Many have been asking for the egg floss recipe for the picture which I posted earlier… My original intention is to cook the fish soup and the egg floss was just a side to accompany that.. And didn’t know that the side has become the main now ! I think there have been many debates on how the egg floss is to be done. Erm.. actually it was my first attempt too… therefore I tried it twice again the next day in order to pen this post so that I can better list down the do’s and don’ts.
And I manage to capture some step-by-step pictures, hopefully it can help those who are intending to preparing the egg floss for accompanying fish soup, just like me. There used to be some stalls that used to sell fish soup with egg floss, but probably due to the extra work involved, it seems lesser places are having that now. So what’s better than to prepare your own egg floss and fish soup and enjoy them as to your liking.
Here you go…
Ingredients and tools needed:
I attempted twice, first using a perforated ladle as shown in the picture and another using a strainer. Apparently, the perforated ladle works easier and better as the holes in the strainer are too small to allow the egg mixture to flow smoothly through.
Points to note :
The oil has to be very very hot before pouring it the egg mixture.
The depth of oil is very shallow, therefore even if it bubbles up, it will not splatter all over the place.
Please do beat the egg mixture till it is very runny and pour it swiftly through the perforated ladle from a height.
Egg Floss
Ingredients
- 3 egg yolks
- 1.5 egg whites
- 1/4 tsp vinegar
- 1/4 tsp salt
- 1/4 tsp chicken seasoning powder optional
- 150 ml cooking oil
Instructions
- Beat the egg yolks and whites in a bowl with the salt, vinegar and chicken seasoning powder (optional) till the mixture is very runny.
- Heat the oil in a deep saucepan over low heat until very hot, or until plenty of smoke has risen.
- Pour the egg mixture through a perforated ladle, from at least 10cm or more above the saucepan. Stir through the egg mixture with the same ladle to ensure that the egg does not curdle or stick to each other.
- Deep fried until the egg turns light brown, switch off the heat. The egg will cook into thin threads. Allow the oil to continue to bubble in the saucepan till the egg threads turn golden brown. Remove the threads from the oil and drain well on paper towels.
- Loosen the egg threads into a light, airy floss. Dish and serve.
