Fios de ovos

Called angel hair (Portuguese fios de ovos, " Eifäden " ), is a traditional Portuguese dessert which made ​​from eggs (mostly egg yolks ) is produced, which are drawn into thin threads and boiled in sugar syrup. They are a traditional element of the Portuguese and Brazilian cuisine, where they are used both as a dessert as well as side dishes.

The preparation is in Spain also called huevo Hilado ( " spun egg " ), in Japan as Keiran Somen (鶏 卵 素 麺, " egg noodles ") in Cambodia called vawee, and in Thailand as foi thong ( "golden tresses " ).

History

As for other Portuguese egg Sußspeisen is assumed that fios de ovos was invented by Portuguese monks and nuns around the 14th or 15th century around. The washing laundry was a frequently performed by convents and monasteries task. The use of egg white to a high strength of the clothes excess of egg yolk was prepared. The recipe may be reached between the 16th and 18th century by Portuguese explorer to Japan and Thailand.

Use

In Portugal and Brazil fios -de- ovos is often used in fillings and cake decorating cakes and other desserts, or as an accompaniment to both sweet and savory foods. It is served in addition, along with canned fruit for the Christmas turkey. In Japan they are called dessert rolls ( wagashi ) under the name ( Keiran Somen, thin egg noodles) served.

Preparation

Recipes for fios de ovos generally require egg yolks and whites in the approximate ratio of 12:1. These are then stirred together and repeatedly passed through a fine sieve to remove any solid egg constituents. The mixture is then poured into boiling sugar syrup (about 2500 g / L) by a special funnel with a narrow opening, which has to be moved around, so do not touch the strands before they are hammered. The cooking should be in small amounts. The strings must be pressed in using a skimmer into the syrup, remain there for about 30 seconds, then removed, immersed in ice water, slightly compressed, dunked in cold lighter syrup ( 400 g / L), again compressed and then air dried.

In Thailand, the hot syrup is often flavored with rose water or jasmine essence.