Basic egg pudding

Yield: 4 Servings

Measure Ingredient
6 Egg yolks
1 tablespoon Cornstarch
2 tablespoons Water
½ teaspoon Salt (up to)
4 tablespoons Oil
2 tablespoons Smoked ham

1. Beat egg yolks until thick and lemon-colored. Blend cornstarch and cold water to a paste; then add to eggs, along with salt. Stir in well.

2. Heat oil to smoking. Add eggs; then reduce heat to medium-low. Cook, stirring in one direction, until mixture is smooth, thick and pudding-like.

3. Pour into a serving bowl. Mince smoked ham and sprinkle over as a garnish.

NOTE: Other names for this dish are Imperial Eggs and Flowing Yellow.

VARIATIONS:

1. For the egg yolks, substitute whole eggs.

2. In step 1, add to the egg mixture any or all of the following: a. 1 cup stock

b. 1 to 2 tablespoons sherry

c. ¼ cup bamboo shoots, minced d. ¼ cup water chestnuts, minced e. ¼ cup smoked ham, minced (omit ham garnish) f. 2 dried black mushrooms (soaked), minced g. 2 tablespoons dried shrimp (soaked), minced 3. In step 2, when the egg mixture begins to thicken, stir in ½ cup cooked shrimp, minced.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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