Thong Yib (Thai Candied Egg Yolks)
This sweet and juicy Thai dessert is served in auspicious ceremonies for blessings.
- Prep
- 9 min
- Cook
- 1 hr 6 min
- Total
- 1 hr 15 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine 2 cups of sugar and 2 cups of jasmine water in a saucepan.
Procedure
Bring to a simmer, and wait until the sugar is dissolved.
Procedure
Remove from the heat and let cool.
Procedure
Bring 5 cups of sugar and 4 cups of jasmine water to a simmer in a saucepan. Wait for it to dissolve without stirring.
Procedure
Separate the egg yolks from egg white.
Procedure
Whisk the egg yolks constantly for about 3–5 minutes. The more you whisk the egg yolks, the softer the egg. If too soft, it will be hard to crimp once the eggs are cooked.
Procedure
When the syrup is boiling, remove from the heat.
Procedure
Immediately use a spoon to pour dollops of egg yolk into the hot syrup. The yolks will spread into circles.
Procedure
Return the pot to the heat, and keep flipping the egg yolks until completely cooked.
Procedure
Spoon the cooked yolks into the cooled syrup. Cool slightly, then crimp it into flower-like shape of 3, 4, or 5 petals.
Procedure
Put the crimped yolks in small bowl and wait for them to cool down completely.
Procedure
Serve.
Photo: Praewdu · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 12 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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