Ovos moles are a traditional Portuguese delicacy originating in the Aveiro district. At their core, these sweets consist of a rich, creamy mixture made primarily from egg yolks and sugar. The term "ovos moles" translates literally as "soft eggs," referring to the smooth, tender texture of the sweet filling.

Historically, ovos moles have roots in the convents of Aveiro. In earlier centuries, nuns would use the leftover egg yolks—after separating the whites for other uses like clarifying wine or making other products—to create these sugary treats as a way to avoid waste and generate income. With the dissolution of many religious institutions in the early 20th century, the recipe found its way into secular society, eventually becoming a celebrated local specialty. Today, ovos moles de Aveiro even enjoy Protected Geographical Indication (PGI) status by the European Union, underscoring their cultural and gastronomic significance .

Traditionally, the egg yolk and sugar mixture is carefully cooked to achieve a smooth, thick consistency without introducing any unwanted striations. This cream is then encased in thin wafer-like shells—often made from rice paper or a similar wheat flour-based dough—which are sometimes intricately shaped into forms inspired by the region’s maritime heritage, such as boats, shells, or fish. Some modern variations also include chocolate, offering a delightful twist on the classic recipe.

References

• Wikipedia

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