32 Portuguese egg-yolk sweets
Yolks and syrup transformed into cream, threads, sheets, rolls, wrappers and festive sculptures.
In egg-yolk sweets, technique completely changes the same basic ingredients. Yolks stirred into syrup become ovos moles; poured through a funnel they form fios de ovos; cooked as thin sheets they wrap trouxas; assembled in moulds they create lampreias and other festive centrepieces.
This is a category of ingredient and process, not provenance: many egg-yolk sweets also belong to convent traditions, while others developed in urban workshops or regional celebrations. Ovos moles, egg threads, trouxas and lampreia reveal that technical vocabulary.
Four ways into the family
Catalogue image Ovos Moles de Aveiro
Egg yolks in sugar syrup, sealed in wafer and moulded into shells, fish and the lagoon's barrels.
The Centre
Catalogue image Egg Threads
Hair-thin strands of golden yolk, simmered in syrup into edible silk.
Nationwide
Catalogue image Trouxas de Ovos
Sheets of egg yolk poached in syrup and rolled into glossy little golden bundles.
The West
Catalogue image Egg Lamprey
Egg sheets, threads and yolk sweet shaped into a Christmas lamprey.
Nationwide32 Portuguese egg-yolk sweets
Open each record for origin, ingredients, flavour, history, variations, season, where to try it and sources.
Catalogue image Baked Chila Dessert
Chila strands, syrup and yolks thickened in a pan, then baked with cinnamon and almond.
The North
Catalogue image São João da Madeira Ermelindas
Small rectangular almond-and-egg-custard cakes created for travellers on the former National Road 1.
The North
Catalogue image Princesses of the Lima
Wafer boats filled with egg-yolk sweet and almond, close relatives of Viana's Manjericos.
The North
Catalogue image Northern Portuguese Sidónio
A rectangular sweet-pastry tart with almond and egg yolk.
The North
Catalogue image Viana Rolls
A thin sponge rolled around an egg-yolk cream, inherited from the Poor Clares of Viana.
The North
Catalogue image Tomar Slices
Two dozen yolks steamed, sliced and bathed in cinnamon-and-lemon syrup.
The Centre
Catalogue image Nun's Throats
Egg threads and wafer in a historic Covilhã speciality.
The Centre Catalogue image Ovos Moles de Aveiro
Egg yolks in sugar syrup, sealed in wafer and moulded into shells, fish and the lagoon's barrels.
The Centre
Catalogue image Poiaritos of Vila Nova de Poiares
The little yolk, bread, honey and sultana tart that completes a Poiares meal.
The Centre
Catalogue image Oliveira de Frades Egg Cakes
A cheese-less little queijada, golden, dense and led by egg yolk.
The Centre
Catalogue image Sintra or Cascais Walnut Sweet
A compact yolk, sugar and walnut sweet claimed by both Sintra and Cascais.
The West
Catalogue image Aljubarrota Baker's Pastries
Almond and eggs under the legendary baker's name.
The West
Catalogue image Nazaré Támares
Small boat-shaped cakes associated with Nazaré's confectionery.
The West
Catalogue image Portuguese Egg-Cream Roll
An individual thin-sponge roll with egg cream and crystal sugar.
The West Catalogue image Trouxas de Ovos
Sheets of egg yolk poached in syrup and rolled into glossy little golden bundles.
The West
Catalogue image Cascais Royal Cakes
Almond-and-cinnamon discs on wafer, filled with egg threads and citron.
Lisbon
Catalogue image Fofos de Belas
A cylindrical pão de ló, split and filled with pastry cream — the sweet pride of Belas.
Lisbon
Catalogue image Cascais Joaninha Almond Fingers
Little almond-and-yolk fingers with a golden crust and sugar.
Lisbon
Catalogue image Cascais Walnuts
Moulded egg-yolk sweet crowned with walnut and coated in caramel.
Lisbon
Catalogue image Seixal Fidalga Pastry
A crisp crown of fine pastry holds a golden egg-and-almond centre.
Lisbon
Catalogue image Setúbal Moscatel Tart
A crisp little tart of almond, eggs and Moscatel de Setúbal.
Lisbon
Catalogue image Cascais Almond Queijinhos
Almond and yolk shaped like little cheeses, without a trace of cheese.
Lisbon
Catalogue image Azeitão Roll
A maize-sponge roll wrapped around golden egg cream, dusted with cinnamon.
Lisbon
Catalogue image Alentejo Fidalgo Egg Cake
Paper-thin egg sheets and egg-yolk cream in one of Alentejo's most opulent cakes.
The Alentejo
Catalogue image Abrantes Straw
A golden bale of straw hiding a heart of egg yolk and almond.
The Alentejo
Catalogue image Pampilhos
The herdsman's staff, rolled in pastry and brimming with ovos moles.
The Alentejo
Catalogue image Patudos of Alpiarça
Twenty yolks, almond and chila in a sweet square from Alpiarça.
The Alentejo
Catalogue image Portalegre Egg Candies
A glassy sugar shell guarding a soft heart of egg yolk.
The Alentejo
Catalogue image Sericaia
Elvas's cracked, cinnamon-dusted custard, sworn partner of plums in syrup.
The Alentejo
Catalogue image Terceira Caramelised Eggs
A Praia da Vitória sweet whose historical name is better documented than its local recipe.
The Azores Catalogue image Egg Threads
Hair-thin strands of golden yolk, simmered in syrup into edible silk.
Nationwide Catalogue image Egg Lamprey
Egg sheets, threads and yolk sweet shaped into a Christmas lamprey.
NationwideQuestions about this family
What are egg-yolk sweets?
Yolks and syrup transformed into cream, threads, sheets, rolls, wrappers and festive sculptures.
How many sweets are in this category?
The catalogue contains 32 specialities in this family. Every record includes origin, ingredients, flavour, history, variations, season, where to try it and sources.
Where should I begin?
A useful first selection is Ovos Moles de Aveiro, Egg Threads, Trouxas de Ovos, Egg Lamprey. The complete collection below also reveals lesser-known local specialities.