Thong Yib (Thai Candied Egg Yolks)
This sweet and juicy Thai dessert is served in auspicious ceremonies for blessings.
Ingredients
- 15 duck eggs
- 7 cups white granulated sugar
- 6 cups jasmine water
Ingredients for 24 servings (3.9 kg) · the original recipe
Method
- 1
Cool syrup: Combine 2 cups of sugar and 2 cups of jasmine water in a saucepan.
Stovetop - 2
Bring to a simmer, and wait until the sugar is dissolved.
Stovetop - 3
Remove from the heat and let cool.
- 4
Eggs: Bring 5 cups of sugar and 4 cups of jasmine water to a simmer in a saucepan. Wait for it to dissolve without stirring.
Stovetop - 5
Separate the egg yolks from egg white.
- 6
Whisk the egg yolks constantly for about 3–5 minutes. The more you whisk the egg yolks, the softer the egg. If too soft, it will be hard to crimp once the eggs are cooked.
- 7
When the syrup is boiling, remove from the heat.
- 8
Immediately use a spoon to pour dollops of egg yolk into the hot syrup. The yolks will spread into circles.
- 9
Return the pot to the heat, and keep flipping the egg yolks until completely cooked.
- 10
Spoon the cooked yolks into the cooled syrup. Cool slightly, then crimp it into flower-like shape of 3, 4, or 5 petals.
- 11
Put the crimped yolks in small bowl and wait for them to cool down completely.
- 12
Serve.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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