Egg Threads

Prepare a thin syrup with the sugar and water

Break down the egg whites, stirring them in a bowl with a wooden spoon

Strain through a fine-mesh sieve

Add the egg whites to the funnel and let them flow into the boiling syrup, moving in circular motions

Keep the funnel close to the syrup (no more than 5 cm apart) to form the threads

Once firm, remove the threads with a skimmer

Place the threads in a strainer and quickly submerge them in warm water to remove excess syrup

Lift the strainer and drain

Arrange the egg threads ready on a platter. Reserve

Repeat this operation until all the egg whites are used up

Place in a compote dish and refrigerate

Remove about 30 minutes before serving

Serves 20 portions per 800 g

231 calories per portion.