Foi Thong

1. 1

   Prepare the egg yolks

   Carefully separate the egg yolks from the whites. Remove all chalazae (the white stringy parts that connect to the yolks) as these will affect the smoothness of your threads.

2. 2

   Strain the yolks

   Mix the yolks thoroughly with a fork but do not beat or create air bubbles. Strain the yolk mixture through a fine cloth or place in a small Ziploc bag with as little air as possible. If using cloth, fold it up and gently squeeze to filter the yolks through. Add optional vegetable oil and food coloring if using.

3. 3

   Make the sugar syrup

   In a wide pan or pot (preferably 12-14 inches in diameter), combine sugar and water. Bring to a boil over medium-low heat, stirring constantly to ensure the sugar dissolves completely.

4. 4

   Add pandan

   Once the sugar is melted and the syrup is bubbling, tie the pandan leaves into a knot and add to the liquid. Let the pandan cook in the syrup for 7 minutes to infuse the flavor, then remove and discard the leaves.

5. 5

   Prepare for drizzling

   Keep the syrup at a steady simmer - not too hot (it will scramble the eggs) and not too cool (threads won't form properly). The ideal temperature is around 220-230°F (104-110°C). If using a Ziploc bag, snip a very small hole in one corner (about 1-2mm diameter).

6. 6

   Create the threads

   Hold the bag or funnel about 8-10 inches above the simmering syrup. Drizzle the egg yolk mixture into the syrup in a continuous circular motion, creating thin threads. Work quickly but steadily, making about 20-30 circular passes without overlapping. The threads should cook instantly upon contact with the syrup.

7. 7

   Cook the threads

   Use a long wooden skewer or chopstick to gently stir and separate the golden threads in the syrup, ensuring they cook evenly and become smooth. Cook for about 1-2 minutes until the threads are set and glossy.

8. 8

   Remove and shape

   Using the wooden skewer or a fork, carefully lift the threads from the syrup, allowing excess syrup to drain. Wrap them around the skewer or fold them into neat rectangles or bird's nest shapes while still warm. Place on a serving plate.

9. 9

   Repeat

   Continue the process with the remaining egg yolk mixture, working in small batches to maintain quality and prevent threads from sticking together.

10. 10

    Serve

    Serve foi thong at room temperature. The threads can be enjoyed on their own or used as a garnish for other desserts such as coconut rice cakes or ice cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.

• •The secret to authentic foi thong is understanding the precise temperature of your syrup - hot enough to cook the egg instantly but not so hot that it scrambles (220-230°F / 104-110°C is ideal).
• •Fresh, high-quality egg yolks are absolutely essential. Don't use older eggs that might break apart or create uneven textures.
• •Practice your drizzling motion before starting. A continuous circular motion without overlapping creates the best threads.
• •Traditional foi thong makers use a special brass cone funnel with multiple small holes, but a Ziploc bag with a tiny hole works well for home cooks.
• •The pandan-flavored simple syrup left over after cooking can be saved and used in other desserts, beverages, or to sweeten coffee and tea.
• •Work quickly but calmly - rushing leads to clumpy threads, while working too slowly causes threads to overcook.
• •A wide, shallow pan works better than a deep pot as it gives you more surface area to create the circular pattern.
• •If threads are breaking or not forming properly, your syrup may be too hot. Remove from heat for 30 seconds and try again.
• •For a glossier appearance, add a small amount of vegetable oil to the egg yolks before straining.

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  khao-niao-mamuang
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  khanom-chan
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  sangkhaya
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  khanom-buang
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  tub-tim-grob

Foi thong has a fascinating cross-cultural history that bridges Portugal and Thailand. The dessert is directly derived from the Portuguese sweet 'fios de ovos' (egg threads), which was created by Portuguese nuns around the 14th-15th centuries. Convents and monasteries commonly performed laundry services and used egg whites for starching clothes, creating a surplus of yolks that led to the invention of various egg yolk-based sweets. The recipe was introduced to Thailand during the Ayutthaya period (1351-1767) by Maria Guyomar de Pinha (1664-1728), also known as Thao Thong Kip Ma (Golden Hoof Mistress). Born in Ayutthaya to a Portuguese-Japanese father and a Japanese mother, Maria became the wife of Greek adventurer Constantine Phaulkon, an influential figure in King Narai's court. During the 1688 Siamese revolution, after her husband's execution, Maria was condemned to slavery in the royal kitchens under King Phetracha. Despite this tragic turn, she rose to become head of the royal kitchen staff and is credited with revolutionizing Thai desserts by introducing Portuguese techniques and ingredients such as egg yolks, refined sugar, and new preparation methods. While she adapted many Portuguese recipes to include local Siamese ingredients like pandan leaves and palm sugar, foi thong and thong yip are considered her most authentic contributions. The dessert's golden color and long threads carry deep symbolic meaning in Thai culture. 'Foi' means thread and 'thong' means gold - gold being associated with prosperity and good fortune. The length of the threads symbolizes long life and lasting happiness, making foi thong an auspicious dessert traditionally served at Thai weddings and important ceremonial occasions. Through Portuguese trade and colonization, similar egg thread desserts spread throughout Asia, known as keiran sōmen in Japan, vawee in Cambodia, jala mas in Malaysia, and muttamala in Kerala, India, demonstrating the far-reaching influence of this culinary tradition.

Authentic foi thong is distinguished by several key characteristics: First, the use of duck egg yolks (or a mixture of duck and hen eggs) is essential, as duck yolks provide a richer color, better consistency, and more luxurious flavor than chicken eggs alone. Second, the sugar syrup must be infused with fresh pandan leaves, which impart a distinctive vanilla-like aroma that is fundamental to the Thai version - this distinguishes it from the original Portuguese fios de ovos. Third, the threads should be extremely fine and delicate, requiring precise syrup temperature control (220-230°F) and a steady hand during the drizzling process. Traditional cooks use a special brass cone funnel called a 'kra-thong foi thong' with multiple tiny holes, though modern adaptations using pierced bags or squeeze bottles are acceptable for home cooking. The threads should be glossy, uniformly golden, and form neat bundles without clumping or breaking. Finally, authentic foi thong has a delicate sweetness that isn't cloying, with the pandan providing aromatic depth that balances the richness of the egg yolks. The dessert should be tender and melt-in-your-mouth, never tough or rubbery, which indicates overcooking or improper egg preparation. While modern versions sometimes add food coloring for enhanced appearance, traditional recipes relied solely on the natural golden color of quality egg yolks.