Scrambled Eggs with Shrimp
If you wish, marinate the shrimp in rice wine or dry sherry and a bit of cornstarch before stir-frying.
4 ounces shrimp, peeled and deveined
4 large eggs, lightly beaten
¼ cup chicken broth or stock
Up to ⅛ teaspoon salt
Pepper to taste
½ teaspoon Chinese rice wine or dry sherry
1 teaspoon oyster sauce
1 green onion, thinly sliced on the diagonal
2 tablespoons oil for frying
Wash the shrimp and pat dry. Take beaten eggs and stir in the chicken broth, salt, pepper, rice wine, oyster sauce, and green onion.
Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the shrimp. Stir-fry briefly, until they turn pink. Remove and drain.
Add 1 tablespoon oil and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently for about 1 minute, then add the shrimp. Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.
Of course, they're not really 1,000 years old. A better name for the dark, strongly flavored eggs found in Asian markets is preserved eggs. Duck eggs are preserved in a mixture of pine ash, clay or mud, and salt for about 100 days. Refrigerated, thousand-year-old eggs will last for months, but they do need to be rinsed thoroughly before eating.