Foi tong (sweet egg yolk threads)

Instructions

1. Heat the sugar and water in a saucepan over low heat until dissolved, then bring to a gentle simmer for 5 minutes to make a light syrup.
2. Add the orange blossom water and lemon juice, then keep the syrup warm over very low heat.
3. Beat the egg yolks with a little colouring if using, then strain them through a fine sieve.
4. Pour the yolks into a plastic bag or funnel with a small hole and drizzle fine threads into the simmering syrup.
5. Poach the threads for 2 to 3 minutes until they become firm, then lift them out with a slotted spoon.
6. Drain, arrange in nests on a plate and spoon a little syrup over before serving.