Foi Thong (Thai)
  • Cooking Time: 30 minutes
  • Servings: 2-3 people
  • Preparation Time: 15 minutes
  • Yolks from 10 duck's eggs and 5 hen's eggs
  • 3 cups of sugar
  • 2 cups of water scented of jasmine
  • 1 piece of thin white cloth for filtering
  1. Put all the yolk on a piece of thin white cloth, fold it up, and squeeze the cloth to filter the yolk through it.
  2. To make syrup, boil sugar in water scented with jasmine in a pot. When all the sugar dissolves, take the water to be filtered before continuing stewing it until bubbles appear all over the surface.
  3. Pour the yolk through a narrow funnel which is placed over the pot of syrup so that the yolk will become golden threads in the syrup.
  4. Use a long pointed piece of wood to stir the golden threads in the syrup until they become smooth.
  5. Remove them from heat and wrap them around themselves so that they form the shape of a rectangle.
Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese monks and nuns around the 14th or 15th centuries. Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of yolks. The recipe was probably taken to Japan and Thailand by Portuguese explorers between the 16th and 18th centuries. Submitted by: "The Dumrongjaroen family"