Golden Floss

    This dish brings out the satisfying egg flavour in a string of golden textures. Eggs are made to flow in long strands of flavour for a great dessert. This is the perfect companion to a delightful meal. As you enjoy the wonderful blend of tastes, you will be satisfied completely.

    7 QL Eggs
    4 Duck Eggs
    2-3 Tablespoons of thin egg whites
    5 Cups Sugar
    5 Cups water (alternatively, use jasmine-scented water)
    3-4 Pandanus leaves, tied in knots
    Kitchen Utensils: brass pan no. 14, wooden spatula, brass or stainless steel cone (alternatively, use a banana leaf cone), a wooden stick
    To Start
    1. Wash the eggs well before witping it clean with the cloth.
    2. Break the eggs into a large bowl, and keep the shells for purifying the syrup.
    3. Put the thin egg whites in a separate bowl. (Thin egg white – the thin albumin clinging to the larger side of an egg shell)
    4. Tenderly separate the yolks from the whites using your hands. Reserve only the liquid yolks and discard the membranes.
    5. Mix the egg yolks with the thin egg whites lightly. Be careful not to over-mix as the floss may be easily broken. Strain the mixture through a muslin twice into a bowl. Cover the bowl with a lid or plastic wrap.
    1. Put the sugar and egg shells in a brass pan. Combine the reserved egg shells with sugar using your hands. Make sure to crack the eggs thoroughly. Add the pandanus leaves with the water (or jasmine scented water). Dissolve the sugar by stirring with a wooden spatula. When the mixture boils, simmer it for 10-15 minutes until it is clear.
    2. Strain the mixture to another container.
    3. Clean the pan well before using it to reheat the syrup over a medium heat. The foam should be skimmed off regularly. Continue cooking until the syrup is slightly thickened. Large bubbles should appear at the centre.
    1. Reduce the heat. Fill a cone with the egg mixture, allowing it run into the syrup in a fine stream. Move the cone in a circular motion for 25-30 rounds. This will make the egg floss. Cook it for 30 seconds until it is set. Remove the egg floss with a wooden stick. Add ¼ cup of water to cool down the syrup and dilute it.

    To remove egg floss
    1. Using a wooden stick, push the egg floss to the side of the pan.
    2. Sway the floss a few times in the hot syrup to create a nice arrangement.
    3. Remove the egg floss and dip into the bowl of previously reserved light syrup.
    1. Again, sway it to remove the thick syrup, to get a nice and glossy texture.
    2. Transfer the floss to a wire rack to drain off the excess syrup.
    3. Use 2 sticks to shape the egg floss in a nice bundle.
    4. Fold one end towards the middle, with the other end covering it to form a 1 ½” x 2” rectangle.
    5. When the syrup starts to boil again, repeat the process until all the egg mixture is used up.
    6. Allow the egg floss to cool completely.

    To finish
    1. Serve by arranging the golden floss on a plate.
    2. Glaze with a few spoons of syrup.