22 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
Portuguese icon Ovos Moles de Aveiro
Egg yolks in sugar syrup, sealed in wafer and moulded into shells, fish and the lagoon's barrels.
The Centre
Portuguese icon Egg Threads
Hair-thin strands of golden yolk, simmered in syrup into edible silk.
Nationwide
Portuguese icon Trouxas de Ovos
Sheets of egg yolk poached in syrup and rolled into glossy little golden bundles.
The West
Portuguese icon Egg Lamprey
A fish that is no fish: eggs and sugar sculpted into a lamprey.
The North22 Portuguese egg-yolk sweets
Open each record for origin, ingredients, flavour, history, variations, season, where to try it and sources.
Portuguese icon Baked Chila Dessert
Chila strands, syrup and yolks thickened in a pan, then baked with cinnamon and almond.
The North
Portuguese icon São João da Madeira Ermelindas
Small rectangular almond-and-egg-custard cakes created for travellers on the former National Road 1.
The North Portuguese icon Egg Lamprey
A fish that is no fish: eggs and sugar sculpted into a lamprey.
The North
Portuguese icon Princesses of the Lima
Wafer boats filled with egg-yolk sweet and almond, close relatives of Viana's Manjericos.
The North
Portuguese icon Northern Portuguese Sidónio
A rectangular sweet-pastry tart filled with almond crumb and yolk.
The North
Portuguese icon Viana Rolls
A thin sponge rolled around an egg-yolk cream, inherited from the Poor Clares of Viana.
The North
Portuguese icon Nun's Throats
Egg threads rolled in a wafer and glazed in syrup, in the lee of the Serra da Estrela.
The Centre Portuguese icon Ovos Moles de Aveiro
Egg yolks in sugar syrup, sealed in wafer and moulded into shells, fish and the lagoon's barrels.
The Centre
Portuguese icon Oliveira de Frades Egg Cakes
A cheese-less little queijada, golden, dense and led by egg yolk.
The Centre
Portuguese icon Sintra or Cascais Walnut Sweet
A compact yolk, sugar and walnut sweet claimed by both Sintra and Cascais.
The West
Portuguese icon Nazaré Támares
A little sweet boat carrying both the sea and the convent in a single spoonful.
The West
Portuguese icon Portuguese Egg-Cream Roll
An individual thin-sponge roll with egg cream and crystal sugar.
The West Portuguese icon Trouxas de Ovos
Sheets of egg yolk poached in syrup and rolled into glossy little golden bundles.
The West
Portuguese icon Fofos de Belas
A cylindrical pão de ló, split and filled with pastry cream — the sweet pride of Belas.
Lisbon
Portuguese icon Seixal Fidalga Pastry
A crisp crown of fine pastry holds a golden egg-and-almond centre.
Lisbon
Portuguese icon Setúbal Moscatel Tart
A crisp little tart of almond, eggs and Moscatel de Setúbal.
Lisbon
Portuguese icon Azeitão Roll
A maize-sponge roll wrapped around golden egg cream, dusted with cinnamon.
Lisbon
Portuguese icon Alentejo Fidalgo Egg Cake
Paper-thin egg sheets and egg-yolk cream in one of Alentejo's most opulent cakes.
The Alentejo
Portuguese icon Tomar Slices
Two dozen yolks steamed, sliced and bathed in cinnamon-and-lemon syrup.
The Alentejo
Portuguese icon Abrantes Straw
A golden bale of straw hiding a heart of egg yolk and almond.
The Alentejo
Portuguese icon Pampilhos
The herdsman's staff, rolled in pastry and brimming with ovos moles.
The Alentejo
Portuguese icon Portalegre Egg Candies
A glassy sugar shell guarding a soft heart of egg yolk.
The Alentejo
Portuguese icon Sericaia
Elvas's cracked, cinnamon-dusted custard, sworn partner of plums in syrup.
The Alentejo
Portuguese icon Terceira Caramelised Eggs
Tender eggs in caramel syrup, darkened to the colour of honey.
The Azores Portuguese icon Egg Threads
Hair-thin strands of golden yolk, simmered in syrup into edible silk.
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 25 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.