Description
Candied threads of egg yolk make a perfect topping for a salty Spanish ham
Ingredients
Scale
- 2 egg yolks, beaten and sieved
- 1 1/2 cups sugar
- 3/4 cup water
- 1 teaspoon vanilla
- Spanish ham, thinly sliced
Instructions
- Put the sieved yolks in a small ziplock bag
- Combine sugar, water, and vanilla
- Bring to a boil, reduce heat and simmer five minutes
- Snip a very small hole in one corner of the ziplock bag
- In a circular motion, drizzle a stream of egg yolk over the simmering syrup
- Cook for two to three minutes
- Using a slotted spoon, scoop out the threads of egg
- Allow to cool
- Serve on Spanish ham