Ingredients
5 eggs.
Seasonings
Vegetable oil, 1.5 g (about 1/4 teaspoon) each of fine salt and MSG, and 5 g (about 1 teaspoon) of Shaoxing wine.
Instructions
1. Beat the eggs with salt, Shaoxing wine, and MSG until well combined.
2. Heat vegetable oil in a wok to about 40% hot (use plenty of oil), hold a fine-mesh strainer over the wok and evenly drizzle the beaten egg liquid into the oil from all sides, allowing it to gradually enter the hot oil and form threads; when the egg threads float to the surface, flip them over with chopsticks, gently loosen them, then remove and place in a small basket, pressing out as much oil as possible.
3. Place the pressed egg threads on clean wrapping paper, roll it up, and gently rub and roll with your hands; replace the paper when it becomes damp, repeating this process 3 to 4 times, until the egg threads become dry and fluffy egg floss.