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Thong Yib (Thai Candied Egg Yolks)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4504131
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 15 duck eggs
- 7 cups white granulated sugar
- 6 cups jasmine water
Directions
Cool syrup
- Combine 2 cups of sugar and 2 cups of jasmine water in a saucepan.
- Bring to a simmer, and wait until the sugar is dissolved.
- Remove from the heat and let cool.
Eggs
- Bring 5 cups of sugar and 4 cups of jasmine water to a simmer in a saucepan. Wait for it to dissolve without stirring.
- Separate the egg yolks from egg white.
- 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.
- When the syrup is boiling, remove from the heat.
- Immediately use a spoon to pour dollops of egg yolk into the hot syrup. The yolks will spread into circles.
- Return the pot to the heat, and keep flipping the egg yolks until completely cooked.
- Spoon the cooked yolks into the cooled syrup. Cool slightly, then crimp it into flower-like shape of 3, 4, or 5 petals.
- Put the crimped yolks in small bowl and wait for them to cool down completely.
- Serve.