Egg Threads

Strain the yolks through a fine-mesh sieve to remove the membrane. Reserve

To one part, bring a pan with 4 cups of cold water, about 1 tablespoon of vanilla extract, and cook until the desired consistency is reached

Hold the caldron over high heat to boil

Pour the reserved yolk over the boiling liquid through a special three-hole funnel, rotating around the edge of the pan as you go

This operation should be done slowly to ensure uniform egg threads

To one part, prepare a bowl with cold water and some of the caldron liquid

Remove the egg threads from the pan using a skimmer and plunge them into the bowl of water

Retrieve them and place them in a strainer to select

Repeat this operation until all the yolks are used up

If the caldron becomes too thick, add a little hot water

When the egg threads stick together, separate them with the aid of a wet spoon.