Egg garnish

Egg garnish, called Dansi (蛋丝) in Chinese, is a common topping in Chinese cuisine, made with egg whites and egg yolks.^[1][2][3] 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.^[4][5] The white and yellow egg sheets before being cut are called jidan (鸡蛋).^[6]

Dansi (Egg garnish)

Alternative names	Dansi
Type	[Chinese]
Place of origin	China and other E/SE Asian countries
Associated cuisine	Chinese cuisine
Main ingredients	Egg whites, egg yolks
Media: Dansi (Egg garnish)

Gallery

• 
  Galbi-tang topped with diamond-shaped egg garnishes
• 
  Tteokguk topped with egg garnish strips
• 
  Oi-seon with egg garnish strips
• 
  Janchi-guksu topped with egg garnish strips
• 
  Naengmyeon topped with egg garnish strips
• 
  Gulbi-gui topped with egg garnish strips

See also

• Fios de ovos