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Explore Perfect Cantonese Scrambled Eggs & Shrimp using @JKenjiLopezAlt's Egg Hack! 滑蛋蝦仁 with 144,631 views, 2,651 likes, and 57 comments. Experience the impact of this video content that has captured audience attention.

Classic Cantonese Shrimp and Eggs - This nostalgic dish is delicious yet so very simple. The eggs are the definite star of this dish - by incorporating one super hack, borrowed from @JKenjiLopezAlt, we were able to make the scrambled eggs super soft, fluffy, and velvety. Using this simple chinese recipe, tips, and methods here you should be able to be in and out of your kitchen in 10 minutes. You can find Kenji Lopez-Alt's scrambled eggs video here: https://youtu.be/CXTnq7srJRs SUBSCRIBE FOR MORE VIDEOS ▸ https://www.youtube.com/kindofcooking --------------------------------------------------------------- FOLLOW ME ▸Instagram: https://www.instagram.com/kindof_cooking ▸Instagram: https://www.instagram.com/harrocarmen ▸Facebook: https://www.facebook.com/kindofcooking --------------------------------------------------------------- EQUIPMENT If you're planning to purchase equipment, please consider using our Amazon Affiliate link. It helps us to support the channel. ▸ Wok ring: https://amzn.to/3fqGdpr ▸ Carbon Steel Wok: https://amzn.to/2SHLK0Y --------------------------------------------------------------- INGREDIENTS 5 eggs 1 scallion, thinly sliced Cornstarch Slurry (mix 1 tsp cornstarch with 1 tbsp water) 150g or 12 large Shrimps ¼ tsp Salt ¼ tsp White pepper ¼ tsp Sugar ½ tsp Sesame oil ½ tsp Cooking wine Oil (Optional) Scallion for Garnish, thinly sliced Devein and deshell the shrimp Marinate shrimp with salt, white pepper, sugar, sesame oil, and cooking wine. Mix it in with your hands until the marinade has been absorbed by the shrimp. Crack eggs into a large mixing bowl. Season with salt, add in scallion, and cornstarch slurry. Whisk together. Heat a little bit of oil in your wok on high heat, add in shrimp, and cook until the colour changes and just cooked through. Remove the shrimp using a strainer to drain off any excess oil, then add to the eggs. Clean out your wok, reheat on high, add in a little bit of water. Once the water has evaporated, add oil into the wok. Whisk the eggs and shrimp, and carefully pour into the wok. Turn off the heat once the eggs are in. Allow the bottom to set. Using a spatula, get under the egg and fold the egg on top (You do not want to mix the eggs here). If you notice that the eggs have stopped bubbling on the edge, turn the heat up on high again, and turn it off again once it’s bubbling. Repeat this each time the bottom has set, and until the eggs reach your desired doneness. We usually need to flip on top 2-3 times for this recipe. For this dish, it’s fine to have it a bit runny, the residual heat will continue to cook it. Remove from the wok as soon as it’s done. Optionally, garnish with scallions, serve immediately with, you guessed it, rice. --------------------------------------------------------------- WATCH NEXT ▸ 4 Super Delicious Fried Rice Recipes: https://youtu.be/9z9lz2h0jYw ▸ Next Level Tamago Katsu Sando: https://youtu.be/VJhoWiqewsc ▸ 5 Tips for the Silkiest Steamed Eggs: https://youtu.be/oF-KJt-2p2I ▸ Make Your Dumpling Super Crispy with this Easy Hack: https://youtu.be/uHiqiq-x6TA --------------------------------------------------------------- We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Perfect Cantonese Scrambled Eggs & Shrimp in Under 15 Minutes! 滑蛋蝦仁 #CantoneseRecipes #ScrambledEggs #DinnerUnder15Minutes

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