Chinese cuisine

Easy

Scrambled Eggs with Mushroom and Shrimp | Chef John’s Cooking Class

Name: Scrambled Eggs with Mushroom and Shrimp | Chef John’s Cooking Class
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: Cook the egg; 3 tbsp. Cooking oil; 5 large Beaten eggs; Cook the mushrooms; 2 oz. White crab mushroom; 2 oz. White beech mushroom; 2 oz. Shimeji mushrooms; 1/4 tsp. Ground black pepper; 1 tbsp. Cooking oil; 6 oz. Peeled shrimp; 1 tbsp. Rice wine; 1 cup Salted chicken stock; 1 tbsp. Oyster sauce; 1 tbsp. Light soy sauce; 1/4 tsp. Sugar; 1/8 tsp. White pepper; 2 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water); 1 tsp. Sesame oil; 1 tbsp. Green onion, chopped

This is not your average scrambled eggs. It’s topped with mushroom and shrimp, which are sautéed to perfection. We also pick up some tips here from Chef John on how to season in a way that removes fishiness. We hope you try this one at home.

Chef John Zhang

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Scrambled Eggs with Mushroom and Shrimp | Chef John’s Cooking Class

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Done

Recipe

PRE TIME: 15 min

COOKING TIME: 20 min

TOTAL TIME: 35 min

2 SERVING

Ingredients:

Cook the egg
3 tbsp. Cooking oil
5 large Beaten eggs
Cook the mushrooms
2 oz. White crab mushroom
2 oz. White beech mushroom
2 oz. Shimeji mushrooms
1/4 tsp. Ground black pepper
1 tbsp. Cooking oil
6 oz. Peeled shrimp
1 tbsp. Rice wine
1 cup Salted chicken stock
1 tbsp. Oyster sauce
1 tbsp. Light soy sauce
1/4 tsp. Sugar
1/8 tsp. White pepper
2 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)
1 tsp. Sesame oil
1 tbsp. Green onion, chopped

Directions:

Step 1

Cut off the mushroom stems, then break into small pieces.

Step 2

In a large skillet over medium-high heat, add oil, beaten eggs, don't stir at once, wait about one minute until the egg is not liquidity. Gently stir, turn off the heat when the egg is lightly cooked. Cook the egg thoroughly using the remaining heat. Thus, the stir-fried egg is more tender. Put the egg on a plate. Set aside.

Step 3

In another cooking pan, over medium-high heat, add mushrooms, stir fry for about 2-3 minutes until lightly golden and fragrant, then add black pepper to season, drizzle some oil, add shrimps, stir fry for about 1-2 minutes, then add rice wine to remove fish smell and enrich the taste. You'll smell the aroma immediately.

Step 4

Continue to add chicken broth, oyster sauce, light soy sauce, sugar, and white pepper, stir fry for 1-2 minutes, add potato starch slurry(note: mix the slurry thoroughly before adding to the cooking pan.) Drizzle some sesame oil and sprinkle finely chopped green onion. Pour it on top of fried eggs.

Step 5

Enjoy!