Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Fios de ovos (fine egg threads) are one of the best-known preparations in Portuguese confectionery, used in desserts, cakes and festive decorations.
The technique calls for syrup at the right stage and well-sieved yolks to form fine, glossy strands.
Ingredients
- 12 strained egg yolks
- 500 g sugar
- 300 ml of water
- 1 tablespoon glucose (optional)
- Cold water to refresh the strands
Method
- Prepare a light syrup with sugar and water.
- Keep a steady, gentle boil.
- Pass the sieved yolks through a dedicated funnel or a piping bag with a fine hole.
- Form strands over the hot syrup.
- Lift with a slotted spoon and refresh in cold water.
- Drain and use in sweets or cakes.
Tips from Empório Portugal
- The yolks must be sieved without scraping the membrane.
- The syrup should boil without thickening too much.
- Work in small batches.
Possible substitutions in Brazil
- A piping bag with a fine hole can replace a dedicated funnel.
- Glucose helps keep the syrup stable.
Pairing
Used as a garnish; serve with coffee or tea. No alcoholic drink is required.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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