Foi Thong (Thai Golden Threads)

🧂 Ingredients

• 10 Duck egg yolks(Ensure they are fresh. Duck eggs are preferred for their richer color and texture.)
• 2 cups Granulated sugar
• 1 cup Water
• 1 teaspoon Jasmine essence or rose water(For fragrance. Jasmine water is traditional, but rose water can also be used.)
• 1 tablespoon Vegetable oil(For greasing the piping cone.)

👨‍🍳 Instructions

1. 1

   Prepare the sugar syrup. In a medium saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Bring to a gentle boil and continue to simmer without stirring for about 15-20 minutes, or until the syrup reaches the 'soft ball' stage (approximately 112°C / 234°F). The syrup should be thick and slightly viscous. Stir in the jasmine essence or rose water. Reduce heat to low to keep the syrup warm but not boiling.

   ⏱️ 20 minutes
2. 2

   Prepare the egg yolks. Carefully separate the yolks from the egg whites. Gently strain the egg yolks through a fine-mesh sieve or cheesecloth into a bowl to remove any chalazae (the stringy bits that hold the yolk in place) and any membrane. This ensures a smooth texture for the threads. You can also lightly whisk them to break down the yolks, but avoid incorporating too much air.

   ⏱️ 10 minutes
3. 3

   Prepare the piping cone. Lightly grease the inside of a traditional Thai piping cone (a small metal cone with a tiny hole at the tip) with vegetable oil. This prevents the egg yolk from sticking.

   ⏱️ 5 minutes
4. 4

   Form the golden threads. Hold the filled piping cone over the warm sugar syrup. Gently shake or tap the cone, allowing the egg yolk to drizzle in a thin, continuous stream into the syrup. Move the cone in a circular or swirling motion to create a web-like pattern. Work in batches if necessary to avoid overcrowding the syrup.

   ⏱️ 20 minutes
5. 5

   Cook the threads. Allow the egg yolk threads to cook in the syrup for about 1-2 minutes, until they are set but still tender. They should float to the surface. Do not overcook, or they will become tough.

   ⏱️ 5 minutes
6. 6

   Gather and drain the threads. Carefully use a slotted spoon or a fork to gently lift the cooked foi thong from the syrup. Arrange them loosely on a wire rack set over a tray to drain any excess syrup. Be very gentle as they are extremely delicate.

   ⏱️ 5 minutes
7. 7

   Serve. Once drained, arrange the foi thong on a serving platter. They can be served immediately or chilled.

   ⏱️ N/A

💡 Pro Tips

• ✓The consistency of the sugar syrup is crucial. Too thin and the threads will disintegrate; too thick and they will be hard.
• ✓Using duck egg yolks is highly recommended for their vibrant color and richness.
• ✓Practice the drizzling technique before attempting with the actual syrup to get a feel for the motion and consistency.
• ✓This dessert requires patience and a delicate touch. It is considered a highly skilled confection.

🔄 Variations

• Add a few drops of food coloring (e.g., pandan green, rose pink) to the egg yolks for colorful threads.
• Serve alongside other Thai desserts like Khanom Chan or fresh fruits.

🥗 Nutrition

Per serving