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Ovos Moles is one of Portugal’s most treasured sweets, instantly recognisable for its golden, silky filling. Originating from the coastal city of Aveiro, it is a dessert steeped in tradition, known for its richness and almost custard like texture wrapped in delicate rice paper.
Unlike heavier pastries, Ovos Moles carries a lightness in presentation while delivering an indulgent sweetness. The contrast between the tender shell and the smooth filling creates a sensation that feels both luxurious and comforting.
Its charm lies in its purity. Made with only egg yolks and sugar, it transforms humble ingredients into something elegant. Each bite is a quiet celebration of Portugal’s love for simple, well-crafted flavours.
What Is Ovos Moles?
Ovos Moles translates to “soft eggs”, a name that captures its essence perfectly. The filling is made by gently cooking egg yolks with sugar until thick and velvety, then spooned into a thin edible shell or wafer.
These shells are often moulded into shapes inspired by Aveiro’s maritime heritage, such as fish and seashells. Their designs make them as pleasing to look at as they are to eat, adding a playful artistry to the confection.
While the shells are delicate, they hold the filling perfectly, allowing the rich yolk cream to shine. This balance of texture and flavour is what makes Ovos Moles such a beloved part of Portuguese patisserie.
Ingredients and Taste
The simplicity of Ovos Moles is deceptive. Egg yolks and sugar form the heart of the recipe, with a little water used to create a smooth syrup before the yolks are whisked in and cooked slowly over gentle heat.
The texture is rich yet silky, coating the palate with a deep sweetness that is offset by the plain wafer casing. There is no spice or additional flavouring, allowing the natural richness of the yolks to take centre stage.
Each bite offers a contrast: the crisp snap of the wafer followed by the soft, luscious cream inside. It is indulgent without feeling heavy, leaving a lingering warmth of sweetness that is both nostalgic and satisfying.
A Taste of History
Ovos Moles owes its origins to the convent kitchens of Aveiro in the early 19th century. Nuns, left with excess egg yolks after using the whites to starch linens and clarify wines, began crafting sweets to prevent waste.
Sugar, newly abundant from Portuguese trade routes, was combined with yolks to create a rich paste. Wrapped in rice paper, these confections became a local speciality, eventually spreading beyond the convent walls.
Aveiro’s identity is closely tied to its canals and fishing traditions, which inspired the shapes of the shells. Over time, Ovos Moles became a symbol of the city’s heritage and a protected product recognised across Portugal.
Today, they are enjoyed both as a gift and a personal treat, often found in colourful boxes at markets and pastry shops. Each piece carries with it a connection to history, craft, and the enduring simplicity of Portuguese sweets.
How to Make Ovos Moles (Sweet Egg Yolk Confection)
Ovos Moles is a cherished speciality from Aveiro in Portugal, known for its silky, golden egg yolk filling enveloped in delicate rice paper shells. Expect a smooth, sweet, and rich texture with a hint of coastal heritage. This treat relies on slow, attentive cooking to preserve the yolks’ colour and flavour. See the recipe card at the bottom for printable directions
Ingredients
For the filling
- 12 large egg yolks (very fresh)
- 250g caster sugar
- 125ml water
- Pinch of salt
For the shells
- Edible rice paper sheets (cut into shapes, optional)
Cooking Instructions
Step 1: Prepare the egg yolks
To begin, separate the egg yolks from the whites carefully, ensuring no trace of white remains. Pass the yolks through a fine sieve into a bowl to remove membranes for a smoother texture. Transition to making the syrup.
Step 2: Make the sugar syrup
In a small saucepan, combine caster sugar, water, and a pinch of salt. Heat gently over medium heat until the sugar dissolves completely, then bring to a steady simmer without stirring. Continue until it reaches a thread stage (around 105°C). Move to incorporating the yolks.
Step 3: Temper the egg yolks
Slowly pour a ladle of the hot syrup into the beaten yolks while whisking continuously to prevent curdling. This gradual heating prepares the yolks for cooking. Transition to cooking the mixture fully.
Step 4: Cook the yolk mixture
Return the tempered yolks and remaining syrup to the saucepan. Stir constantly over very low heat with a wooden spoon until thickened to a custard like consistency. Avoid boiling to maintain a bright yellow colour. Move to cooling.
Step 5: Cool the filling
Transfer the cooked mixture to a clean bowl. Cover with cling film directly touching the surface to prevent a skin from forming. Let it cool completely before filling the shells.
Step 6: Prepare the rice paper shells
If using traditional rice paper shapes, cut and mould them while slightly damp so they become pliable. These will be the casing for the ovos moles. Move to assembling.
Step 7: Assemble the ovos moles
Spoon the cooled yolk filling into each rice paper shell, sealing edges by lightly pressing with damp fingers. Work gently to avoid tearing. Transition to finishing touches.
Final Step: Serve or store
Serve immediately for the freshest taste or store in an airtight container for up to 3 days. Presentation tip: Arrange in small paper cases or a decorative tin to evoke the traditional Aveiro style.
Variations and substitutions
- Without rice paper shells: Serve the filling in small pastry cups or on toast for a rustic alternative.
- If fresh egg yolks are unavailable: Use pasteurised yolks, though the flavour will be slightly milder.
- For a citrus note: Add a thin strip of lemon peel to the sugar syrup while heating, removing before adding the yolks.
Cooking Tips for Perfect Ovos Moles
- Always sieve the yolks to ensure a smooth, lump free filling.
- Keep the heat low when cooking the yolk mixture to prevent scrambling.
- Avoid overcooking the sugar syrup; 105°C is ideal for the right consistency.
- Use fresh eggs for the most vibrant colour and richer taste.
Portuguese Ovos Moles (Sweet Egg Yolk Confection)
Ingredients
For the filling
- 12 large egg yolks very fresh
- 250 g caster sugar
- 125 ml water
- Pinch of salt
For the shells
- Edible rice paper sheets cut into shapes, optional
Instructions
- To begin, separate the egg yolks from the whites carefully, ensuring no trace of white remains. Pass the yolks through a fine sieve into a bowl to remove membranes for a smoother texture. Transition to making the syrup.
- In a small saucepan, combine caster sugar, water, and a pinch of salt. Heat gently over medium heat until the sugar dissolves completely, then bring to a steady simmer without stirring. Continue until it reaches a thread stage (around 105°C). Move to incorporating the yolks.
- Slowly pour a ladle of the hot syrup into the beaten yolks while whisking continuously to prevent curdling. This gradual heating prepares the yolks for cooking. Transition to cooking the mixture fully.
- Return the tempered yolks and remaining syrup to the saucepan. Stir constantly over very low heat with a wooden spoon until thickened to a custard like consistency. Avoid boiling to maintain a bright yellow colour. Move to cooling.
- Transfer the cooked mixture to a clean bowl. Cover with cling film directly touching the surface to prevent a skin from forming. Let it cool completely before filling the shells.
- If using traditional rice paper shapes, cut and mould them while slightly damp so they become pliable. These will be the casing for the ovos moles. Move to assembling.
- Spoon the cooled yolk filling into each rice paper shell, sealing edges by lightly pressing with damp fingers. Work gently to avoid tearing. Transition to finishing touches.
- Serve immediately for the freshest taste or store in an airtight container for up to 3 days. Presentation tip: Arrange in small paper cases or a decorative tin to evoke the traditional Aveiro style.
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