Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Fios de ovos are one of the best-known preparations of Portuguese sweets, used in desserts, cakes, and festive decorations.
The technique requires syrup at the right point and well-sifted yolks to form fine and shiny strands.
Ingredients
- 12 sifted yolks
- 500 g of sugar
- 300 ml of water
- 1 tablespoon of glucose optional
- Cold water to loosen the strands
Preparation method
- Prepare a thin syrup with sugar and water.
- Maintain a constant and gentle boil.
- Pass the sifted yolks through a proper funnel or a bag with a fine hole.
- Form strands over the hot syrup.
- Remove with a slotted spoon and loosen in cold water.
- Drain and use in sweets or cakes.
Tips from Empório Portugal
- Yolks need to be sifted without scraping the membrane.
- The syrup should boil without thickening too much.
- Work in small portions.
Possible substitutions in Brazil
- A culinary bag with a fine hole replaces the proper utensil.
- Glucose helps keep the syrup stable.
Pairing
Used as a finishing touch; combine with coffee or tea. No alcoholic beverage required.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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