Ingredients:

 7 egg yolks 2 cup (500 ml ) vegetable oil; uses about 1/2 cup or 125ml
 3 egg whites
 1/8 tsp. MSG (optional)
 3/4 tsp. salt, or to taste
 1/8 tsp. rice wine    

Directions:

1. Beat the egg yolks and whites in a bowl and stir in the salt, rice wine, and MSG (optional)

2. Heat the oil in a wok over low heat, to very hot about 350oF(180oC), or until smoke rises. Pour the eggs through a perforated spoon into the oil and deep-fry until yellow. The egg will cook into threads as thin as hair. Remove the egg threads from the oil and drain well. Loosen the egg threads into a light, airy floss, place in a dish, and serve.