Cookbook:Foithong (Egg Threads in Syrup)
| Foithong (Egg Threads in Syrup) | |
|---|---|
 | |
| Category | Dessert recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Foi Thong (Golden Egg Yolk Thread) is a famous Thai dessert.The word foi means thread, and the word thong means gold. It is very delicious and sweet. It has Portuguese culinary influences and it's based on a Portuguese treat called fios de ovos.
Ingredients
[edit | edit source]- 6 duck egg yolks
- 3 chicken egg yolks
- 1 kilogram white granulated sugar
- 1 liter water
- 2 pandan leaves
- 2 tablespoons egg white
Equipment
[edit | edit source]- Wok
- Chopsticks or skewers
- Funnel with small opening or squeeze bag (piping bag) for drizzling
Recipe
[edit | edit source]- Prepare your eggs by separating egg whites and yolks. Strain egg yolks with muslin cotton.
- Combine the sugar and water in wok. Add the pandan leaves, and heat the sugar mixture on high heat until sugar is dissolved and bubbling.
- Lower the heat slightly when the syrup is bubbling.
- Place the egg yolks in the funnel or piping bag. Snip a very small hole for the egg yolks to pass through.
- Drizzle or pour the yolks in a circular motion into the hot syrup. Make about 15–30 circles
- Wait for the yolk threads to cook in the syrup for about 1 minute.
- Use chopsticks to remove the yolk threads, fold, and rest them on cooling tray.
- Repeat the drizzling and cooking steps until all yolk is used up.