Egg Floss

Place the sugar and water in a large saucepan, bring to a boil over high heat

Reduce the heat and let simmer for 10 minutes

While this is happening, strain the egg yolks through a fine-mesh sieve. Reserve

Prepare a large strainer over a bowl

When the cooking time of the syrup reaches 10 minutes, it should be at thread stage

Pour the egg yolks slowly into the utensil suitable for making egg floss, or a small jar with fine spouts that function as thin threads

Hold the utensil with one hand and, with circular motions, let the egg yolks flow over the syrup

Do not allow many threads to accumulate in the syrup

Remove the threads with a skimmer carefully so they don't break, place them in the strainer to drain excess syrup and rinse with cold water

Repeat the operation

Transfer to a compote dish and moisten with a little syrup.