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 Beat the egg yolks and whites
in a bowl and stir in the salt,
rice wine, and MSG(optional)
- Heat the oil in a wok over low
heat, to very hot about 350oF(180oC),
or until smoke rises. Pour the
eggs through a perforated spoon
into the oil and deep-fry until
yellow . The egg will cook into
threads as thin as hair. Remove
the egg threads from the oil and
drain well. Loosen the egg threads
into a light, airy floss, place
in a dish, and serve.
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