Khanom Foi Thong

  • 12 egg yolks, strained (traditionally duck eggs)
  • 3 cups castor sugar
  • 1 cup water
  • A few pin-pointed paper cones for piping

  1. Cooking syrup
  2. Dissolve the sugar in a pot of hot water over the heat.
  3. Bring to the boil and let it boil for 15 minutes.
  4. Stir constantly with a wooden spoon.
  5. Remove from the heat and strain if it is not clear.
  6. Pour the syrup back into the saucepan.
  7. Return to a boil.

Yolk strands
  1. Pour the egg yolks into a paper cone and pipe the egg-yolks onto the boiling syrup through a pin-point hole at the apex of the cone.
  2. As the thread of yolk falls into the syrup move your hand in a circular direction at a speed that allows a filament of gold thread to form. This filament of egg yolk cooks quite quickly.
  3. Remove the threads from the saucepan as soon as they are cooked with a slotted spoon or small sieve.
  4. Add a little water to the boiling syrup from time to time.