grs of sugar ;
dl of water
the yolks from the whites and pass the yolks
through a sieve together with the two egg-whites
which have been cut with a knife.
Meanwhile, a solution of sugar and hot water
is prepared; let it boil until it forms a thin
stream when it is dripped from a spoon. Continuing
to boil, add the egg-yolks (already passed through
the sieve), pouring them through a special funnel
with three spouts.
Hold the shaft off the funnel with the right
hand and describe slow, circular motions so
that the egg threads do not brake and so that
they cook in the solution.
The higher the level from which you pour the
egg-yolk threads, the thinner they will be.
As soon as the funnel is empty, take the
deep pan off the stove, add a little water and
take out the egg-yolk threads with a skimming
ladle, placing them on a wet plate. Place the
sugar-and-water solution on the flame once again
and keep doing that until there is no more egg-yolks.
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