Cantonese Recipe
Shrimp with Soft Egg
Shrimp with soft egg is a Cantonese-style dish of tender scrambled eggs with shrimp, scallions, and light seasoning.
Recipe at a glance
| Purpose | Menu-derived Chinese restaurant recipe family |
| Cuisine or format | Cantonese |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 8 oz shrimp
- 5 eggs
- 2 scallions
- 1 teaspoon light soy sauce
- White pepper
- 1 teaspoon cornstarch
- 1 tablespoon water
- Salt
- Neutral oil
Method
- Season shrimp with salt, white pepper, and cornstarch.
- Cook shrimp briefly and remove.
- Beat eggs with water, soy sauce, and scallions.
- Heat oil gently.
- Add eggs and shrimp.
- Stir slowly until softly set.
- Remove before the eggs become dry.
Variations and substitutions
- Adjust the protein or vegetable only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: noodles should not be mushy, fried items should not be soggy, and broths should remain clear unless the dish calls for thickness.