📝 About This Recipe
Hailing from the historic Santa Clara Convent in Évora, this 'Encharcada' is a crown jewel of Portuguese monastic confectionery. It features a decadent, velvety texture created by poaching a wealth of egg yolks in a shimmering cinnamon-infused sugar syrup. The result is an intensely golden, aromatic dessert that embodies the soul of Alentejo's rich culinary heritage.
🥗 Ingredients
The Sugar Syrup
- 500 grams Granulated Sugar (High quality white sugar)
- 250 ml Water (Filtered)
- 1 piece Cinnamon Stick (Ceylon cinnamon preferred)
- 1 strip Lemon Peel (Yellow part only, no white pith)
The Egg Base
- 15 large Egg Yolks (From very fresh, organic eggs)
- 2 large Whole Eggs (Helps provide structure)
- 1 tablespoon Water (To help loosen the yolks)
Finishing Touches
- 2 tablespoons Ground Cinnamon (For generous dusting)
- 1 teaspoon Butter (To lightly grease the serving dish)
👨🍳 Instructions
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1
In a wide, shallow copper pot or a heavy-bottomed stainless steel pan, combine the sugar, 250ml of water, the cinnamon stick, and the lemon peel.
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2
Place the pan over medium heat and stir gently just until the sugar dissolves. Once it begins to boil, stop stirring to prevent crystallization.
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3
Boil the syrup until it reaches the 'Ponto de Fio' (thread stage), which is approximately 103°C (217°F). This should take about 8-10 minutes; the syrup should be clear and slightly thickened.
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4
While the syrup boils, prepare the eggs. Place the 15 yolks and 2 whole eggs in a bowl with a tablespoon of water.
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5
Gently break the yolks with a fork or whisk. Crucially, do not beat them; you want to combine them without creating any foam or air bubbles.
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6
Pass the egg mixture through a fine-mesh sieve into a clean bowl to remove the chalazae and any fragments of membrane, ensuring a perfectly smooth texture.
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7
Once the syrup has reached the thread stage, remove the cinnamon stick and lemon peel. Reduce the heat to low.
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8
Slowly pour the egg mixture into the simmering syrup. You can pour them in a steady stream or through a wide-holed funnel for a more textured look.
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9
Allow the eggs to cook undisturbed for about 2 minutes. They will begin to puff up and set in the hot syrup.
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10
Using a spoon, gently 'break' the egg mass into large chunks, allowing the hot syrup to penetrate and cook the interior. Do not over-mix; it should look like thick, golden rags ('trapos').
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11
Continue cooking for another 3-5 minutes on very low heat until the syrup has reduced further and the eggs are cooked but still incredibly moist and 'soaked' (hence the name Encharcada).
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12
Carefully transfer the mixture into a shallow, heat-proof serving dish (traditionally clay or porcelain).
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13
Optional but traditional: Place the dish under a preheated broiler for 1-2 minutes just until the tips of the egg pieces develop a light toasted brown color.
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14
Remove from heat and let it cool. Dust the surface very generously with ground cinnamon while still slightly warm.
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15
Serve at room temperature for the best flavor profile and texture.
💡 Chef's Tips
Always use the freshest eggs possible; the vibrant orange color of the yolks determines the beauty of the final dish. Never beat the eggs vigorously, as air bubbles will ruin the dense, silky texture of the monastic sweet. If the syrup thickens too quickly before the eggs are cooked, add a tablespoon of hot water to loosen it. Be careful not to overcook the eggs during the final stage; they should remain 'encharcada' (soaked) in syrup, not dry like scrambled eggs. Use a wide pan rather than a deep one to ensure the eggs cook evenly in the shallow layer of syrup.
🍽️ Serving Suggestions
Serve with a small glass of chilled Abafado or a sweet Licoroso wine from the Alentejo region. Pair with a simple, crisp almond biscuit (biscoito de amêndoa) to provide a textural contrast. A strong, bitter espresso is the perfect palate cleanser for this intensely sweet dessert. For a modern touch, serve with a side of tart green apple sorbet to cut through the richness. Always present in a traditional terracotta dish to honor its Alentejo roots.