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Thong Yib (Thai Candied Egg Yolks)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert

Tags: dessert, difficult, recipes using duck egg, recipes using granulated sugar, recipes with images, recipes without cooking time, recipes without servings, thai

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AThong_Yib_%28Thai_Candied_Egg_Yolks%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AThong%20Yib%20%28Thai%20Candied%20Egg%20Yolks%29&oldid=4504131

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

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

Directions

Cool syrup

  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.

Eggs

  1. Bring 5 cups of sugar and 4 cups of jasmine water to a simmer in a saucepan. Wait for it to dissolve without stirring.
  2. Separate the egg yolks from egg white.
  3. 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.
  4. When the syrup is boiling, remove from the heat.
  5. Immediately use a spoon to pour dollops of egg yolk into the hot syrup. The yolks will spread into circles.
  6. Return the pot to the heat, and keep flipping the egg yolks until completely cooked.
  7. Spoon the cooked yolks into the cooled syrup. Cool slightly, then crimp it into flower-like shape of 3, 4, or 5 petals.
  8. Put the crimped yolks in small bowl and wait for them to cool down completely.
  9. Serve.