Foithong (Egg Threads in Syrup)
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.
Source and licence
"Foithong (Egg Threads in Syrup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Foithong_(Egg_Threads_in_Syrup), revision 4587440), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Foithong_(Egg_Threads_in_Syrup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587440
What was changed: Reformatted by Food DataSilos from the wiki page: ingredients and steps extracted, links and templates removed. This adaptation is also licensed CC BY-SA 4.0.
Thailand. Associated with Thailand by the wiki page's category (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 6 duck egg yolks
- 3 chicken egg yolks
- 1 kilogram white granulated sugar
- 1 liter water
- 2 pandan leaves
- 2 tablespoons egg white
Method
- 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.