| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Eggs |
4 |
Servings |
INGREDIENTS
| 6 |
|
Egg yolks |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 1/2 |
ts |
Salt (up to) |
| 4 |
tb |
Oil |
| 2 |
tb |
Smoked ham |
INSTRUCTIONS
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. 1/4 cup bamboo shoots, minced
d. 1/4 cup water chestnuts, minced
e. 1/4 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 1/2 cup
cooked shrimp, minced.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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