeping the bottom half and top half separate. Bottom half of spring onions will be added directly to eggs later on. While the top parts of spring onion will be added as garnish in the end.
In a mixing bowl add 5 large eggs. Throw in bottom half of spring onions. Add a pinch of salt and pinch of sugar. Mix well until you see bubbles.
Heat a wok or a pan heat until smoke appears on medium high heat. Then add 2 tablespoons vegetable oil, spread it around wok.
Then add shrimp. Cook just until the shrimp starts to turn pink. Remove and set aside, keeping as much oil as you possibly can in the wok.
You can add another tablespoon oil if you feel there’s not enough oil in your wok.
Heat wok on highest heat for 5 to 10 seconds. Throw in the eggs followed by shrimp. Let sit for a few seconds then switch off the heat.
Gently stir the eggs repeatedly. For me it takes about 2 minutes for the eggs to slow down in cooking.
Then I turn the heat up to medium for about 10 seconds while I continuously stir the eggs. Then I again switch heat off.
There’s plenty of carry over heat to cook the eggs soft as well as cook the shrimp through.
Depending on your kitchen stove you may have to repeat the process 3 or 4 times.
Once you’ve reach your desired consistency immediately remove the eggs so that it will not over cook.
Garnish with spring onion tops and sprinkle of ground white pepper.
Enjoy!
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????Essential Chinese Kitchen Ingredients:
Wok: (not exactly the same wok I use but close enough)
Wok Spatula and Ladle:
Dark Soy Sauce:
Light Soy Sauce: (light does not mean low sodium)
Chinese Cooking Wine:
Oyster Sauce:
Pure Sesame Oil:
Cornstarch:
Chinese Black Vinegar:
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Main Camera:
Camera Clamp:
Microphone:
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Bobby Flay's Scrambled Eggs | Food Network
Scrambled eggs, Bobby Flay's way ????
Get the recipe ▶
Scrambled Eggs with Prosciutto and Focaccia
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 15 hr 45 min (includes rising and cooling times)
Active: 1 hr 20 min
Yield: 4 to 6 servings
Ingredients
Neutral oil, such as avocado or canola, for shallow-frying
8 paper-thin slices prosciutto
Freshly ground black pepper
12 large eggs
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup crème fraîche
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving
Dough:
2 1/2 cups (600 g) lukewarm water
1/2 teaspoon active dry yeast
2 1/2 teaspoons (15 g) honey
5 1/3 cups (800 g) all-purpose flour
2 tablespoons (18 g) kosher salt
1/4 cup (50 g) extra-virgin olive oil, plus more for the pan
Brine and Finishing:
1 1/2 teaspoons (5 g) kosher salt
1/3 cup (80 g) lukewarm water
Flaky salt
2 to 3 tablespoons extra-virgin olive oil
Directions
In a small sauté pan, heat 1/4 inch of neutral oil just below medium-high heat until it begins to shimmer. Line a plate with paper towels. Lay 1 slice of prosciutto into the hot oil (be careful of the oil sputtering once the prosciutto is added) and fry until the prosciutto shrinks and becomes almost translucent, 30 seconds to 1 minute per side. Remove the prosciutto to the paper towels and season with pepper. Continue to fry all the slices, replenishing and reheating the oil as needed. The prosciutto will crisp up as it cools. Set aside while you prepare the eggs.
Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain the eggs through a fine-mesh sieve into a separate bowl.
In a large nonstick sauté pan, combine the butter and crème fraîche. Pour the eggs into the pan and add the pepper flakes. Turn the heat to low and cook slowly, mixing frequently and gently using a silicone spatula or a wooden spoon until soft curds form. Depending on the strength of your burner, this can take anywhere from 15 to 35 minutes (sometimes even longer). Remove from the heat (the eggs will still be somewhat wet and have a custard-like consistency). Season with salt and pepper and gently fold in the Parmigiano.
Working quickly so that the eggs do not continue cooking in the hot pan, mound the eggs on top of the warm Focaccia and sprinkle with additional Parmigiano-Reggiano and pepper. Top with the crispy prosciutto and serve as open-faced sandwiches.
Focaccia:
Make the dough: In a medium bowl, stir together the water, yeast, and honey until dissolved. In a very large bowl, whisk together the flour and kosher salt, then add the yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature until at least doubled in volume, 12 to 14 hours.
Spread 2 to 3 tablespoons of olive oil evenly onto an 18 × 13-inch sheet pan. When the dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently. Pour the dough out onto the pan, then pour an additional 2 tablespoons of olive oil over the dough. Using your hands, gently stretch the dough to the edges of the pan. (The best way to do this is to place your hands underneath the dough mass and pull outward.) The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure that the dough remains spread out over the whole pan.
After the dough is stretched, using your fingertips, dimple the dough all over its surface.
Make the brine: Stir together the kosher salt and water until the salt is dissolved. Pour the brine over the dough to fill the dimples. Proof the focaccia, uncovered and at room temperature, for 45 minutes until the dough is light and bubbly.
Thirty minutes into this final proof, set one oven rack in the middle position and a second in the top position and preheat the oven to 450 degrees F. If you have a baking stone, place it on the middle rack. Otherwise, invert another sturdy baking sheet and place it on the middle rack. Allow the baking stone or baking sheet to preheat before proceeding with baking.
Sprinkle the focaccia with flaky salt. Bake directly on top of the stone or inverted pan until the bottom crust is crisp and golden brown, 25 to 30 minutes. To finish browning the top crust, transfer the focaccia to the upper rack and bake for 5 to 7 minutes longer.
Remove the focaccia from the oven and brush the olive oil over the whole surface. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a wire rack to cool completely.
Serve warm or at room temperature. For longer storage, wrap in parchment and keep in an airtight bag or container at room temperature for up to 3 days.
Perfect Egg Dishes | MasterChef Canada | MasterChef World
In this intense MasterChef Canada clip, contestants must demonstrate their egg-cooking skills under extreme pressure. With only five eggs and eight minutes, they tackle the daunting task of crafting a flawless three-egg omelette, a perfectly poached egg, and a beautifully soft-boiled egg. Watch as they face the ultimate test of technique and precision, hoping to secure their spot in the MasterChef Canada kitchen. From cracking eggs to mastering poaching, the contestants showcase their culinary prowess in this excellent showdown.
#Eggs #Omlette #PoachedEggs #SoftBoiledEggs #CulinaryChallenge
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Lobster Scrambled Eggs Recipe - Leftover Lobster Recipe
Learn how to make a Lobster Scrambled Eggs Recipe! Visit for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Lobster Scrambled Eggs Recipe!