Fios de ovos
Fios de ovos (English: egg threads), also called angel hair in English, is a Portuguese sweet dish made of eggs and sugar. Its name come from its strand-like shape. A Japanese variant served in rolls is called keiran somen (鶏卵素麺)[1]. In Portugal and Brazil, "fios de ovos" are an essential ingredient in numerous traditional desserts and confections.
In Portugal and Brazil, it is common to serve fios de ovos and canned fruits with Christmas turkey.[2][3]
Recipes for "fios de ovos" are all similar. This one is adapted and re-translated from "Doçaria Conventual Portuguesa/Portuguese Conventual Confectionery" by Antônio Silva © 2007:
Ingredients: 36 egg yolks, 3 whole eggs, 1kg sugar (for the hot syrup), 200g sugar (for the cold syrup), water and ice.
Strain the egg yolks and beaten whole eggs three times through a fine mesh strainer, without forcing them. (The first time is difficult, the second and third times aren't). Reserve. Make the cold sugar syrup by adding 0.5dl of water to 200g of sugar. Then make the hot syrup by putting 1kg of sugar in a large pan, adding 3.5dl of water, heating this up and letting it boil for 1 minute. Pour the beaten yolk and whole egg mixture into a funnel with a very narrow opening while holding it over the hot syrup and begin moving it in circles so the egg falls on top of the hot syrup in a thin thread. The higher the funnel is held, the finer the thread of beaten eggs will be. (In Portugal and Brazil it is possible to buy special funnels or pouring devices with multiple spouts designed specifically for making "fios de ovos.") Go around in circles at least six times, if possible, then stop. Using a skimmer, carefully press the threads down into the syrup and hold them there for 30 seconds. Then remove them and place them in a container with cold water and ice, after first draining them well from the hot syrup. Remove them from the cold water, squeeze them in your hands to eliminate the water, and then dip them in the cold syrup. Squeeze them again and spread them out on a serving tray to dry somewhat. Repeat these steps until there are no more yolks left. When making the egg threads the hot syrup should just simmer and not boil. If necessary sprinkle the hot syrup with a little cold water between batches of egg threads to keep it at a simmer. Store the finished egg threads in jars and refrigerate. Use as a filling in many traditional Portuguese and Brazilian desserts, or as a decoration of both sweet and savory dishes.
See also
References
- ^ Kyoto Foodie, Wagashi: Angel Hair Keiran Somen (Fios de Ovos). Accessed on July 7, 2009.
- ^ Porto Cultura, Peru de Natal. Accessed on July 8, 2009.
- ^ Terra Culinária, Peru de Natal. Accessed on July 7, 2009.
 | This dessert-related article is a stub. You can help Wikipedia by expanding it. |