“No more scrambled eggs for the Brush family, these eggs are the bomb! We served it with Thai dry curry ad it was sublime.”
Combine eggs, salted shrimp (if using), and a pinch of salt in a measuring cup or mixing bowl.
Add baking powder and beat them well until frosty.
Pour chicken stock in a pot and bring it to boil over medium high heat.
Reduce the heat to medium. Slowly pour egg mixture into the chicken stock as you stir gently with a spoon.
Keep stirring the egg mixture, scraping it as necessary from the side of the pot to the center, until the egg mixture reaches 75% cooked, about 2 minutes.
Cover the pot with a dome shaped bowl immediately. Reduce the heat to low and let it simmer for 3-4 minutes.
Turn off the heat and remove the lid. You will see the egg mixture has risen well above the rim of your pot.
Sprinkle with chopped green onion, sesame seeds, and drizzle a little bit of sesame oil. Serve immediately with rice.