Soy sauce could be incorporated to make this recipe closer to its Japanese "cousin". Give it a try.. Enjoy..


  • 2 egg yolks
  • 1/4 cup water
  • 2 Tbls. oil
  • 2 tsps. cornstarch
  • 3/4 cu. water
  • 1/2 tsp. salt


Beat egg yolks and 1/4 cup water lightly together.
Heat oil. Stir in cornstarch until smooth.
Then add remaining water and salt and heat, stirring, until mixture is smooth and bubbling.
Gradually pour in beaten eggs, adding them in a thin stream and stirring constantly. Cook, stirring, over low heat until sauce is smooth and creamy.

Usually served over chicken..

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Submitted 6/13/05.
Source: Old Chinese Cookbook
Submitted By: Eileen Werth
Golden Egg Yolk Sauce-Chinese version