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Egg floss, also known as kaya floss or egg thread floss, is a delicate garnish made from cooked, thin strands of egg yolk or egg mixture. It's typically sweetened and used in Southeast Asian and East Asian cuisines, particularly in pastries or as a topping for breads and desserts. The process involves drizzling a beaten egg mixture through a fine sieve or thin spout into hot syrup or oil, where it solidifies into fine, thread-like strands. These strands are then collected, often slightly caramel

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