In a ceramic or copper bowl, bring 500g of sugar and 1 cup of water to a boil over medium heat. Once the syrup reaches 300°F, reduce the heat and let it simmer. Beat 10 egg yolks lightly with a fork. Add one egg and beat gently again. Strain through a fine-mesh sieve. As soon as the syrup reaches the flossing point, turn off the heat and let the egg yolks drizzle into the hot sugar through a 3-prong or 4-prong fork. Move the fork in a circular motion to separate the strands. Let them cook for a few minutes only. Remove the floss with a skimmer and place it on a plate. Repeat the process until all the egg yolks are used up, adding a little cold water from time to time to prevent the syrup from rising too high.
In a ceramic or copper bowl, bring 500g of sugar and 1 cup of water to a boil over medium heat. Once the syrup reaches 300°F, reduce the heat and let it simmer. Beat 10 egg yolks lightly with a fork. Add one egg and beat gently again. Strain through a fine-mesh sieve. As soon as the syrup reaches the flossing point, turn off the heat and let the egg yolks drizzle into the hot sugar through a 3-prong or 4-prong fork. Move the fork in a circular motion to separate the strands. Let them cook for a few minutes only. Remove the floss with a skimmer and place it on a plate. Repeat the process until all the egg yolks are used up, adding a little cold water from time to time to prevent the syrup from rising too high.
