I can almost hear someone saying: “Are you kidding me? Does such a thing as Fio de Ovos (or Portuguese Eggs Threads)Â really exist?”
If you are that someone, I recommend not only to continue reading this post but also to give them a try. Then you will understand how different and delicious they are, and how decorative they can be. Amazing is the right word to describe fio de ovos, in my opinion.
Fio de ovos or Eggs threads are not a Brazilian invention (unfortunately), although they are extensively used in several of our dishes. They are from the mother land, Portugal.
Fio de ovos are so versatile that they can be used as a topping for ice cream and flan, utilized to decorate a multiplicity of different cakes (especially chocolate ones), or served with Brazilian-style Turkey (Peru à Brasileira, traditionally eaten at Christmas) and other meats such as ham and fish.
In Brazil, fio de ovos are so popular that they can be purchased ready-made in supermarkets and bakeries, although these are more expensive because of the labor involved.
The recipe is simple indeed… But the labor is intensive since only a few threads can be dropped into the syrup at a time. No problem! We love cooking.
Fio de Ovos (Portuguese Eggs Threads)
Ingredients
- 15 egg yolks
- 3 cups sugar
- 1 - 1 /2 cup water
- 1 tablespoon vanilla extract
Instructions
- Separate the egg yolks from the whites and strain only the yolks through a fine strainer to remove the clear yolk sac. place the egg yolks in a plastic bag and reserve. Cut a very tiny hole right before cooking them in syrup.
- Make a thin sugar syrup by mixing together the sugar with the water in a large, flat frying pan over medium-high heat. Bring to a boil and reduce it to medium-low. Add the vanilla extract and swirl pan in order to vanilla mix in vanilla. Let sugar dissolve completely, approximately 3 minutes. Instead of vanilla extract, a cinnamon stick or other spices can be used to flavor the syrup (boil them for 5 minutes); however, before starting to drop the yolks into the syrup, remove the cinnamon stick/spices.
- Slowly drizzle the yolks into the sugar syrup in circles, dropping only a few strands at a time from a height of about 2 inches or 5 cm. The threads must be long [at least 5 inches (13 cm) or more]. When they have fully cooked (about 1 minute per batch), they turn a bright yellow-gold. Remove them from the sugar syrup with a slotted spoon and placed into medium to large sized sieve. Hand-sprinkle ice cold water over them and let drain. Then, untangle them from one another with two long toothpicks. If covered with wax paper in an airtight container, the fio de ovos or eggs threads will keep for up 3 days in the fridge or 15 days in the freezer.
- Fios de ovos can be used as a topping, an accompaniment, or decorative garnish for either savory or sweet dishes.
- NOTE: Alternatively, an empty and cleaned-out condensed milk can may be used to drop the yolks into the syrup instead of the plastic bag with a tiny hole. In that case, make 5 holes in the bottom of the can with a thin nail. Another thing: Fill the can by 1/3 full at a time to avoid making too many threads at once.
Credits:
*Â Image of fio de ovos from TV Aparecida — Google Search
* Image of Chocolate Cake decorated with eggs threads from the blog Cinco Quartos de Laranja.
Ayumi
Hi there I am so delighted I found your blog, I really found you by error, while I was researching on Digg for something else, Nonetheless I am here now and would just like to say thank you for a marvelous post and a all round enjoyable blog (I also love the theme/design), I don’t have time to go through it all at the moment but I have bookmarked it and also added your RSS feeds, so when I have time I will be back to read a lot more, Please do keep up the excellent work.
Denise Browning
Thanks! I am glad that you found the blog… Hope you can visit us again, Ayumi!
Clare Sucharski
Excellent article and easy to understand explanation. How do I go about getting permission to post part of the article in my upcoming newsletter? Giving proper credit to you the author and link to the site would not be a problem.
Denise Browning
Clare,
I am glad that you liked my article about Portuguese Eggs Threads. You have my permission to post the part of the article that you need in your blog. If you quote directly from my post, I recommend that you place the excerpt in quotation marks and also mention the source (www.frombraziltoyou.org) and author (myself: Denise Browning). Please, let me know when the article has been published. Thank you for your interest. Best regards! Denise Browning
TorInd
Your blog is wonderful, I found it by accident when i was searching for a recipe for Brigadeiros after a recent trip from Rio. I just got back from Rio and ate Ninhos de Ovo (Trouxhinas de ovos) at Confeiteria Colombo and I am looking to make that.
Do you know how? My friends in Brazil tell me its very complicated and that they just buy them instead of trying to make them at home.
Denise Browning
Hi, Torlnd!
The closest recipe that I have is fio de ovos or Portuguese egg treads. Sorry! I have never made trouxinhas de ovos. Have a great weekend!
Marcela
Does Fios de Ovos exist? You bet they exist! They are used as a toping on the world’s best cake- Marta Rocha Pie. You can only find in the South of Brazil. It’s worth a 15 hours plane trip from US for that pie! I guarantee it!
Jane
Can you make a smaller batch? 15 egg yolks is a lot of egg for a first time try at the recipe.
Denise Browning
Hi Jane! Yes, you can reduce the recipe proportionally. Just keep in mind that you will get a little batch of fios de ovos.
Annette Engelhardt
My friend who was born in Portugal and raised in Brazil made these for me last night and served them over vanilla ice cream with a touch of homemade caramel sauce and homemade whipped cream. It was a childhood favorite of hers she wanted to share. They are heavenly!
Denise Browning
Annette, I am so glad you two enjoyed these fios de ovos. It is also a childhood favorite of mine although I don’t make them often. I am also happy that you also had the opportunity to enjoy them for the first time. Down in Brazil we also serve them as a side for meats such as roasted turkey for the holidays and also as a topping to decorate cakes. Love how versatile they are too! Have a blessed week!