What are moths of eggs?

Tourists who will embark on the Pacific Coasting City of Aveiro, in the northwest Portugal, meet a number of distinctive desserts, including several unique areas made almost exclusively from eggs, or ovos - a trace of many South American desserts. Moths of ovos with a bowl or ORos Moles de Aveiro mean that they are "soft eggs Aveiro". In accordance with the name, these dessert treatment not only resemble an egg in color and shape, but are made almost exclusively from egg yolks, aligned with sweet syrup and white coating Communion Dewer.

The ingredients needed for the dose of egg moths are short - egg yolk and sugar syrup, along with added replenishment such as cinnamon or vanilla. It is the process of their production that can be complicated. The dessert derived from the centuries of old treatment created by Aveiro by the convent has long been adored Royals and Roustabouts for its simple way to make salty sweet treatment.

talks to current actions to start creating mOly eggs. The egg yolks must be separated from white, either manually or by separating the device. Then the eggs are defeated on the foam. Meanwhile, sugar syrup is produced with mere sugar and water cooked over a slight temperature to a predominantly non -carramelized paste. For a dose with eight egg yolks, the chefs will use 0.33 cup (or 79 ml) of water and 1.25 cups (or 296 ml) sugar.

After the syrup is fully cooled, it is intensively beaten into the egg yolks and boiled in molds or shallow pans at about 230 ° F (or 110 ° C). Once solid, the moths of the eggs are exposed or cooled to leak. Final preparations may include pressing or forming a sweet egg mass into a whitish packaging of a similar plate or even residual egg whites to resemble other egg components.

Added touches of taste are sometimes incorporated into ovos moths for lending the final product by a significant reversal. AnyThe increments include citrus peel or cocoa powder. The possibilities are innumerable. However, the material is not used in the form of eggs. It is often laid as a sheet between wafers for reception. Other times, bakers use it as a rich protein topping for cake. Regardless of the method, it may take several attempts to find the right combination of egg and sugar.