‘Fios de Ovos’ is a traditional signature dish in Portuguese dessert making made of egg yolks.It is also called Portuguese angel hair. It is often used in fillings and decorations of cakes and other desserts. It accompaniments for both sweet and savory dishes.
Fios de Ovos Recipe
The recipe was probably taken to Japan and Thailand by Portuguese explorers between the 16th and 18th centuries.
Portuguese food influenced a lot in Goa’s cuisine. Fios de Ovos in Goa is known as ‘Letria’ used to decorate the top of a Halwa made of coconut and cashew nuts .
While in Mappila Cuisine of Kerala it is known as Muttamala. A Mappila, also known as a Musli Moplahs is a member of the largest Muslim group in the Indian state of Kerala. The Mappila community of Kerala owes a lot to the spice trade that had been happening in the Malabar region since 1000 BC. Drawing from the Portuguese, Dutch and most heavily, Arab influences, Mappila food is the best sort of amalgamation of local and borrowed food traditions.
With just 2 ingredient in hand you can make this Portuguese dessert but it really not simple as it looks. It is usually left to professional patisseries as to understand the right temperature of sugar syrup and swirl the egg yolk at the right time is very important. Still one can try this because any egg yolk dropped unevenly over the syrup is still edible 🙂
And believe me this is the first time i tried my hand making this Portuguese dessert .I was quite happy with the result .May be it’s the effect of the Day as it was International Chefs Day !!
you may like this Mutton Keema Recipe
I decorated with some carom micro greens.
Instructions
- Sieve the egg yolks once through a tea strainer.Add the sugar and one cup of water to a large saucepan. Put in on medium heat and let it cook until it reaches a syrup consistency. Stir it occasionally.If you have a candy thermometer let the syrup boil until temperature reaches 103xb0C.
- Take a disposable piping bag ,pour 1/3rd of yolk liquid into this. Cut the tip to make a small opening.Pass the liquid through it into the boiling syrup at medium flame in circular motion. The "egg threads" will quickly get firm.
- Sprinkle them with cold water to prevent them from attaching one to another. Take them out onto a strainer.Repeat the process for all yolk liquid .If you find the syrup getting thick add a little water before swirling egg yolk into them.
- Once you are done, they are ready to serve.Keeps well in the fridge for about 5 days.In another pan heat butter and add grapes,cinamon at medium flame. Cook for a minute till they are soft ,add 2 tbsp leftover syrup or more if you like more sweet.
- Add salt and cook for a minute till you get a thick sauce consistency. Add little water if required. Once done Cool it and sieve through a strainer. serve with Fios de Ovos.
