Egg Floss
A Zhejiang dish made by drizzling beaten egg through a fine sieve into hot oil to fry into fine shreds, then absorbing the excess oil and rubbing the shreds loose.
Ingredients
eggs
5 pieces
fine salt
1.5g
Shaoxing wine
5g
MSG
1.5g
Instructions
1
Step 1
Add salt, Shaoxing wine, and MSG to the eggs, and beat well.
2
Step 2
Add oil to the pot and heat to 40% heat (use more oil). Hold a fine-mesh sieve over the oil pot, and evenly pour the beaten egg mixture from all sides into the oil. When the egg gradually forms strands in the hot oil and floats up, flip it with chopsticks, loosen it slightly, then remove it. Place it in a small colander and press as much oil out as possible.
3
Step 3
Place the pressed-dry egg strands in clean parchment paper, roll it up, and gently rub and roll it. Change the paper as soon as it gets damp. Repeat 3-4 times until the egg strands become dry and fluffy egg floss.
