This dish was introduced during the period of King Narai in Ayutthaya in the mid 17th century by  Lady Witchayen. Prior to this period eggs weren't used in confection and dessert making. It is based on the Portuguese egg dish fios de ovos.

  • 12 egg yolks, strained (traditionally duck eggs)
  • 3 cups castor sugar
  • 1 cup water
  • A few pin-pointed paper cones for piping

Cooking syrup
  1. Dissolve the sugar in a pot of hot water over the heat.
  2. Bring to the boil and let it boil for 15 minutes.
  3. Stir constantly with a wooden spoon.
  4. Remove from the heat and strain if it is not clear.
  5. Pour the syrup back into the saucepan.
  6. Return to a boil.

Yolk strands
  1. Pour the egg yolks into a paper cone and pipe the egg-yolks onto the boiling syrup through a pin-point hole at the apex of the cone.
  2. As the thread of yolk falls into the syrup move your hand in a circular direction at a speed that allows a filament of gold thread to form. This filament of egg yolk cooks quite quickly.
  3. Remove the threads from the saucepan as soon as they are cooked with a slotted spoon or small sieve.
Add a little water to the boiling syrup from time to time.
Arrange the golden rain into individual portions on a serving dish.