I Can’t Stop Making These Silky Shrimp & Mushroom Eggs

Shrimp and Mushroom Scrambled Eggs Recipe

Ingredients
Whole shrimp: 250g (yields 140g peeled clean shrimp)
White button mushrooms: 4–5 pieces
Large eggs: 4 pieces
Sea salt: 1–1.5g (for egg mixture)
A pinch of sea salt, black pepper and 1 tsp corn starch (for shrimp marination)
Corn starch: 3g (plus a little water)
Cooking oil: appropriate amount

Instructions
1. Peel and devein the shrimp, rinse well and pat completely dry.

2. Marinate the shrimp with a little sea salt, black pepper and one teaspoon of corn starch for 5 minutes to remove fishy taste.

3. Clean the white button mushrooms and slice thinly for later use.

4. Crack 4 large eggs into a bowl and add 1–1.5g salt.

5. Mix 3g corn starch with a small amount of water, pour the starch water into the egg bowl, and stir thoroughly until well combined. (Starch water helps make the eggs silky and tender)

6. Heat cooking oil in a pan over medium heat. Stir-fry the marinated shrimp until pink, then push the shrimp to one side of the pan.

7. Add mushroom slices and stir-fry just until softened.

8. Transfer the cooked shrimp and softened mushrooms into the egg mixture, and mix well.

9. Reheat the pan with a proper amount of cooking oil, then pour in the egg, shrimp and mushroom mixture.

10. Cook on low heat, gently stir to let the egg mixture flow evenly. Stop heating once the eggs reach your preferred doneness. Do not overcook for tender and smooth eggs.

11. Plate and serve immediately.

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