A famous and tasty Thai dessert that is available at food markets all over Thailand. not only does it taste great, but it also looks great. The egg is drizzled into boiling syrup, which gives it a fine thread like golden appearance.
The technique can be a little tricky to get right, but once you have it down, this is a very quick and easy Thai dessert to make whenever you fancy something sweet!
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Special Cooking Equipment Used
Step 1: Beat 6 egg yolks, and then pour them through a fine strainer to remove any thick bits.
Step 2: Now add 1 1/2 cups of water, 2 pandan leaves, and 1 1/2 cups of sugar to a wok and heat and stir until the sugar has dissolved into the water. Then add 2 drops of jasmine essence and mix in to the syrup.
Step 3: Once the sugar has completely dissolved into the water, and the syrup is bubbling, remove the pandan leaves, and pour in the filtered egg yolks through a funnel. We made ours by simply sticking some tape over the end of the funnel, and making a small hole in the tape for the egg yolks to pass through, and another even smaller hole to allow air in. What you are aiming for is a very thin trickle of egg yolk to pass through the funnel and into the syrup. Test using water first to make sure that hole is the right size. Then pour the eggs in a circular motion around the wok until you have enough for 1 portion, then cover the whole with your thumb to stop the flow of egg, and allow the threads to cook in the syrup for about 1 minute. Then carefully remove them from the syrup and set aside on a plate.
Step 4: Repeat this process until all of the egg yolk is used up. 6 egg yolks should be enough for about 4 portions. It is important to use a deep, large wok or pan otherwise you will not have enough space to make the threads. The final result should be very thin golden threads.
The threads are too thick: This means the hole you made is too big! Try using a smaller hole.
The threads are breaking up: This could be a sign that the hole is to small, meaning that the egg does not flow through in one continuous drizzle. Try enlarging the hole, and make sure you have added another small hole to allow air in to keep the yolk flowing.
The threads are not keeping their shape: Make sure that the syrup is bubbling before adding the egg, so that the egg yolk threads cook near instantly upon making contact with the syrup.
The technique may seem a bit tricky, but once you have had a bit of practice, it will be extremely easy! And it is well worth the effort, the taste and look of this dessert is wonderful!
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