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Sekai Gohan
Thong Yip: Thai Golden Egg-Yolk Flowers in Jasmine Syrup
Ingredients
| Ingredient | Amount | Role |
|---|---|---|
| Duck egg yolks (ไข่แดงไข่เป็ด) | 10 | The body of the sweet. Gives the color, richness and spring |
| Jasmine water for the clear syrup (น้ำลอยดอกมะลิ) | 7 oz (200 g) | Scent and liquid for the syrup the discs rest in |
| White sugar for the clear syrup (น้ำตาลทราย) | 7 oz (200 g) | Sweetens the clear syrup that settles the cooked discs |
| Jasmine water for the cooking syrup | 14 oz (400 g) | Liquid for the heavy syrup |
| White sugar for the cooking syrup | 1 lb 2 oz (500 g) | Makes the syrup heavy enough to set the yolk and hold the disc |
| Duck eggshell (เปลือกไข่เป็ด), well washed | from 1 egg | Rubbed with the sugar to clear the cooking syrup |
| Jasmine flowers, fresh or dried, for the jasmine water | as needed | Steeped overnight to scent the water |
Steps
1Make the clear syrup and let it cool
Put the jasmine water and sugar for the clear syrup in a small saucepan. Stir until no grains of sugar are left on the bottom of the pan. Set it aside to cool completely while you make the cooking syrup. It is ready when it is clear, faintly golden and at room temperature.
2Rub the shell into the sugar and bring to a boil
Wash the duck eggshell well, then wash your hands. Put the sugar for the cooking syrup in a saucepan, add the shell and rub them together with your hand so the shell breaks into small pieces through the sugar. Pour in the jasmine water and set the pan over medium heat. Stop when the syrup comes to a full boil and any cloudiness gathers in foam on the surface.
3Simmer, then strain into the poaching pan
Lower the heat and simmer the syrup gently for at least 10 minutes, until it turns clear amber and thicker. Line a fine sieve with a double layer of cheesecloth and set it over the wide, heavy pan. Pour the syrup through so the shell and the cloudy foam stay in the cloth. The strained syrup should be clear amber and glossy.
4Whip the yolks until pale and thick
Put the yolks in a clean metal bowl. Whip them with the whisk for about 5 minutes. They turn from deep orange to a creamy pale gold and grow in volume. They are ready when a ribbon lifted on the whisk falls back thickly and the surface holds small bubbles.
5Bring the syrup to fine bubbles and drop the discs
Bring the strained syrup to a boil. When the surface is covered in fine, small bubbles, turn off the heat and let it go quiet. With a spoon, drop the yolk into the syrup and spread each spoonful into a flat disc about 1½ inches (4 cm) across. Keep the discs apart so they do not stick. Fill the pan this way. The discs should float flat and pale gold.
6Poach both sides over low heat
Turn the heat back on to low and cook the discs for about 2 minutes. Turn each one over and cook the second side for 1–2 minutes. Break open the first disc of the batch to check. The yolk should be set and firm through the center, with no wet shine.
7Move the discs into the clear syrup
Lift the discs out one by one with the slotted spoon and lay them in the cooled clear syrup. Put the fluffy side up and the flat side down. Let them rest there while they are still warm. They should lie soft and glossy, just covered by the syrup.
Pinch while it is warmA warm disc folds and holds its pleats. A cold one stiffens and cracks. Take the discs out of the clear syrup one at a time and shape each one right away.
8Pinch six pleats and set them in cups
Hold a warm disc and picture it in six equal parts. With the thumb, middle and index fingers of your left hand, pinch three points on one side, then pinch three points on the opposite side, for six pleats. Press the flower into a small cup and neaten the petals with a thin stick. Leave the sweets to cool. Each one should come out a firm golden flower with six raised petals.