By eatmundo · August 4, 2026
🇵🇹AI-generated imageSame ingredients, elsewhere in the world
37 matchesDishes from other countries' kitchens, made from the same core ingredients as Trouxas de Ovos. The percentage is the share of ingredients the two recipes have in common.
Tocino de Cielo (Heaven's Bacon Custard)In Spain · same ingredients80%
Pinched Gold Egg Yolks (Thong Yip)In Thailand · same ingredients67%
Flan Casero (Homemade Spanish Caramel Custard)In Spain · same ingredients67%
A Portuguese convent sweet linked to Caldas da Rainha: paper-thin sheets of egg yolk poached in syrup, rolled into little bundles and glazed.
According to eatmundo's ingredient comparison, the closest dish to Trouxas de Ovos from another cuisine is Tocino de Cielo (Spain): the two share 80% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Put 500 g sugar and 300 ml water in a wide, shallow pan and boil for about 10 minutes, until the syrup reaches the thread stage (103–105°C). Lower the heat so the syrup stays at a gentle simmer.
- 2
Pass 16 egg yolks and 2 whole eggs through a fine sieve into a jug and stir gently with a fork until smooth, without whisking in air.
- 3
Pour about 3 tablespoons of the egg mixture over the simmering syrup in a thin, even stream so it spreads into a thin sheet. Do not stir.
- 4
Cook for 1–2 minutes, until the sheet has set but is still pliable. Lift it out with a slotted spatula, let the excess syrup drip off and lay it flat on a tray.
- 5
Repeat until all the egg mixture is used, skimming off any stray bits of cooked egg. If the syrup thickens too much, stir in a tablespoon of hot water between sheets.
- 6
Trim the sheets into neat rectangles. Place a few trimmings in the centre of each sheet, fold in the sides and roll it up into a small bundle.
- 7
Arrange the bundles seam-side down in a serving dish. Boil the remaining syrup for 1–2 minutes and spoon it over the bundles.
- 8
Let them cool, then chill for at least 2 hours. Serve cold or at room temperature.
Frequently Asked Questions
What is Trouxas de Ovos?
Trouxas de Ovos are a Portuguese egg sweet associated with Caldas da Rainha. Thin sheets of egg yolk are poached in sugar syrup, rolled into small bundles (trouxas) and glazed with the syrup – the only ingredients are egg yolks, a little whole egg, sugar and water.
What is the key to the egg sheets?
A syrup at the thread stage and a thin, even pour. If the syrup is too thin the egg breaks up; if it is too thick the sheets turn tough. Pour in a thin stream and do not stir.
Do trouxas de ovos contain almonds?
No. The classic version is made from egg yolks and sugar syrup alone. Almonds appear in other Portuguese convent sweets and in some modern variations wrapped in pastry, but not in classic trouxas.
Are they difficult to make?
They take patience rather than skill. The first sheets often tear while you find the right pour – torn pieces are not wasted, they become the filling.
How should they be stored?
Keep them covered in the fridge for up to 3 days. Serve chilled or let them come to room temperature first.
🇵🇹AI-generated image
