Fios de Ovos — Published Egg-Thread Funnel Formula
This published formula uses only yolks and sugar syrup: strained yolks fall through a purpose-made funnel in circles over boiling syrup and cook into threads. It is a foundational Portuguese confectionery technique, served as a sweet and used to build lampreias, trouxas and regional specialities.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 12 Egg yolks
- 1 kg / 2.2 lb Sugar
- 500 ml / 16.9 fl oz Water
Method
Separate the yolks without adding white, break them only enough to make them uniform and pass through a fine sieve. Do not incorporate air.
Boil the water and sugar for 3 minutes in a wide pan.
Place the yolks in a purpose-made fios de ovos funnel, covering its holes until it is positioned above the pan.
Let the yolks fall in fine streams onto the boiling syrup, moving the funnel in steady circles. Work in small batches so the threads do not clump.
Let each batch cook briefly, lift it with a slotted spoon and transfer to a sieve to drain.
Gently separate the threads while warm and repeat, keeping the syrup at a controlled boil.
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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