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Loading...A celebrated Thai sweet made by drizzling fresh egg yolks through a fine mesh into simmering sugar syrup to create delicate, shimmering golden strands. The threads are coiled into soft nests and served with a spoonful of fragrant syrup for an elegant, melt-in-your-mouth finish. It is traditionally served at weddings, birthdays, and Thai New Year celebrations.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 small nests
Nutrition Facts
Per serving (estimated)
- 305 kcalCalories
- 9 gFat
- 3 gSaturated Fat
- 51 gCarbs
- 0 gFiber
- 50 gSugar
- 6 gProtein
- 20 mgSodium
- 70 mgPotassium
- 65 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 490 mcgVitamin A
Ingredients
For the sugar syrup
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 pandan leaf, knotted (optional)
- 1/4 tsp jasmine extract or 1 tbsp jasmine water (optional)
For the egg threads
- 8 large egg yolks
- 1 tbsp warm water (if needed to loosen yolks)
Directions
- In a wide, heavy-bottomed pan or wok, combine the sugar, water, and pandan leaf. Bring to a gentle boil over medium heat, stirring until the sugar dissolves, then simmer until the syrup reaches about 220°F (104°C) on a candy thermometer, or soft-ball stage.
- While the syrup cooks, separate the egg yolks into a bowl and gently whisk until smooth and uniform but not foamy. Strain once through a fine sieve to remove any membrane and ensure a thin, even flow.
- Remove the pandan leaf and adjust the heat so the syrup is just barely shimmering at around 200°F (93°C); a vigorous boil will toughen the threads.
- Hold a fine-mesh strainer or traditional foi thong perforated ladle about 6-8 inches above the syrup. Slowly pour a small portion of egg yolk through the mesh in a steady, thin stream while moving your hand in small circles so the yolks fall as fine hair-like threads onto the syrup.
- Let the threads set for about 30 seconds, then use a long-handled spider skimmer or chopsticks to gently flip the floating nest so both sides cook evenly, about 20 seconds more.
- Carefully lift the cooked golden threads from the syrup with the skimmer, letting excess syrup drip back into the pan, and transfer to a plate lined with parchment. Repeat with the remaining yolk in 4-5 batches, keeping the syrup at a gentle simmer and adding a splash of water if it thickens.
- Once all the threads are cooked and cooled slightly, use chopsticks to lift portions and gently shape them into loose, coiled nests on individual serving plates or shallow bowls.
- Spoon 1-2 tablespoons of the warm strained syrup over each nest, sprinkle with a few drops of jasmine water if using, and serve at room temperature the same day for the silkiest texture.
Cook’s Notes
- Use a traditional foi thong pan (a small ladle with very fine holes) if available; otherwise a sturdy fine-mesh strainer with 0.5 mm openings works well at home.
- Keep the syrup at a gentle simmer, never a rolling boil, or the threads will cook too fast and turn rubbery instead of soft and silky.
- Whisk the yolks just enough to blend; over-beating incorporates air and prevents the fine, continuous thread formation.
- Work in small batches and keep the syrup level steady by adding a tablespoon of water when it reduces too much between batches.
- Foi thong is best enjoyed the day it is made; refrigerate briefly covered if needed, but bring back to room temperature before serving so the threads soften.
