Thailand · Asia
Foi Thong
Egg yolk drizzled into a supersaturated syrup: golden threads on a knife edge.
Thai foi thonggolden egg yolk threads
The Chemistry in This Bake
Drizzling egg yolk into a hot sugar syrup held at a precise concentration/temperature so it forms threads instead of dissolving or crystallizing.
Learn the full technique →Ingredients
- Duck egg yolks
- Sugar
- Water
- Jasmine water (optional)
- Flour (for yolk preparation)
Method
Simmer sugar, water, and jasmine water to a syrup of precise thread stage.
Hold the syrup at a steady temperature — hot but never boiling hard.
Separate yolks carefully, keeping them intact and well-drained.
Drizzle the yolk slowly from a small cup into the syrup in continuous fine threads.
The yolks cook instantly into golden strands; gather them gently with a skewer.
Lift out, drain, and fold into small nests to serve.