In my “How Do You Eat Eggs” series, I tried an egg-based Malaysian dish with an interesting name: egg floss. This recipe is unlike many other egg dishes, as it produces the crispy edges of a fried egg around the entire egg. Made from eggs, vinegar, salt, and oil, the texture is entirely unique, and I really enjoyed the Malaysian flavors.

This egg floss recipe comes from Hamzah, who is half Malaysian and half Indonesian and resides in Fort Worth, Texas, in the United States. Although egg floss is not an original Malaysian food since it came in through the many Chinese folks who settled in Malaysia, Malaysians add many of their own flavors to the dish, such as curry leaves and red chilies. These additions are not found in egg flosses outside of Malaysia.  

Hamzah likes eggs, but for him, any other egg-based food pales in comparison to this dish. No other dish centers around that small, almost imperceptible crispy fried egg edge and capitalizes on it. This texture allows the threadlike structures of the egg floss to form a nest on which other toppings can rest, such as butter prawn, fried chicken, or vegetables. 

I tried to make my egg floss look like a bird’s nest, and I opted for fried shrimp toast as my add-on. Together, this was deliciously crunchy. The egg floss is mainly comprised of the yolk, so it was also pleasantly creamy! Although the egg took longer to fry than expected, and it was not perhaps the most perfect outcome, the final product was well worth the wait. 

I truly enjoyed this unique preparation of crispy eggs. The different textures and various Malaysian flavors were simply inspired, and I had a lot of fun making egg floss. If you give this dish a try, let me and Hamzah know what you think!