Fu Yung Don

Ingredients

* 8 large eggs at room temperature
* 1 cup peanut oil (used in varying amounts)
* ¼ teaspoon salt
* Pinch of pepper, preferable freshly ground ¼ cup scallion, finely sliced (green part only)
* ½ pound cooked shrimp, each shrimp cut in half

Procedure

1. In a large bowl, beat eggs with 1½ Tablespoons of peanut oil until bubbles start to form.
2. Add the shrimp to the beaten eggs and gently stir. Mix in the salt, pepper, and scallions.
3. Heat 2 Tablespoons of peanut oil in a wok or large skillet over high heat for about 20 seconds.
4. Tip the skillet or wok back and forth carefully to coat it thoroughly with oil.
5. Stir the eggs briefly once again, and pour the mixture into hot skillet or wok.
6. Cook the eggs, stirring gently with a wooden spoon until scrambled, about 3 minutes.
7. Turn off heat and transfer eggs to a heated platter and serve. Sprinkle with scallions.

Serves 4 to 6.