Ovos Móles


Egg sweet – literally, “soft eggs”

Here we present two versions of a traditional Portuguese sweet.

Ovos Móles from Maria Lourdes de Menezes Bayot, courtesy of Yvonne Husband.

6 eggs
6 tbsp sugar
6 tbsp water

Place the water and sugar in a pot and boil until it reaches “Point of Pearl”.

Remove from heat and let cool a little.

Beat the eggs a little with a folk. Return sugar mixture to low heat and add the eggs, stirring constantly so as not to burn the egg mixture.

Recheio de Ovos Móles from Sedaliza Luiz     Read the original recipe | Leia a receita original

5 or 6 egg yolks
for each egg yolk, 1 heaped dsp sugar

Cover the sugar with water and cook until it becomes a thick syrup. (It is ready when it falls in pearl-like drops from a spoon. If measuring using a candy thermometer, its temperature should be about 110°.)

Remove from the fire and allow it to cool a little, then blend in lightly beaten egg yolks.

Heat over a very low flame, stirring continually until it is thick enough to be used as cake filling.

Scroll to Top