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Portugal · Dessert

Fios de Ovos

75 min
190 kcal
8 servings

By eatmundo · August 4, 2026

Fios de Ovos🇵🇹Takeaway · CC BY-SA 3.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

10 matches

Dishes from other countries' kitchens, made from the same core ingredients as Fios de Ovos. The percentage is the share of ingredients the two recipes have in common.

Same technique: Confection34 recipes from 15 countriesSee all 10 matches

Delicate, golden strands of egg yolk syrup, a classic Portuguese conventual sweet. These elegant threads are a hallmark of Portuguese festive cuisine.

According to eatmundo's ingredient comparison, the closest dish to Fios de Ovos from another cuisine is Crema Catalana (Spain): the two share 80% of their ingredients.

Ingredients

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Adapt this recipe:
8 servings

How to Make It

  • 1

    Combine 500g sugar, 250ml water, lemon peel, and cinnamon in a large wide pan.

  • 2

    Bring to a boil over medium heat until the syrup reaches the thread stage (105C).

  • 3

    Whisk the 12 egg yolks thoroughly and strain them through a fine-mesh sieve.

  • 4

    Pour the yolks into a specialized funnel with multiple small holes.

  • 5

    Move the funnel in circular motions over the boiling syrup to create long, thin threads.

  • 6

    Cook the threads for about 2 minutes; they must set but remain tender.

  • 7

    Lift the threads gently using a skimmer and transfer them to a bowl.

  • 8

    Cool completely before serving; ensure they do not clump together while cooling.

Frequently Asked Questions

What is Fios de Ovos?

Fios de Ovos is a traditional Portuguese dessert made of thin strands of egg yolk boiled in sugar syrup. It is often served as a decorative accompaniment to other sweets or cakes during festive occasions and holidays.

What is the secret to perfect threads?

The syrup must be exactly at the thread stage; if too thin, the eggs dissolve, if too thick, they become hard.

Can I use a regular funnel?

It is difficult; a dedicated 'funil para fios de ovos' with multiple small holes is essential for the characteristic texture.

Why strain the yolks?

Straining removes the chalaza, ensuring the threads are smooth and do not break during cooking.

How long do they last?

They stay fresh in an airtight container in the refrigerator for up to 3 days.

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