I make this recipe regularly, because of Will I am able to make one of my all time favorite dishes anytime I want. Simple and easy, no other video on youtube is better. One of my favorite cantonese restaurants in SF would make this served over fresh fun noodles. If anyone would like to try this over fresh cooked rice fun noodles instead of rice, I highly recommend it.
Add egg white and corn starch to shrimp marinade, add table spoon of Chinese cooking wine, green onions and ginger while cook the shrimp. Thank me later!
This is the best scramble egg and shrimp recipe. I tried other recipes but this is so far the most delicious one. It is more starchy liquidity and it tastes best with hot rice.
@@WokingWithWill Well, Will, lot more of us would support you, but no one (YET) knows who you are. Make more videos and you'll get Followers like crazy.
You're a gem. I've been trying to find this particular recipe ever since I wandered in a back alley Chinese restaurant. It was their cheapest in the menu, I was hungry so I bought "scrambled egg over rice" it sounded American enough but man I was wrong. I was so appalled and disgusted by the look and texture and almost wanted to call the waiter for a complaint... but one bite was all it took and I was almost in tears. I couldn't believe I lived decades not knowing such beauty and simplicity exists. Thank you for allowing me to create the same experience at home to share with friends and family
wow thanks for sharing your story and the great comment! it's people like you motivating me to keep going. (well...haven't published a video for awhile...) for your great feedback, Im gonna commit to another 2 videos this month! Thanks Zeph! Any other Asian dish you'd like to see a recipe, let me know too!
Exactly same! At first i got disgusted and thought its raw egg, but then my chinese ex told me that it was not raw. I gave it a try and loved it. I always order this whenever i go to a Chinese restaurant
@@Zephlafuer1 Yes, same story almost for my life too. I went to China on a school trip. I love Chinese food, but the Chinese food over there, isn't the same. So, I was scared and had to get over my fright. Lot of the stuff did not look like American Chinese faire. It was weird stuff that I didn't recognize. And, I am 100% certain that this dish was served to us by our Chinese Hosts. They took us to many Chinese restaurants that were AUTHENTIC Chinese food, and since I couldn't read the menus, I couldn't even guess what I was eating. But, this is one of the things that I liked. Because lot of stuff we had, looked like custard on top but the meat & other stuff was below. It was just so different than I expected. So, most Americans don't know that AUTHENTIC Chinese Food tastes and looks so much different, especially the textures and the look. So, thanks for sharing your story. I loved it too.
Wow, another great recipe. I always wondered what this was called, but now, Cooking With Will has showed me what it is. I thought it was Shrimp and Grits, but it's scrambled eggs in sauce.
Whoever and wherever you are. This is a very close to perfect presentation that illustrates the most correct way to prepare this particular meal, in traditional Hong Kong style. Flavoring (oyster, fish sauce, chicken stock etc) is up to individual taste but there is NO OTHER WAY to get this runny/smooth finish on top of the rice. Marvelous know-how. BTW, little viewers because most of them (Chinese) only concentrate on posts heading in Chinese. It would make a world of difference if you swap the heading with Chinese in front. What a waste of talent! Most stir-fry recipes here only avoid the eggs from getting overcooked but not to a VELVETY finish. Surely they don't know what they've missed. Score: 100/100
Patrick McAllister so glad that u r gonna give it a try! In this particular recipe, I cooked the rice just for this dish. Usually I would say that except for fried rice, rice tastes better when freshly made!
+Patrick McAllister it was rice that was just made. If you have overnight rice, it will will work fine too as long as you warm it up. I hope you enjoy the recipe and dinner tonight.
Woking With Will thanks! I warm up the rice then. I like your video format by the way, all cooking and no chatting. I’m just learning to cook and subscribed to your channel
pretty good video...spot on except for the oyster sauce(optional)...surprised at how little views its getting...crappier versions of this dish gets hundreds thousands of views...what a joke
Would it be possible to use corn flour instead of corn starch? I was unable to find corn starch in stores, and then when googling the difference between the two, it said that in the UK, they call it corn flour, while they call it corn starch in the US, but I’m not sure.
I make this recipe regularly, because of Will I am able to make one of my all time favorite dishes anytime I want. Simple and easy, no other video on youtube is better. One of my favorite cantonese restaurants in SF would make this served over fresh fun noodles. If anyone would like to try this over fresh cooked rice fun noodles instead of rice, I highly recommend it.
Thank you for your kind words!! I am glad you like the recipe.
Add egg white and corn starch to shrimp marinade, add table spoon of Chinese cooking wine, green onions and ginger while cook the shrimp. Thank me later!
What's the name of the restaurant? I'm near SF, myself.
This is the best scramble egg and shrimp recipe. I tried other recipes but this is so far the most delicious one. It is more starchy liquidity and it tastes best with hot rice.
Thank you for your kind comment. I am glad you enjoyed it.
Thank. i try it and it tasted exactly like my grandmother used to make. been missing her cook for a long time now. thank again.
Great video, recipe and presentation. I also added chopped green onions as garnish/flavor at the end.
OMG! I have been looking for this recipe over a decade. Thanks.
Awesome. I hope you like it.
Amazing recipe! Making it for the 4th time now. Thank you!
Thanks for the support!
@@WokingWithWill Well, Will, lot more of us would support you, but no one (YET) knows who you are. Make more videos and you'll get Followers like crazy.
This is best with chewy rice noodles. Great video!
You're a gem. I've been trying to find this particular recipe ever since I wandered in a back alley Chinese restaurant. It was their cheapest in the menu, I was hungry so I bought "scrambled egg over rice" it sounded American enough but man I was wrong. I was so appalled and disgusted by the look and texture and almost wanted to call the waiter for a complaint... but one bite was all it took and I was almost in tears. I couldn't believe I lived decades not knowing such beauty and simplicity exists. Thank you for allowing me to create the same experience at home to share with friends and family
wow thanks for sharing your story and the great comment! it's people like you motivating me to keep going. (well...haven't published a video for awhile...) for your great feedback, Im gonna commit to another 2 videos this month! Thanks Zeph! Any other Asian dish you'd like to see a recipe, let me know too!
Woking With Will excited to see what you'll have! =)
Haha, that's a great story. Thanks for sharing.
Exactly same! At first i got disgusted and thought its raw egg, but then my chinese ex told me that it was not raw. I gave it a try and loved it. I always order this whenever i go to a Chinese restaurant
@@Zephlafuer1 Yes, same story almost for my life too. I went to China on a school trip. I love Chinese food, but the Chinese food over there, isn't the same. So, I was scared and had to get over my fright. Lot of the stuff did not look like American Chinese faire. It was weird stuff that I didn't recognize. And, I am 100% certain that this dish was served to us by our Chinese Hosts. They took us to many Chinese restaurants that were AUTHENTIC Chinese food, and since I couldn't read the menus, I couldn't even guess what I was eating. But, this is one of the things that I liked. Because lot of stuff we had, looked like custard on top but the meat & other stuff was below. It was just so different than I expected. So, most Americans don't know that AUTHENTIC Chinese Food tastes and looks so much different, especially the textures and the look. So, thanks for sharing your story. I loved it too.
This is exactly the recipe I was looking for! Thanks!
Nice and simple.... definitely gonna try this
Just made it for dinner following your recipe, soooo easy! Thank you!
Damn this looks good. Serve this over a bed on rice with some green onions and sesame seeds 😋. Good job yo 👍
Wow, another great recipe. I always wondered what this was called, but now, Cooking With Will has showed me what it is. I thought it was Shrimp and Grits, but it's scrambled eggs in sauce.
One of my favorite dishes
Thanks for the comment, Turtlepowersf!
Whoever and wherever you are. This is a very close to perfect presentation that illustrates the most correct way to prepare this particular meal, in traditional Hong Kong style. Flavoring (oyster, fish sauce, chicken stock etc) is up to individual taste but there is NO OTHER WAY to get this runny/smooth finish on top of the rice. Marvelous know-how. BTW, little viewers because most of them (Chinese) only concentrate on posts heading in Chinese. It would make a world of difference if you swap the heading with Chinese in front. What a waste of talent! Most stir-fry recipes here only avoid the eggs from getting overcooked but not to a VELVETY finish. Surely they don't know what they've missed.
Score: 100/100
Wing To Lau thanks a lot for your feedback and the tip of getting this recipe in front of more people! Greatly appreciate it!
Very nice...will give a try
Thanks, Jayeeta! Looking forward to hearing from you how it turns out!
I would have placed it directly on the rice one time
But yeah..
Great recepie
..
If you have used a little chicken stock or chicken powder it will enhance the flavor even more. Please give it a try.
Try fish sauce instead of oyster sauce....and I use chopped scallions instead of peas, but peas would be nice. A great dish...on of my favorites.
Thanks for the comment, Bob!
fish sauce is too salty to the already seasoned sauce, and doesn't add the depth of flavor oyster sauce does.
back in hong kong, we dont put oysters sauce in it, so that it is a bit more clear in colour 😀
great recipe
+paulchankk111 thanks for sharing the tip! Will give it a try next time!
if they didn't add oyster sauce, they were cheap.
looks delish :)
+Joanne M thanks! Let me know how it goes if u get to try it out!
About the rice; was it just made or cold and warmed up? Looks good, it what’s for dinner tonite, thanks!
Patrick McAllister so glad that u r gonna give it a try! In this particular recipe, I cooked the rice just for this dish. Usually I would say that except for fried rice, rice tastes better when freshly made!
+Patrick McAllister it was rice that was just made. If you have overnight rice, it will will work fine too as long as you warm it up. I hope you enjoy the recipe and dinner tonight.
Woking With Will thanks! I warm up the rice then. I like your video format by the way, all cooking and no chatting. I’m just learning to cook and subscribed to your channel
My deathrow meal
Is this what I would call Shrimp in Lobster Sauce? If not what are the differences?
pretty good video...spot on except for the oyster sauce(optional)...surprised at how little views its getting...crappier versions of this dish gets hundreds thousands of views...what a joke
Thank for the support and watching the video. Unfortunately that's how youtube works. Better quality doesn't equal better rankings.
Would it be possible to use corn flour instead of corn starch? I was unable to find corn starch in stores, and then when googling the difference between the two, it said that in the UK, they call it corn flour, while they call it corn starch in the US, but I’m not sure.
Yes, I believe they are the same. It should work just fine.
Great! Thank you so much for replying! :)
Sheesh. I don’t like scrambled eggs to get soggy into broths!
This looks more like thick egg drop soup with shrimp. Eggs were not even scrambled, they were just stirred into the soup.
Cornstarch is added to the beaten eggs to give it a more velvety texture.
Lose the Brandenburg #4, and get a real narrator! Bye!
Wet under cooked eggs
Way too watery!
It doesn't look very good but nice attempt. Not quite how they make it at the chinese cafe's.