Ingredients:
- 7 egg yolks 2 cup (500 ml ) ;vegetable oil uses about 1/2 cup or 125ml
- 3 egg whites
- 1/8 tsp.MSG(optional)
- 3/4 tsp. salt, or to taste
Method:
- Beat the egg yolks and whites in a bowl and stir in the salt, rice wine, and MSG (optional)
- Heat the oil in a wok over low heat, to very hot about 350oF(180oC), or until smoke rises.
- Pour the eggs through a perforated spoon into the oil and deep-fry until yellow.
- The egg will cook into threads as thin as hair.
- Remove the egg threads from the oil and drain well.
- Loosen the egg threads into a light, airy floss, place in a dish, and serve.
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