Fils d’oeufs

Egg Threads

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 8 egg yolks
  • ½ teaspoon salt
  • 6 cups chicken stock


  1. Whip egg yolks and salt together with a fork. Strain through a sieve to remove hard white particles that adhere to yolks.
  2. Heat stock to a simmer.
  3. Holding your finger over the opening, fill a very fine funnel with the yolk mixture. The opening should be a little larger than 1/16