Basic egg pudding
4 Servings
Quantity | 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, .
Related recipes
- Basic baked fish
- Basic baked potatoes
- Basic bread & rolls
- Basic bread pudding
- Basic butter cookies
- Basic chinese sauces
- Basic curry sauce
- Basic egg pasta
- Basic egg pasta dough
- Basic potato salad
- Basic rice pudding
- Basic sweet bread
- Basic tomato sauce
- Basics rice
- Basics: rice
- Bean basics
- Corn pudding (
- Egg bread 2
- Pickled eggs (basic)
- Pudding mix