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Ingredients:
7 egg yolks 2 cup (500 ml ) vegetable oil; uses about
1/2 cup or 125ml
3 egg whites
1/8 tsp. MSG
(optional)
3/4 tsp. salt, or to taste
1/8 tsp.
rice
wine
Directions:
1. Beat the egg yolks and whites in a bowl and stir in
the salt, rice wine, and MSG (optional)
2. Heat the oil in a wok over low heat, to very hot
about 350oF(180oC), or until smoke rises. Pour the eggs through a
perforated spoon into the oil and deep-fry until yellow. The egg
will cook into threads as thin as hair. Remove the egg threads from
the oil and drain well. Loosen the egg threads into a light, airy
floss, place in a dish, and serve.
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