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Reference.org
Egg garnish
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<p>Egg garnish, called <i>Dansi</i> (蛋丝) in <a href="/facts/Chinese_language/771ruUY1">Chinese</a>, is a common topping in <a href="/facts/Chinese_cuisine/deFGefLG">Chinese cuisine</a>, made with <a href="/facts/Egg_white/yABu7h1r">egg whites</a> and <a href="/facts/Egg_yolk/IcvGBDFJ">egg yolks</a>. 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 <i>jidan</i> (鸡蛋). </p>