Caldas Egg-Yolk Bundles
A published three-ingredient formula using 24 yolks, sugar and water: portions equivalent to two yolks cook in syrup to form thin sheets, which cool, are folded into bundles and receive the remaining syrup. DGADR documents Caldas egg-yolk bundles as a traditional Oeste product; recipes attributed to the Convent of Cós show different household proportions and methods.
- Yields
- up to 12 bundles, using 2 yolks each
- Prep
- Not stated by the source
- Cook
- Not stated by the source
Ingredients
- 24 Egg yolks
- 250 g Sugar
- 125 g (about 125 ml) Water
Method
Separate the yolks and carefully remove their membranes to obtain smooth sheets. Do not beat air into them.
Mix the yolks only enough to make them uniform, then pass them through a fine sieve.
Heat the sugar and water until the syrup reaches the traditional espadana stage, as directed by the published recipe.
Transfer part of the syrup to a small pan and keep it at a very gentle boil.
Pour a portion equivalent to two yolks into the syrup. Let it spread naturally and set into a thin sheet without stirring.
Lift the sheet out with a slotted spoon onto a rack or sieve and let it drain and cool. Repeat with the remaining yolks, controlling the syrup so it does not pass its stage.
When the sheets are cool, trim or fold the edges and wrap each sheet over itself to make a small bundle.
Arrange the bundles on a plate and spoon over the syrup left from cooking. Let cool before serving.
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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