• 7 egg yolks
  • vegetable oil
  • 3 egg whites
  • 3/4 tsp. salt,
  • 1 tsp. rice wine
  1. To the beaten mix of yolk and egg whites add the salt and mix in the rice wine
  2. Pour the mixture through a fine mesh sieve to filter out the fibrous albumin and yolk membrane.
  3. Heat the oil in a wok over low heat, to very hot about 180oC (350oF).
  4. Pour a little of the mixture  into a paper cone and make a small pin prick in the end at the apex. (the suggestion of a 'little of the mixture' is to allow you to get used to the flow and the amount coming out of the cone and your ability to manage this)
  5. Drizzle the mix into the oil with a continuous circular motion around the oil in a spiral path and deep-fry until yellow. 
  6. Remove the egg threads from the oil and drain well.
  7. Continue the process until you have finished the mix.
  8. Loosen the  floss and serve.
  9. Egg floss doesn't store like other food flosses and is meant for immediate consumption
Egg Floss most commonly is part of the Butter Prawns dish