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Cantonese Steamed Egg with Shrimp

A 9:16 storyboard, 82 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Cantonese Steamed Egg with Shrimp, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Cantonese Steamed Egg with Shrimp. Cantonese Steamed Egg with Shrimp. Strain the beaten egg so the custard has no bubbles, and keep the steamer at a simmer or the surface pocks. Here is the whole thing, one move at a time.

    On screen. Cantonese Steamed Egg with Shrimp

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Cantonese Steamed Egg with Shrimp, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Cantonese Steamed Egg with Shrimp. Cantonese Steamed Egg with Shrimp. Strain the beaten egg so the custard has no bubbles, and keep the steamer at a simmer or the surface pocks.

    On screen. Cantonese Steamed Egg with Shrimp

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out egg, shrimp, peeled, firm tofu, spinach, garlic. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Pot with a lid, Steamer basket, Scale, Timer.

    On screen. Pot with a lid · Steamer basket · Scale

  5. Scene 5 · step · 6s

    Step 1

    Shot. Cantonese Steamed Egg with Shrimp: protein seasoned beside cut vegetables. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Slice or portion the egg, shrimp, peeled and firm tofu. Toss it with half the soy sauce, the ginger or garlic, and a pinch of salt. Cut spinach while the pot heats.

    On screen. Slice or portion the egg, shrimp, peeled and…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Cantonese Steamed Egg with Shrimp: bamboo steamer over boiling water. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Bring 3 cm of water to a boil under a bamboo steamer. Line the basket so the food does not stick, then spread the egg, shrimp, peeled and firm tofu in one layer with the firmer pieces of spinach around it. Add cinnamon stick with the aromatics.

    On screen. Bring 3 cm of water to a boil under a bamboo…

  7. Scene 7 · step · 7s

    Step 3

    Shot. Cantonese Steamed Egg with Shrimp: lid-on steamer. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Steam 12 min in real time.

    Voiceover. Cover and steam until the tofu has taken on the seasoning and is hot through, about 12 minutes. Leave the lid on. Peeking drops the heat and the egg, shrimp, peeled and firm tofu weeps.

    On screen. Cover and steam until the tofu has… · Steam 12 min

  8. Scene 8 · step · 6s

    Step 4

    Shot. Cantonese Steamed Egg with Shrimp: greens just softened in the basket. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Add any leafy parts of spinach for the last 2 minutes if they were held back. Stop once they are tender, with some color left and not stewed to gray.

    On screen. Add any leafy parts of spinach for the last 2…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Cantonese Steamed Egg with Shrimp: finished steamed plate. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Lift the basket off the steam. Finish with the scallion, a teaspoon of sesame oil, and a little rice vinegar. Strain the beaten egg so the custard has no bubbles, and keep the steamer at a simmer or the surface pocks.

    On screen. Lift the basket off the steam. Finish with the…

  10. Scene 10 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. Cantonese Steamed Egg with Shrimp is done when it looks like the finished plate in the last step, with the seasoning tasted and adjusted.

    On screen. Doneness

  11. Scene 11 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Cantonese Steamed Egg with Shrimp looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Cantonese Steamed Egg with Shrimp spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.

    On screen. Common fixes

  12. Scene 12 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Cantonese Steamed Egg with Shrimp, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.

    On screen. Storage

  13. Scene 13 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 314 calories, with 31.6 grams of protein. Pai marks it Healthy.

    On screen. 314 kcal · 31.6 g protein · Healthy

  14. Scene 14 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 4 plates. Eat while it is at its best.

    On screen. Cantonese Steamed Egg with Shrimp

  15. Scene 15 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Cantonese Steamed Egg with Shrimp from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.