Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | 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, .