📝 About This Recipe
Hailing from the storied traditions of Portuguese Monastic Sweets (Doçaria Conventual), the Lampreia de Ovos is a magnificent showstopper traditionally served during Christmas and Easter. This golden masterpiece mimics the shape of a lamprey fish using nothing but sugar and an extraordinary amount of egg yolks, showcasing the historical luxury of egg-based artistry. It is a decadent, velvety journey into the heart of Portugal's culinary heritage, featuring delicate 'Fios de Ovos' (egg threads) and a rich almond-egg paste.
🥗 Ingredients
The Sugar Syrup (Calda)
- 1 kg Granulated Sugar (high quality white sugar)
- 400 ml Water
- 1 piece Cinnamon Stick (optional, for subtle aroma)
- 1 strip Lemon Peel (avoid the white pith)
The Body (Doce de Ovos e Amêndoa)
- 24 large Egg Yolks (strained through a fine mesh sieve to remove membranes)
- 250 g Ground Almonds (blanched and very finely ground)
The Threads (Fios de Ovos)
- 16 large Egg Yolks (passed through a sieve; must be very fresh)
- 2 tablespoons Egg Whites (added to the yolks to help the threads hold their shape)
Decoration and Finishing
- 2-4 pieces Candied Cherries (for the eyes)
- 100 g Glacé Fruits (assorted, chopped for garnish)
- 10 pieces Whole Almonds (to represent teeth)
- 1/4 cup Royal Icing (for piping decorative details)
👨🍳 Instructions
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1
In a wide, heavy-bottomed pot, combine the sugar, water, cinnamon stick, and lemon peel. Bring to a boil and cook until it reaches the 'ponto de pérola' (pearl stage) – approximately 108°C (226°F), where a drop from a spoon forms a small pearl-like globule.
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2
While the syrup boils, prepare the Fios de Ovos. Mix the 16 yolks with 2 tablespoons of egg white and strain through a fine sieve. Pour this mixture into a specific 'Fios de Ovos' funnel (a tool with several tiny holes).
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3
Once the syrup is at the pearl stage, remove the cinnamon and lemon. Lower the heat slightly. Move the funnel in circular motions over the boiling syrup to create thin threads. Let them cook for 1 minute, then remove with a slotted spoon and drain on a damp cloth. Sprinkle with a little cold water to stop the cooking and prevent sticking.
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4
Reserve about 1/3 of the sugar syrup in the pot. Add the ground almonds to this remaining syrup and cook for 2-3 minutes over medium heat, stirring constantly.
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5
Lower the heat to minimum. Slowly pour the 24 strained yolks into the almond-syrup mixture in a thin stream, whisking vigorously to prevent the eggs from scrambling.
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6
Cook the mixture (Doce de Ovos) until it thickens and starts to pull away from the bottom of the pan (ponto de estrada). This usually takes about 10-15 minutes of constant stirring.
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7
Spread the almond-egg paste onto a large plate and let it cool until it is manageable with your hands.
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8
On a large, beautiful serving platter, shape the almond-egg paste into an 'S' shape, mimicking the body of a lamprey. Create a slightly wider, rounded head and a tapering tail.
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9
Cover the entire 'body' of the lamprey with the prepared Fios de Ovos (egg threads), draping them carefully to look like scales or skin.
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10
Place two candied cherry halves at the head to create eyes. Use whole almonds to create a 'mouth' with teeth at the front of the head.
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11
Using a piping bag with a fine tip, apply royal icing to create decorative patterns along the back and sides of the lamprey, highlighting its curves.
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12
Surround the base of the lamprey with remaining Fios de Ovos and chopped glacé fruits to create a festive, colorful presentation.
💡 Chef's Tips
Always strain your egg yolks through a fine-mesh sieve; this removes the chalaza and membrane, ensuring a smooth texture and removing the 'eggy' smell. When making Fios de Ovos, if the syrup becomes too thick, add a tablespoon of water to bring it back to the correct consistency. Work with the almond-egg paste while it is still slightly warm but firm enough to hold its shape; if it gets too cold, it becomes harder to mold. If you don't have a specific Fios de Ovos funnel, you can use a clean squeeze bottle with a very small opening, though the traditional tool is preferred for authenticity. Store the finished lamprey in a cool, dry place, but avoid the refrigerator if possible as the humidity can melt the sugar threads.
🍽️ Serving Suggestions
Serve at room temperature as the centerpiece of a holiday dessert table. Pair with a chilled glass of 10-year-old Tawny Port or a sweet Madeira wine. A strong, black espresso provides the perfect bitter contrast to the intense sweetness of the egg yolks. Offer a side of fresh acidic fruits, like orange segments or raspberries, to cleanse the palate between bites. Traditionally served during the 'Consoada' (Christmas Eve dinner) in Portugal.