📝 About This Recipe
A cornerstone of Portuguese 'Doçaria Conventual', Fios de Ovos are delicate, lace-like strands of egg yolk cooked in a shimmering sugar syrup. Originating from 16th-century convents where nuns used egg whites to starch their habits and created sweets to utilize the leftover yolks, this dish is a testament to culinary ingenuity. These golden threads offer a unique texture—tender yet slightly resilient—with a deep, aromatic sweetness that has become a global symbol of Portuguese festive traditions.
🥗 Ingredients
The Egg Base
- 20 pieces Egg yolks (large, strictly at room temperature)
- 1 piece Whole egg (helps the threads hold their shape)
- 2 tablespoons Water (to thin the yolks slightly)
The Golden Syrup
- 1 kg Granulated sugar (high quality white sugar)
- 500 ml Water (filtered)
- 1 piece Cinnamon stick (Ceylon cinnamon preferred)
- 1 strip Lemon peel (wide strip, no white pith)
- 1/2 piece Vanilla bean (split lengthwise (optional))
Finishing Touch
- 1 cup Cold water (for 'shocking' the syrup)
👨🍳 Instructions
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1
Begin by carefully separating the 20 egg yolks from the whites. Ensure no trace of white remains, as this will cause lumps in your threads. Save the whites for another use like Pavlova or Almond cakes.
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2
Pass the egg yolks and the one whole egg through a fine-mesh sieve into a bowl. Do not force them through with a spoon; let them drip naturally to remove the chalaza and membranes for a perfectly smooth texture.
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3
Gently whisk in the 2 tablespoons of water into the strained yolks until the mixture is fluid and homogeneous. Cover with plastic wrap and set aside.
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4
In a wide, shallow pan (about 10-12 inches), combine the 1kg of sugar, 500ml of water, cinnamon stick, lemon peel, and vanilla bean.
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5
Heat the syrup over medium-high heat, stirring only until the sugar dissolves. Once it boils, stop stirring and let it reach the 'ponto de fio' (thread stage), which is approximately 103°C (217°F) on a candy thermometer. The syrup should be slightly thickened but still clear.
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6
Remove the lemon peel and cinnamon stick. Reduce the heat slightly so the syrup is bubbling steadily but not violently.
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7
Fill a 'funil de fios de ovos' (a specific funnel with 2-3 tiny holes) or a squeeze bottle with a very narrow tip with the egg yolk mixture.
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8
Hold the funnel about 4 inches above the boiling syrup. Move your hand in rapid, steady circular motions to create continuous, thin threads of egg in the syrup. Do not overcrowd the pan; work in small batches.
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9
Let the threads cook for about 30-45 seconds. They will puff up slightly and absorb the syrup.
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10
Using a slotted spoon or a wire skimmer, gently lift the threads out of the syrup and immediately transfer them to a wide platter.
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11
Sprinkle the hot threads lightly with a few drops of cold water. This 'shocks' the syrup, preventing the threads from sticking together and giving them a beautiful shine.
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12
Using two forks, very gently tease the threads apart while they are still warm to ensure they remain distinct and airy rather than a solid clump.
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13
As the syrup in the pan thickens from evaporation, add a tablespoon of water occasionally to keep the consistency consistent for the remaining batches.
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14
Repeat the process until all the yolk mixture is used. Once all threads are done, allow them to cool completely at room temperature.
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15
Store the cooled Fios de Ovos in a container, drizzling a little of the remaining syrup over them to keep them moist. They are best served at room temperature.
💡 Chef's Tips
Always strain the yolks through a fine sieve; the membrane is what causes the 'eggy' smell and clogs the funnel. If you don't have a traditional funnel, a clean squeeze bottle or even a piping bag with a #1 or #2 round tip works perfectly. Keep a bowl of cold water nearby to dip your fingers in if the sugar gets too sticky while you are fluffing the threads. If the syrup becomes too thick (turning into caramel), the threads will become brittle; add a splash of water immediately to thin it back down. For the best flavor, use the freshest organic eggs possible, as the yolk color determines the vibrancy of the final dish.
🍽️ Serving Suggestions
Serve as a garnish for traditional Portuguese 'Trouxas de Ovos' or 'Lampedreia de Ovos'. Pair with a glass of chilled 10-year-old Tawny Port to complement the rich, sugary notes. Use as a decorative topping for holiday roasts like glazed ham or turkey for a sweet-and-savory contrast. Arrange in small paper cupcake liners as part of a 'Mesa de Doces' (dessert table) alongside almond tarts. Serve with a dollop of unsweetened whipped cream and fresh raspberries to cut through the intense sweetness.