Ecomely

Language

Thong ek (Thai golden eggs): photo of the dish
Illustrative photo: Potapt — CC BY-SA 4.0, Wikimedia Commons
Desserts

Thong ek (Thai golden eggs)

Thai sweets made from egg yolks and palm sugar, cooked in syrup until they form small golden, melt-in-the-mouth sticks. Traditionally offered at festivals and ceremonies.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Heat the water with the palm sugar in a small saucepan until you get a light syrup, stirring until fully dissolved.
  2. Add the lime juice and a pinch of salt, then let the syrup simmer for a few minutes.
  3. Beat the egg yolks in a bowl until slightly frothy.
  4. Pour the yolks into a piping bag or a small perforated ladle, then let them drop in a fine thread into the simmering syrup.
  5. Cook for 2 to 3 minutes: the strands should set and feel firm to the touch, without browning.
  6. Gently lift the thong ek out with a slotted spoon and place them on a plate.
  7. Let cool, then flavour with the jasmine essence or orange blossom water before serving.

Variations and tips

Pandan-flavoured version. Add the pandan paste to the syrup for a green colour and a delicate plant-like fragrance.

With what you can find here. Replace the palm sugar with brown sugar; it is a little less caramelised in taste but just as pleasant.

More ideas

Thong yip50 min · 4 serv. · budget-friendlyMamuang kuan (steamed mango, or candied mango)1 h · 4 serv. · budget-friendlyCoconut pumpkin custard (sangkaya fak thong)1 h 05 · 6 serv. · budget-friendlyKhanom chan1 h · 8 serv. · budget-friendlyKhanom thuai (khanom thuay)35 min · 4 serv. · budget-friendlyThong yot50 min · 4 serv. · budget-friendlyKhanom tan (khanom tan)45 min · 4 serv.Khanom tom (ขนมต้ม)40 min · 4 serv.

Original Ecomely recipe.