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.

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.