Encharcada de Ovos — Continente Version
This recipe follows the home version published by Continente: three whole eggs, eighteen yolks and a light syrup made with equal weights of sugar and water, finished with cinnamon. The source calls it a traditional Alentejo dessert, while Turismo de Portugal documents encharcada in regional dining. We do not add the scorched finish found in other versions of the family because it is absent from this published method.
- Yields
- 6 servings
- Prep
- 15 min
- Cook
- Duration not stated
Ingredients
- 3 Whole eggs
- 18 Egg yolks
- 300 g / 10.6 oz Sugar
- 300 ml / 10.1 fl oz Water
- as needed Ground cinnamon
Method
Combine the whole eggs and yolks without aerating them, then pass the mixture through a fine sieve. Set aside.
Put the water and sugar in a saucepan and heat over medium heat to make a light syrup. The source gives no temperature, syrup stage or duration.
Pour the egg mixture into the syrup gradually in a thin stream, stirring occasionally so that loose strands form.
Transfer the encharcada to a deep serving dish and dust with cinnamon.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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