How-To Make Paper thin, long egg threads
How-To Make Yellow and White Egg Threads: Varying Thickness and Shapes
In two bowls, break an egg and separate yolk and whites in to each bowl.
Using a spoon, remove the white sinew.
Beat gently with a pinch of salt and a pinch of corn starch.
Heat a non-stick pan. Add the oil and heat.
Test to see if the oil is hot by dipping a chopstick in the egg and then in the pan.
When the egg cooks right away, lower the heat to low and gently wipe off the excess oil with a paper towel.
Pour the egg in the pan. Lift the pan by the handle and swirl the pan to spread the egg to your desired thickness. You may need to use a spatula to spread the yolk. Let the eggs set.
Turn it over and let it cook just until set. Do not brown the eggs. The color should be white or yellow.
Remove from the pan and cool.
Julienne to desired length and thickness. Or cut to a desired shape.