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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Thailand · Dessert

Thong Yib (Thai Candied Egg Yolks)

Allergens named in the ingredients: Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 15 duck eggs
  • 7 cups white granulated sugar
  • 6 cups jasmine water

Method

  1. Combine 2 cups of sugar and 2 cups of jasmine water in a saucepan.
  2. Bring to a simmer, and wait until the sugar is dissolved.
  3. Remove from the heat and let cool.
  4. Bring 5 cups of sugar and 4 cups of jasmine water to a simmer in a saucepan. Wait for it to dissolve without stirring.
  5. Separate the egg yolks from egg white.
  6. Whisk the egg yolks constantly for about 3–5 minutes. The more you whisk the egg yolks, the softer the egg. If too soft, it will be hard to crimp once the eggs are cooked.
  7. When the syrup is boiling, remove from the heat.
  8. Immediately use a spoon to pour dollops of egg yolk into the hot syrup. The yolks will spread into circles.
  9. Return the pot to the heat, and keep flipping the egg yolks until completely cooked.
  10. Spoon the cooked yolks into the cooled syrup. Cool slightly, then crimp it into flower-like shape of 3, 4, or 5 petals.
  11. Put the crimped yolks in small bowl and wait for them to cool down completely.
  12. Serve.