Douro Mexidos — Published Contemporary Formula
The formula titled “Mexidos do Douro” publishes quantities, four servings and a complete method; Peso da Régua's Seven Wonders entry confirms the regional name. It is a contemporary version with water, margarine and twelve yolks, not a universal formula for all mexidos or formigos. The page labels it 20 minutes, although its timed stages already total 20–25 minutes before the final yolk cooking.
- Yields
- 4 servings
- Prep
- Not separated
- Cook
- Not stated consistently
Ingredients
- 500 g / 17.6 oz Crumb from a white bread loaf
- 2 l / 67.6 US fl oz Water
- 250 g / 8.8 oz Sugar
- 1 small glass; volume undefined Port
- 20 g / 0.7 oz Margarine
- 2 tablespoons Dark honey
- 1 tablespoon Walnut kernels
- 1 tablespoon Blanched almonds
- 1 tablespoon Pine nuts
- 1 tablespoon Seedless raisins
- 12 Egg yolks
- Amount not stated Ground cinnamon
Method
Trim the bread crusts, break the crumb into pieces and pass it through an electric mincer two or three times.
Bring 2 litres / 67.6 US fluid ounces of water to a boil with 250 grams / 8.8 ounces of sugar. Add 20 grams / 0.7 ounces of margarine, one small glass of Port and two tablespoons of dark honey.
Boil for 10–15 minutes. The source supplies no stage or reduction target.
Chop the walnuts and almonds. Add them to the pan with the pine nuts, raisins and minced bread.
Boil for about 10 minutes, beating vigorously with a wooden spoon.
Break up the twelve yolks in a bowl with a wooden spoon. Add some of the hot mixture, beating vigorously.
Return everything to the pan and cook over low heat, stirring continuously, until the yolks are cooked. The source publishes no temperature, duration or safety test.
Transfer to a serving dish, leave to cool and dust with ground 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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