Stir-Fried Eggs with Velvet Shrimp

These stir-fried eggs with velvet shrimp made the best "brinner" (breakfast/dinner). 

These stir-fried eggs with velvet shrimp make a tasty breakfast or a dinner main course with rice. They are also fabulous as part of a mult-course Chinese style dinner. 

This dish is not just scrambled eggs with some shrimp thrown in. Nooooo. there are seven other ingredients and a screaming hot wok involved. And "velveting!" 

Velveting you ask? Does it make the food fuzzy? Nope. It's a way to briefly marinate proteins in egg whites, corn starch, and some rice wine. The ingredients are then blanched in water or oil before stir-frying, which produces tender and moist deliciousness. 

In the case of this dish, the shrimp are stir-fried right after marinating, skipping the blanching step. Even though the blanching step is skipped, the shrimp still are crisp-tender, and moist, with an amazing texture. 

Don't have a wok? You can also make these eggs in a 12-inch skillet. 

Ingredients in these Stir-Fried Eggs with Velvet Shrimp: 

Shrimp: The recipe calls for small shrimp. If your shrimp are larger, you can just cut it into smaller pieces or cook the shrimp for an extra minute. 

Eggs: You will need four eggs. Be sure to reserve about a teaspoon of one of the egg whites for the marinade. 

For the Marinade: In addition to the oil and egg white, Shao Hsing Rice Wine (If you can't find it, you can substitute dry sherry), a bit of salt, and cornstarch. 

Salt and White Pepper. 

Produce: Chopped scallions, minced ginger, and frozen peas. 

Oil: For stir frying and the marinade. 

After marinating the shrimp in one teaspoon of egg white (which was dribbled from one of the eggs into a separate bowl while cracking the egg open), corn starch, rice wine, and salt, the eggs are whisked with white pepper and rice wine. 

Process:

First, marinate the shrimp in the fridge for fifteen minutes, and then allow the shrimp to return to room temperature for fifteen minutes. 

Next, heat a couple of tablespoons of oil in your wok or skillet, and stir in the scallions and ginger. Add the shrimp and stir fry for one minute. 

After that, add the peas and the egg mixture and stir fry for one minute more, until the shrimp is cooked through and the eggs are set. 

Serve with rice and a salad for a light "brinner!" 

More Recipes Featuring Eggs for Sunday Funday: 

Food Lust People Love: Cheater Chawanmushi - Savory Egg Custard

Amy's Cooking Adventures: Egg Drop Soup 

Mayuri's Jikoni: Easy Migas Recipe

A Day in the Life on the Farm: Garden Vegetable Deviled Eggs 

Sneha's Recipe: Hash Brown Omelette With Egg   

Karen's Kitchen Stories: Stir-Fried Eggs and Velvet Shrimp

Stir-Fried Eggs with Velvet Shrimp

Yield: 2 servings

Author: Karen Kerr

Prep time: 10 MinCook time: 5 MinInactive time: 30 MinTotal time: 45 Min

These stir-fried eggs with velvet shrimp made the best quick and easy breakfast or dinner.

Ingredients

• 4 oz. small shrimp, peeled, deveined, and patted dry
• 4 large eggs, 1 teaspoon of one of the egg whites reserved
• 1/4 teaspoon cornstarch
• 2 1/2 teaspoons Shao Hsing rice wine or dry sherry
• 1/8 teaspoon plus 1/4 teaspoon salt
• 1 teaspoon plus 2 tablespoons peanut or vegetable oil
• 1/8 teaspoon ground white pepper
• 1/3 cup chopped scallions
• 1 tablespoon minced ginger
• 1/3 cup frozen peas

Instructions

1. Combine the shrimp, 1 teaspoon of egg white, cornstarch, 1/2 teaspoon of rice wine, and 1/8 teaspoon of salt in a medium bowl. Stir until the cornstarch is completely dissolved. Stir in one teaspoon of the oil.
2. Put the shrimp in the refrigerator, uncovered, for 15 minutes.
3. Remove it from the refrigerator and let it come to room temperature - about 15 minutes.
4. In the meantime, beat the eggs, pepper, remaining 2 teaspoons of rice wine, and 1/4 teaspoon salt in a small bowl.
5. Heat a 14-inch wok or 12-inch skillet on high heat. Swirl in the remaining 2 tablespoons of oil, add the scallions and ginger, and stir fry for 10 seconds, until they are fragrant.
6. Add the shrimp and stir fry for one minute, until the shrimp start to turn color but isn't fully cooked. Add the peas. swirl the egg mixture into the wok, and stir fry for another minute until the shrimp are cooked through and the eggs are just set but still moist.

Nutrition Facts

Calories

260

Fat (grams)

16 g

Sat. Fat (grams)

3 g

Carbs (grams)

6 g

Fiber (grams)

2 g

Net carbs

5 g

Sugar (grams)

2 g

Protein (grams)

20 g

Cholesterol (grams)

91 mg

https://www.karenskitchenstories.com/2016/06/stir-fried-eggs-with-velvet-shrimp-wok.html

Karen's Kitchen Stories

eggs, shrimp

stir-fry

Chinese

Adapted from the blog Cookistry, who adapted it from Stir Frying to the Sky's Edge by Grace Young. I highly recommend the book.