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 |
Egg garnish, called Dansi (蛋丝) in Chinese, is a common topping in Chinese cuisine, made with egg whites and egg yolks. 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. The white and yellow egg sheets before being cut are called jidan (鸡蛋).