I N F O The basis for this dish is just pork and crab tails, seasoned with garlic, pepper and coriander. It is unusual because of the way it is served – with egg nets. King Rama Ii. Compared these appetizers with the pillow on which he dreamed. Thus, flat everyone dreams differently.
The preparations begin the day before: the eggs are mixed and strained and left to rest for a night so that they can be poured or drizzled quickly and smoothly like a thick cream – this is the only way to make the egg nets thin and elegant.
T H E R E I T U N G Mix eggs lightly. Don’t beat them too much, then they are hard to strain and you work too much air under them, so they will bubble slightly when cooked and then become tough. Pass the beaten eggs through a fine sieve to remove strands and membranes and to dissolve the protein strands. Leave eggs to rest for one night in absolutely clean glass or possibly plastic containers (they take on foreign flavors very easily). Since the mixture is also an ideal breeding ground for bacteria, it is best to refrigerate it.
A day later, place the eggs in a baking dish large enough to handle and heat to room temperature.
Dip fingertips of one hand (up to first joint) into the baking bowl, stir mixture, then lift hand out of baking bowl.
Egg mixture drips and drips back into the baking bowl. taste a few times to get used to the flow.
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