Recipe - Basic Egg Pudding

6 Egg yolks
1 tablespoon Cornstarch
2 tablespoon Water
One half teaspoon Salt
3 (up to)
4 tablespoon Oil
2 tablespoon Smoked ham

1. Beat egg yolks until thick and lemoncolored. 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 mediumlow. Cook,
stirring in one direction, until mixture is smooth, thick and puddinglike.

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. One fourth cup bamboo shoots, minced

d. One fourth cup water chestnuts, minced

e. One fourth 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 One half cup
cooked shrimp, minced.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.