Angel hair, called in Portuguese fios de ovos (“egg threads”) is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese cuisine, both in desserts and as side dishes.
Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese monks and nuns around the 14th or 15th centuries.The recipe was probably taken to Japan and Thailand by Portuguese explorers between the 16th and 18th centuries.
INGREDIENTS (For 400g):
16 egg yolks
1 – First pass the egg yolks through a fine strainer several times to remove all solid egg material;
2 – In a large pan, let the sugar and the water boil for about 2 minutes, until it reachs, what we call the point pearl ( when the syruo reachs the 108º C). When it reachs the point, hold the heat medium;
3 – The egg yolks are dropped into simmering sugar syrup through a special funnel with a narrow opening, which must be moved around so as to keep the strands from touching before they have hardened. The cooking should be done in small batches. The strands must be pushed down into the syrup with a slotted spoon, kept there for about 30 seconds;
4 – Then they must be removed and left to cool slightly. Pass your hands through cold water and separate the strands.
That´s it, ready to eat.
Hope you enjoy.
PS: Here is a video just for you to have an idea, sorry it´s in portuguese, but if you read and see it you will understand.
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