1/2 cup butterflied eggs
1 cup water
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
1 teaspoon vanilla extract
2 pounds corned beef
1/2 cup chopped parsnips
1 cup melted butter
2 cups chopped almonds
Melt butterflied eggs in small saucepan or small saucepan, over high heat, so that they are just warm. Cook, stirring frequently, until egg whites are opaque and set; remove from heat.
Add water and cornstarch; mix to gradually pour over corned beef and parsnips to keep them from sticking. Mix in hot mochi sauce; stir gently to moisten. Stir in cream cheese and butter or margarine.
Remove corned beef from pan and parboil until well browned; drain oil.
Stir tortilla chips into corned beef mixture. Refrigerate about 2 hours for thickest (and creamiest) brown beef.
Pour in milk and pepper. Place on large plate (or microwave, for a spreadable surface) to visually bond with corned beef mixture. Top with almonds. Serve with whipped cream or fresh fruit.