Egg garnish
Egg garnish, called Dansi (蛋丝) in Chinese, is a common topping in Chinese cuisine, made with egg whites and egg yolks. Egg yolks and egg whites are separated, beaten without creating foam, pan-fried with little oil into thin sheets without browning, then cut into thin strips, diamonds, or rectangles. The white and yellow egg sheets before being cut are called jidan (鸡蛋).
Egg garnish
Egg garnish, called Dansi (蛋丝) in Chinese, is a common topping in Chinese cuisine, made with egg whites and egg yolks. Egg yolks and egg whites are separated, beaten without creating foam, pan-fried with little oil into thin sheets without browning, then cut into thin strips, diamonds, or rectangles. The white and yellow egg sheets before being cut are called jidan (鸡蛋).
Egg garnish, called Dansi (蛋丝) in Chinese, is a common topping in Chinese cuisine, made with egg whites and egg yolks. Egg yolks and egg whites are separated, beaten without creating foam, pan-fried with little oil into thin sheets without browning, then cut into thin strips, diamonds, or rectangles. The white and yellow egg sheets before being cut are called jidan (鸡蛋).
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Galbi-tang topped with diamond-shaped egg garnishes
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Tteokguk topped with egg garnish strips
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Oi-seon with egg garnish strips
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Janchi-guksu topped with egg garnish strips
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Naengmyeon topped with egg garnish strips
This article is sourced from Wikipedia and is licensed under CC BY-SA 4.0. Source: https://en.wikipedia.org/wiki/Egg_garnish