Shrimp with Snow Peas and Edamame

Cover recipe- Food Network Magazine, Shrimp with Snow Peas and Edamame: March 2010

Fast, easy, fresh, healthy… this cover caught my eye immediately!  A nice cover to get us thinking of spring, Food Network Magazine features “11,375″ Stir-Fries:  Design Your Favorite Stir Fry in Five Easy Steps.  Their Mix & Match Guide shows you how to 1.  Pick a Protein, 2.  Marinate, 3.  Choose Vegetables, 4.  Choose a Sauce, and 5.  Stir Fry.  Nice idea!  Stir Fries are pretty simple to put together in general, but it’s helpful to have five sauce ideas at hand.  Featured stir-fries in this issue include Sweet & Sour Chicken, Beef with Broccoli, Tofu with Mushrooms & Peas, Spicy Pork w/ Spinach & Tomatoes and of course the cover recipe:  Shrimp with Snow Peas and Edamame.  They all look delicious.

Read my notes below to see what I though of this recipe.

Print Print Recipe

Shrimp with Snow Peas and Edamame

Yield: 4 servings

Prep Time: 30 min + chill time

Cook Time: 8 min


3/4 lb. medium or large shrimp, peeled & deveined
1 large egg white
1 Tbsp. Chinese rice wine or dry sherry
1 Tbsp. cornstarch
peanut or vegetable oil
2 cups whole snow peas
1 cup frozen edamame

3/4 cup chicken broth
1 Tbsp. cornstarch
2 Tbsp. Chinese rice wine or dry sherry
1/2 tsp. sesame oil
1 tsp. salt
1/2 tsp. sugar

more sesame or vegetable oil
2 cloves garlic, minced
1 to 2 Tbsp. minced ginger
2 minced scallions
pinch of salt
pinch of sugar

GARNISHES (optional):
sliced scallions
sesame seeds
sliced jalapeño


1.  Place shrimp in a bowl and toss with egg white, 1 Tbsp. rice wine (or sherry) and 1 Tbsp. cornstarch.  Cover and refrigerate for one hour.
2.  Mix sauce ingredients together in a small bowl.
3.  Drain excess marinade from the shrimp.  Place shrimp, peas & edamame, and sauce near the stove.
4.  Heat 1/4-inch peanut or vegetable oil in a wok or skillet over medium heat.  Add shrimp; slowly stir until almost opaque, 30 seconds to 1 minute.  Transfer to a plate; discard the oil and wipe out the pan.
5.  Heat pan over high heat, 1 to 2 minutes.  Add 2 Tbsp. oil, then 2 cloves minced garlic, 1 to 2 Tbsp. minced ginger, 2 minced scallions and a pinch each of salt & sugar; stir fry about 30 seconds.  Add the vegetables and stir-fry until crisp-tender.
6.  Add the shrimp and sauce and stir until the sauce is thick and the vegetables and shrimp are cooked through, about 3 minutes.  Thin with chicken broth, if needed.  Garnish with desired garnishes.


*Chinese Rice Wine isn't something I have around the house so I opted for the Sherry.
*Scratch what I said above about this recipe being "healthy."  There's a whole lot of oil indicated in the recipe but I suppose that's the whole idea of a stir fry, right?  I simply couldn't use the 1/4-inch oil to stir fry the shrimp.  I just gave the pan one swoosh of oil and it worked just fine.
*The key to a good stir fry is making sure the oil is hot enough to cook the food quickly.
*I couldn't find anywhere in the recipe where it said how many this recipe served.  I'm guessing "4."
*I served the stir-fry over brown rice, and I used sesame seeds and scallions for my garnish.

  Food Network Magazine, March 2010

The results:

We enjoyed the meal. I’m not really sure this recipe would qualify for “Super Fast,” which is what they advertise on the cover.  It’s super-fast if you have all of the ingredients at hand before stir-frying, but it took some time to get all the parts together.

Did this recipe deserve the cover spotlight?

Yes.  It’s the perfect attention-grabber for a spring cover, and it made a delicious dinner.  We enjoyed the recipe a lot, and I’m anxious to try some of the other combinations mentioned in the Mix & Match Guide.

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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17 Responses to “Nest Egg”

  1. 1

    Sagan — March 10, 2010 @ 1:24 pm

    Mmmm I LOVE eggy in a basket! Or nest egg :) I think this recipe has about a dozen different names. I’d forgotten all about it until this post- I always eat a poached egg on toast but this is equally delicious and fun! I also like to add the cut-out circle to the pan along with the other bread and have that, toasted, with a little butter. Yummy!

  2. 2

    Maria — March 10, 2010 @ 1:25 pm

    Hubs loves these, yes, he is a kid at heart:) Glad you gave it an A-OK:)

  3. 3

    Kasey — March 10, 2010 @ 1:30 pm

    I’ve always called it ‘egg in a whole.’–my husband loves to make it–esp. when we have homemade bread on hand :) The thick, crusty kind makes the best!

  4. 4

    Judy — March 10, 2010 @ 1:46 pm

    Have been eating these my whole life. We called them “egg in a nest” or a “toad in a whole” not sure where that one came from…

  5. 5

    gina — March 10, 2010 @ 2:15 pm

    i love “toad-in-the-hole!” i think it came about as a way to keep the eggs from spreading too much? the bread makes a nice container, similar to the little egg rings they have nowadays.

  6. 6

    noble pig — March 10, 2010 @ 3:02 pm

    I make these all the time and love them!

  7. 7

    LilSis — March 10, 2010 @ 5:15 pm

    I started making these when my son was around two years old. I still do make them occasionally. I love them! But, I also LOVE just about any kind of breakfast food. When I saw the cover of Food Network, it made me want to make them again. For some reason, we always called them “toad in the hole.”

  8. 8

    Cheryl — March 10, 2010 @ 8:18 pm

    When my mother made these she also called them “toad in a hole”. I made them for my girls and they make them for their kids. Fun recipe.

  9. 9

    Erin @ One Particular Kitchen — March 10, 2010 @ 9:24 pm

    I make this all the time! My mama made them and I still love them. I actually cook both sides of the bread because I can’t handle any hint of runny yolks. So good!

  10. 10

    Jenni — March 10, 2010 @ 10:42 pm

    I love these! I never had them until I made them as an adult, but I love them. I mix it up a bit and on occasion will scramble the eggs first and add some cinnamon or vanilla to the egg mixture at times as well. This is a fun easy breakfast!

  11. 11

    Tracey — March 11, 2010 @ 1:05 pm

    I’ve never made this either, but when my issue of FN magazine came in recently it looked so yummy! Glad you enjoyed it :)

  12. 12

    Leah — March 11, 2010 @ 9:03 pm

    My kids call these “egg-in-a-toast”, or” heart-shaped eggs”; it depends on the cookie cutter I use. :-)

  13. 13

    Louise — March 13, 2010 @ 9:03 pm

    “Toad in a hole” here too although, I’m not quite sure why. I’ll have to investigate further. I’ve done this French Toast Style. It’s yummy that way too!!! Thanks for sharing, Lori…

  14. 14

    Rebecca — March 15, 2010 @ 5:04 am

    Humpty Dumpty Eggs! When my mom made this for me as a child, we always used to recite the Humpty-Dumpty- Sat on a Wall nursery rhyme, and when Humpty fell down- I’d break the egg yolk…..

  15. 15

    Sue — March 27, 2010 @ 3:35 pm

    I blogged about the exact same thing the other day… it’s the only way I can make a fried egg! (Your pic turned out much better than mine… haha).

    Great idea for a blog! I love it :)

  16. 16

    Richard — March 29, 2010 @ 8:58 pm

    Okay well i think to get the yolk to show you need fresher eggs!!

    As for toad in the hole i can say with some authority that is a dish of pancake (yorkshire pudding) batter with sausages cooked in.

    This confusion is similar but more sever than the one that says shepherds pie is made with beef!!

  17. 17

    Sheryl G. — May 17, 2010 @ 11:26 am

    I tried this recipe last week – my first “nest” was a little burnt because the pan was too hot. But the ones I did after, turned out perfect. I buttered both sides of the bread before putting it in the pan. May have to try the French Toast style or scramble the egg first – great ideas! I served this with Turkey bacon on the side. Will definitely do this again with my kids. And the holes did not go to waste – I buttered both sides and toasted them for my two year old. She loved them!

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