Basic Egg Pudding

Directions

1. 1. Beat egg yolks till thick and lemon-colored. Blend cornstarch and cool water to a paste; then add in to Large eggs, along with salt. Stir in well.
2. 2. Heat oil to smoking. Add in Large eggs; then reduce heat to medium-low. Cook, stirring in one direction, till mix is smooth, thick and pudding-like.
3. 3. Pour into a serving bowl. Mince smoked ham and sprinkle over as a garnish.
4. NOTE: Other names for this dish are Imperial Large eggs and Flowing Yellow.
5. VARIATIONS:1. For the egg yolks, substitute whole Large eggs.
6. 2. In step 1, add in to the egg mix any or possibly all of the following:
7. a. 1 c. stock
8. b. 1 to 2 Tbsp. sherry
9. c. 1/4 c. bamboo shoots, chopped
10. d. 1/4 c. water chestnuts, chopped
11. e. 1/4 c. smoked ham, chopped (omit ham garnish)
12. f. 2 dry black mushrooms (soaked), chopped
13. g. 2 Tbsp. dry shrimp (soaked), chopped
14. 3. In step 2, when the egg mix begins to thicken, stir in 1/2 c. cooked shrimp, chopped.