Foi thong krob, crispy golden thread nests in syrup
A crispy variation of the Thai dessert “foi thong,” made with egg yolk strands: the golden strands are coated in thick syrup, dried, and then shaped into …
The “foie thong,” a type of duck liver cooked in syrup, originates from the “ovos portugais,” Portuguese-style eggs, which were introduced to Siam (now Thailand) in the 17th century. This version is coated in a thick syrup that has been reduced to a dry consistency: after being air-dried, the small nests become crispy.
Ingredients and directions
- Prep time10 min
- Cook time15 min
- Resting1 hr
- Total1 hr 25 min
- DifficultyEasy
- Cooking methodsaucepan
- Vegetarian
- Gluten-free
Ingredients
people
- $0.19
Directions
- Pour the syrup into a copper basin or frying pan and bring it to a boil.
- Carefully separate the gold wires and immerse them in the syrup; stir until they are completely coated, then remove from the heat.
- Using a spoon, form small, round mounds the size of a bite and place them on a wire rack.
- Let them air dry, then store them in a container. ≈ 3 min
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