Foithong: A Step-by-Step Guide To Making Thai Egg Threads In Syrup

Foi Thong, also known as Golden Egg Yolk Thread, is a popular Thai dessert. The name comes from the Thai words "foi" meaning thread and "thong" meaning gold. This sweet treat has Portuguese roots, inspired by the dessert fios de ovos. It is known for its delicate threads of egg yolk cooked in syrup.

• 6 duck egg yolks
• 3 chicken egg yolks
• 1 kilogram white granulated sugar
• 1 litre water
• 2 pandan leaves
• 2 tablespoons egg white

• Wok
• Chopsticks or skewers
• Funnel with small opening or piping bag

Recipe

1. Separate the egg whites from the yolks. Strain the yolks using muslin cotton.
2. In a wok, combine sugar and water. Add pandan leaves and heat on high until the sugar dissolves and bubbles.
3. Reduce the heat slightly once the syrup is bubbling.
4. Place egg yolks in a funnel or piping bag. Make a small hole for the yolks to pass through.
5. Drizzle or pour yolks in circles into the hot syrup, creating about 15-30 circles.
6. Let the yolk threads cook in the syrup for about one minute.
7. Use chopsticks to remove the threads, fold them, and place on a cooling tray.
8. Repeat drizzling and cooking until all yolk is used.

Nutritional Values

This delightful dessert is perfect for those with a sweet tooth. Its unique texture and flavour make it a standout dish at any gathering. Enjoy making this traditional Thai treat at home!