Vermicular | Scrambled Eggs with Avocado and Shrimp

Scrambled Eggs with Avocado and Shrimp

Tailored for Frying Pan, 26cm, 24cm Deep
Cooking Time
Cook
3 min
Ingredients

3 large eggs
3 ½ oz (100 g) small shrimp, peeled and deveined
1 avocado, diced
½ teaspoon lemon juice
2 tablespoon mayonnaise
1 tablespoon and 1 teaspoon vegetable oil, divided

DIRECTIONS
  1. Sprinkle salt on shrimp and lightly rub. Rinse well and pat dry using paper towels. Drizzle lemon juice on the diced avocado to keep it from turning brown.

  2. In a small bowl, add eggs and mayonnaise and mix well.

  3. Preheat the pan over medium-high heat for about 30 seconds. Add in 1 tablespoon of oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, add in egg mixture and continue to stir with a spatula. Once the eggs start to harden, transfer to a plate.

  4. Add 1 teaspoon of oil and shrimp in the pan, sauté over low heat for about 2 minutes until cooked through and turn off heat. Add back avocado and eggs, lightly stir over residual heat and serve.

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Musui–Kamado with the Vermicular Cookbook.

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