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Scrambled egg and prawn stacks recipe

Scrambled egg and prawn stacks recipe

  • Recipes
  • Dish type
  • Breakfast
  • Brunch

Scrambled eggs with a tasty twist. For something extra special, you can top these stacks with hollandaise sauce.

18 people made this

IngredientsServes: 2

  • 4 eggs
  • 4 tablespoons milk
  • salt and pepper to taste
  • 15g butter
  • 2 slices wholemeal bread, toasted
  • 100g cooked prawns
  • 2 teaspoons chives, cut into small tubes

MethodPrep:3min ›Cook:5min ›Ready in:8min

  1. Crack the eggs open into a small bowl, add milk and salt and beat everything lightly with a fork.
  2. Melt the butter in a small frying pan, pour in egg mixture and allow to curdle slightly. With a spatula, push scrape the egg from the edges of the pan so that the liquid egg can flow onto the pan and cook evenly. Stir - the scrambled eggs should be moist and loose, don't leave them for too long in the pan.
  3. Lay the toast on two serving plates. Spoon the eggs evenly onto each slice of toast. Top with prawns, then sprinkle with chives to serve.

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Scrambled Eggs With Shrimp

Although it might seem odd to American palates to add shrimp to an egg scramble, don't turn it down just yet. This classic Chinese dish is a delightful meal that's eaten for breakfast or lunch. The combination is fantastic, as soft eggs and meaty shrimp are quickly cooked to make a perfect combo of flavors and textures.

Usually served with steamed rice, this traditional dish also goes with other sides such as a green salad, roasted vegetables, or even a good loaf of warm bread. Ready in just 10 minutes, the classic eggs and shrimp is a perfect dish for brunch and a great option for when you're pressed for time during busy weekdays.

Chinese seasonings like rice wine and oyster sauce enhance this easy recipe. We recommend using eggs at room temperature and preferably the large and organic type. The dish is naturally suitable for gluten-free diets, but always check the oyster sauce label as many use wheat to thicken its texture. For easy cooking, choose clean and deveined shrimp at the store. Go for budget-friendly frozen shrimp if needed but, naturally, buy fresh when possible.


250g wild or thin asparagus
4 tbsp olive oil
4 garlic shoots (scape) cut into 2.5cm lengths or 4 garlic cloves, peeled and sliced
250g raw peeled prawns or frozen ones, defrosted
4 large eggs, lightly beaten
2 tbsp chopped flat-leaf parsley

Dry the shrimps with kitchen paper and then add pinch of salt, pepper and sesame oil. Set aside for 10-15 minutes.

And then well beaten all the eggs in a large bowl. Stir in warm water, salt, sugar and mix well.

Heat around 1 tablespoon of butter in pan (highly recommend using non-stick pan) and fry the shrimp until pink. It should be very quick. Mix shrimp with egg liquid.

Keep the butter and add another 1 tablespoon of butter in. Pour in egg mixture and let it stay for 6-10 seconds until the mixture starts to bubble up. Then remove from the heat and give a gentle stir to make sure that there is no egg sticky to the bottom of the pan. Keep stirring for around 10 to 15 seconds. Transfer out immediately. Sprinkle some fresh chopped scallion and ground pepper before serving.

Scrambled egg stacks with cheese mushrooms recipe

Pre heat oven to 350˚F with rack in the middle. Put the lavash or tortillas in a oven proof baking dish, cover and heat until warm about 10 minutes.

Gently whisk eggs and cream together in a large bowl.

Put olive oil & garlic in a non stick skillet. Heat over medium heat for a few minutes until garlic softens a bit. Add mushrooms, smoked paprika and black pepper to the skillet. Cook about 5 minutes until mushrooms are softened & flavors have combined. Divide mixture – place 1/2 of the mushrooms in a heat safe bowl and set aside.

Add eggs and cheese to the pan with the mushrooms that remain. Increase heat to medium high and continuously stir with a spatula until eggs are cooked to your liking, about 1-2 minutes. Season with sea salt and additional smoked paprika & pepper if desired.

Recipe Instructions

We added green Chinese toon spouts called xiang chun 香椿, an aromatic t hat is readily available in China and of course, here in Beijing. There is also a purple Chinese toon variety that looks like purple choy sum and is frequently used in cold dishes, but we chose the green sprouts, which are perfect for this dish.

We’d never had this aromatic before seeing it in China, but it really enhances the flavor of this simple stir fried shrimp and eggs dish. It has this unusual peppery, oniony aromatic flavor that is great when added to salads or a dish like this one. Fuleen doesn’t use it, and the dish is perfect without it, so don’t worry about leaving it out.

Clean your shrimp (we buy shrimp from the frozen section of our supermarket back home already deveined and cleaned so all you need to do is defrost them and give them a quick rinse) and take out your fresh eggs early since it is best to cook them at room temperature.

Otherwise, the cold eggs will cool off your wok and impede the cooking process.

Beat your eggs in a large bowl and add salt, ground white pepper, and sesame oil. Chop the scallions and wash your Chinese toon sprouts (xiang chun miao, 香椿芽). Set aside about a small handful of chopped scallions and toon sprouts (if using) for the garnish and add the rest into the eggs.

Boil about 3 cups of water and toss in your shrimp just until they turn pink. This will be very very quick. Give them a quick rinse, drain, and add the warm shrimp to your egg mixture.

By now, it looks like you are getting ready to cook a large shrimp omelet. Heat the wok on high until nearly smoking and then add your 1/4 cup of oil. Yes, a quarter cup folks. If your worried about the amount of oil, you can dial it back but hey, you see how much oil you put in your salad dressing right? I rest my case.

Once you add the oil and the wok is well coated (swirl it all around), pour in your egg mixture and quickly use a wooden spoon or spatula and fold the eggs gently but quickly, like you are making scrambled eggs. You don’t want any browned eggs in this dish, just fluffy clouds of egg with your shrimp dispersed throughout.

Once the eggs look done (be careful not to overcook them), transfer your stir fried shrimp and eggs to a plate, garnish with the scallions/sprouts you reserved earlier, and serve with steamed rice.

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Scrambled Egg Recipes

These scrambled egg recipes are super simple, delicious and perfect for breakfast, brunch or supper.

Southwestern Scrambled Eggs Recipe
Serves 4-6

3 tablespoon canola oil
1/2 cup green onion, green and white part, thinly sliced
1/2 cup red pepper, finely diced
6 eggs, beaten with
4 tablespoons cream or milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Dash or two hot sauce
1 cup Monterey jack cheese with peppers, cubed (about 4 ounces)
1 medium tomato, seeded, and chopped
2-3 tablespoons fresh cilantro, parsley or oregano.

In large skillet, cook onions and peppers in oil until tender crisp, about 6 minutes.   Pour egg mixture over onions and peppers.  Cook slowly, gently lifting from bottom and sides with spatula as mixture sets, so liquid eggs can flow to bottom and cook.  Do not stir.  Sprinkle with cheese. 

Cook until cheese is just melted and eggs are set but still moist.  Top with tomato.  Sprinkle with chopped herbs and serve.  Good with warm tortillas and mild salsa.

Scrambled Eggs with Shrimp and Brie Cheese

Serves 2-3

5 large eggs
1/2 cup milk
5 ounces Brie cheese
Salt, pepper and cayenne pepper, to taste
1 teaspoon chives or green onions, minced
1 teaspoon butter
1/2 cup chopped cooked shrimp

Mix eggs and milk together. Cut Brie into small pieces and add with seasonings and chives to egg mixture. Melt butter in skillet over medium heat. Place egg mixture in pan with shrimp. Stir until well cooked and fluffy.

Breakfast Tostada with Scrambled Eggs
Serves 1

2 large eggs
Salt and pepper, to taste
1 (8 inch) tostada shell
1/2 cup refried beans low fat, warmed
1/2 cup cooked diced potatoes, warmed
1 cup shredded iceberg lettuce
Chopped cilantro for garnish

Scramble eggs with salt and pepper to taste. Cook over medium heat until thoroughly cooked.  Spread tostada with warmed refried beans.  Top with warmed potatoes and shredded lettuce.  Add scrambled eggs and garnish with cilantro.  Serve with salsa.

How to Make Scrambled Eggs Video

Dressed-Up Scrambled Egg Sandwich

Serves 4

Make this substantial breakfast sandwich even better by adding your favorite breakfast meats, sliced rib eye, avocado or roasted red pepper slices

8 slices country style bread
Olive oil
2 tablespoon butter
2 cloves garlic, peeled and finely chopped
4 tablespoons Italian parsley, finely chopped
1/4 teaspoon hot pepper flakes
4 large eggs, lightly beaten
1 large ripe tomato, cored, seeds removed and finely diced
Salt and freshly ground pepper
Butter lettuce leaves
Fresh basil leaves
Freshly grated Parmesan cheese
Olive oil for drizzling

Lightly brush the slices of bread with olive oil, then grill or broil each slice.   Meanwhile, place butter into a sauté pan over low beat. When the butter melts, add the garlic, parsley, hot pepper flakes, and cook for 2 to 3 minutes.

Add the eggs and stir slowly over low beat until the mixture starts to form small curds, (careful not to overcook). Gently fold in the tomatoes and add salt and pepper to taste. 

Arrange and divide the egg mixture onto the 4 slices of toasted bread. Top each with lettuce and basil leaves and sprinkle with Parmesan cheese. Cover with remaining 4 slices.   Serve immediately.

Scrambled Eggs with Asparagus

Serves 4-6

1 pound thin asparagus
3 tablespoon canola oil
1/3 cup finely chopped shallots
1/3 cup finely diced red pepper
6 eggs, beaten with
4 tablespoons cream or milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Dash or two hot sauce
½-¾ cup Fontina, Swiss or Monterey Jack cheese
3 tablespoons grated Romano or Parmesan cheese
2-3 tablespoons fresh chopped parsley

Break off tough ends of asparagus and pare ends.  Cut into 1-inch pieces.    In large skillet bring 1 inch of salted water to a boil.  Place asparagus pieces in skillet and boil uncovered about 5-7 minutes or until tender crisp.  

Remove asparagus and drain off remaining water.  Dry skillet and add the oil.  Add shallots and peppers and cook until softened, about 6 minutes.  Add asparagus back to skillet.  Pour in egg mixture and cook slowly, gently lifting from bottom and sides with spatula as mixture sets, so liquid eggs can flow to bottom and cook.  Do not stir.  Sprinkle with cheeses. 

Cook until cheese is just melted and eggs are set but still moist.  Sprinkle with chopped parsley and serve.

Serve with Honey-Orange Glazed Ham Steaks (recipe below)

Spicy Honey-Orange Glazed Ham Steaks
Serves 4-6

Juice of 2 oranges
1 tablespoon ground coriander
1/2 cup honey (substitute corn syrup in a pinch)
1 tablespoon chili powder
1 cup chicken stock
Salt and freshly ground black pepper to taste
Dash cayenne pepper (optional)
1 tablespoon olive oil
2 large ham steaks, cut into portions or 4-6 small ham steaks

In a small saucepan over high heat, combine the first 6 ingredients.  Bring the mixture to a boil and simmer until reduced by almost half, about 5 minutes.  Keep warm.   Heat the oil in a large skillet.  Add the ham steaks and heat through, about 2 minutes on each side.    Add the honey-orange glaze.  Flip the steaks around in the glaze and cook for about 1 minute or until well coated.  Serve hot or warm with eggs or as a supper main course

Stir-fried Prawns with Eggs Recipe

(Printable recipe)
By Christine’s Recipes
Course: Seafood, Stir-Fry
Cuisine: Chinese
Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves

  • 8 medium prawns/shrimps, about 120gm, peeled and deveined
  • 2 eggs
  • 2 Tbsp milk
  • 20gm baby green peas (frozen)
  • 1 Tbsp spring onion, finely chopped
  • salt, to taste
  • 1/8 tsp salt
  • 1/2 tsp Shaoxing wine
  • 1/4 tsp cornflour
  • pepper, to taste
  1. Rinse prawns and wipe dry with kitchen towels. Mix with marinade well. Set aside.
  2. Beat eggs with milk and season with salt. Soak frozen green peas with boiling water for 3 minutes. Rinse with cold water. Drain well. Sprinkle a pinch of salt.
  3. Heat oil in a frying pan or wok. Add prawns and cook over high heat, until colour changed. Toss in green peas. Quickly stir fry for 1 minute. Dish up and add into the beaten eggs.
  4. Add some more oil in the pan. Pour in the egg with prawns and peas. Use a pair of chopsticks or fork to quickly stir the middle. The egg begins to come together in the middle. Move around the pan to spread the egg evenly. Sprinkle spring onion. When most of the egg is cooked, gently stir to combine all ingredients quickly. Don’t overcook the egg anyway. Dish up and serve hot.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.

Scrambled eggs with prawns and spinach

Scrambled eggs are hugely popular in Spain they flavour them with all sorts, but my favourite is this recipe, revuelto de espinacas y gambas.
Diane Kitchen, Ilkley

Serves 4
1kg spinach
50g butter
300g raw prawns, peeled
8 eggs

1 Remove the stalks, wash the leaves in cold water and put them in a large pan with no extra water. Cook, stirring occasionally, then drain. Squeeze out as much liquid as you can, then chop finely.

2 Heat the butter in a frying pan, then add the prawns and cook for 2 minutes, until they turn pink. Add the spinach and cook for another 2-3 minutes.

3 Meanwhile, lightly whisk the eggs with a pinch of salt, then pour the eggs into the frying pan and stir with a wooden spoon until they turn soft and creamy and start to set a little. Take off the heat and serve on to warm plates.

Why eggs are perfect for Keto!

Can you ever have too many eggs on Keto? Turns out you can, for some people. Me on the other hand despite doing an egg fast and being miserable and then trying the egg fast again and being even more miserable, I didn’t get sick of eggs. I still love them, eat them everyday and they are great. At 72 calories an egg with 5g fat and 6g protein, eggs are the perfect food.

I make a lot of egg recipes on my Youtube channel and they can be your breakfast, lunch or dinner. I’ve got some killer breakfast omelets like my masala omelet and my spinach and feta omelet. Then you have my tuna salad with boiled eggs that makes a killer snack. And you have my more substantial dishes like egg curry and egg masala that are perfect main courses for either lunch of dinner.

Watch the video: Udon noodles από αλεύρι σίτου και νερό με Αχιβάδες και Γυαλιστερές του Σωτήρη Κοντιζά! (January 2022).