Basic Egg Pudding Recipe

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   1.

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   Beat egg yolks till thick and lemon-colored.

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   Blend cornstarch and cool water to a paste; then add in to Large eggs, along with salt.

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   Stir in well.

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   2.

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   Heat oil to smoking.

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   Add in Large eggs; then reduce heat to medium-low.

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   Cook, stirring in one direction, till mix is smooth, thick and pudding-like.

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   3.

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    Pour into a serving bowl.

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    Mince smoked ham and sprinkle over as a garnish.

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

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    VARIATIONS:1.

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    For the egg yolks, substitute whole Large eggs.

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    2.

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    In step 1, add in to the egg mix any or possibly all of the following:

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    a.

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    1 c. stock

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    b.

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    1 to 2 Tbsp.

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    sherry

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    c. 1/4 c. bamboo shoots, chopped

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    d. 1/4 c. water chestnuts, chopped

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    e. 1/4 c. smoked ham, chopped (omit ham garnish)

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    f. 2 dry black mushrooms (soaked), chopped

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    g. 2 Tbsp.

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    dry shrimp (soaked), chopped

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    3.

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    In step 2, when the egg mix begins to thicken, stir in 1/2 c. cooked shrimp, chopped.

* Per serving · 4 servings · Values may vary.

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