Shrimp and Milk Scrambled Eggs
Briny shrimp nestle in custardy scrambled eggs enriched with a splash of milk, giving the classic dish an extra-soft, gently sweet finish. Pale gold clouds and pink prawns make this tender plate as pretty as it is comforting.
Instructions
- 1
Prepare four eggs, 10 fresh shrimp, and 130 milliliters of milk.
- 2
Peeled shrimp with the veins removed, the shrimp meat cut in half, add salt and 2 grams of cornstarch, and mix evenly.
- 3
Break four eggs into a container, add 130 milliliters of pure milk, and 2 grams of salt.
- 4
Beat the eggs thoroughly.
- 5
Spray a small amount of oil in a frying pan, cook the shrimp until done, and take them out.
- 6
Spray a small amount of oil, pour in the beaten eggs, cook on medium-low heat, stirring with a spatula until half set, then add the shrimp.
- 7
You can shake the pan to turn the eggs; turn off the heat when the egg liquid is completely set.
- 8
Sprinkle crushed black pepper and seafood seasoning according to taste.
- 9
Fresh, fragrant, tender and smooth, a guilt-free delicacy, pure enjoyment.
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Ingredients
Main Ingredients
- Egg4 piece
- Pure milk130ml
- Fresh shrimp10 piece
- Black pepper powder1g
- Seafood noodles1g
Seasonings
- Cornstarch2g
- Salt2-3g