Serves 2 Prep time: 5 mins Cooking time: 6-10 mins Ingredients
4 duck eggs
2 cups sugar
1 1/2 cups water
1-2 drops Jasmine essence (or rosewater)
Gently crack the eggs so the yolk in intact. Separate the egg whites from the yolk and place yolk through a fine sieve as to remove all the stringiness.
Put the wok on a very high heat, add in the water along with the jasmine essence. Add the sugar and stir until the sugar has completely dissolved to create a syrup.
Using a very thin funnel or tin strainer, pour the egg yolk into the wok in a circular motion to create skinny but long threads. Stir until the syrup has mixed with the yolk and has become smooth.
When the threads are fully formed, remove from wok and remove excess water. You can gently contort the threads to be your desired shape while still hot. Allow it to cool then serve.