Basic egg pudding
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Basic egg pudding
  Pudding    Eggs    Basics  
Last updated 6/12/2012 1:07:18 AM. Recipe ID 33224. Report a problem with this recipe.
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      Title: Basic egg pudding
 Categories: Eggs
      Yield: 4 Servings
 
      6    Egg yolks
      1 tb Cornstarch
      2 tb Water
    1/2 ts Salt
      3    -(up to)
      4 tb Oil
      2 tb 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. 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 , ISBN 0-517-65870-4.




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Recipe ID 33224 (Apr 03, 2005)

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