Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Lampreia de ovos is a festive convent confection, prized for its presentation rather than everyday baking.
Fios de ovos (fine egg threads) and egg yolk sweet are shaped with patience into a striking dessert for special tables.
Ingredients
- 500 g fios de ovos (fine egg threads)
- 300 g egg yolk sweet
- 150 g ground almonds
- Sugar syrup to bind
- Cinnamon
- Candied fruit or almonds to decorate
Method
- Prepare a firm base with egg yolk sweet and ground almonds.
- Shape the base into an elongated form.
- Cover with fios de ovos (fine egg threads), adjusting the shape carefully.
- Use a little syrup to secure the strands.
- Decorate with almonds or candied fruit.
- Chill before serving in small slices.
Tips from Empório Portugal
- Use well-drained fios de ovos (fine egg threads).
- The base must be firm before assembly.
- Presentation is an important part of the recipe.
Possible substitutions in Brazil
- Ready-made fios de ovos (fine egg threads) simplify assembly.
- Almond flour can replace ground almonds.
Pairing
Black tea or Portuguese sparkling wine. Content intended for people over 18 years of age. Drink in moderation.
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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