Lightly beat eggs in a bowl, then add soup stock, salt and soy sauce. Removed shells from shrimps,clean shrimps and drain and pat dry. Pour the beaten eggs in a bowl and arrange the shrimps over the eggs as you desired.
Place eggs into a boiling steamer.
Steam it over high heat for 3 minutes. Reduce the heat to low and continue to steam for 20 minutes or untill eggs is firm and done. Place chinese parsley into eggs and serve in the bowl which it was steamed. This is a Cantoneese style dish. In large skillet, heat remaining 3 teaspoons butter over medium-high heat.