Ovos Moles de Aveiro ("soft eggs from Aveiro", literally) is a local delicacy from Aveiro District, Portugal, made of egg yolks and sugar. Then, close the iron to press the two sides of the press together. They trace their origin to the nuns who lived at various convents of the Dominican, Franciscan, and Carmelite orders present in the area until the early 20th century—particularly the Mosteiro de Jesus [pt] (Monastery of Jesus). Ovos moles last for around 15 days from the day they were purchased. It was adapted by Maria Guyomar de Pina, a woman of Japanese-Portuguese-Bengali ancestry, who worked as a cook for King Narai of Ayutthaya in the 17th Century. I’ve only ever heard of egg whites for starching in Portugal and it seems strange that the technique wouldn’t have spread to other parts of the world as well. All of the shapes represent something to do with Aveiro’s culture and past. I have to admit that I wasn’t a huge fan of ovos moles the first time that I tried them: I thought they were okay but not as good as the other Portuguese sweets and cakes that I’d tried. Thinking About Working Remotely in Portugal? You already have the two sides of the mould, which was made yesterday: you just need to brush it with a little water so it’ll stick together. Once the mixture is cooked, it’s placed into a large piping bag and poured into the ovos moles shapes. That’s interesting. Zur Herstellung werden hauptsächlich Zucker und Eigelb verwendet. Ovos Moles de Aveiro (auf Deutsch etwa ‚Weiche Eier aus Aveiro‘) ist eine geschützte geographische Angabe für eine portugiesische Süßspeise, die landesweit bekannt ist. The other use and even more important than starching habits, was clarifying wine. Welcome to Portugalist, your guidebook to Portugal. Sometimes the casings are passed through simple syrup in order to give them more consistency or turn them opaque. In fact, real ovos moles can only be made in Aveiro: since 2008 this delicacy is classified as a product with Protected Geographical Indication by the European Union – the first Portuguese bakery product to get this classification. In December 2015 the Associação de Produtores de Ovos-Moles de Aveiro (Association of Producers of Aveiro Ovos-Moles) decided to reintroduce chocolate ovos moles and create a standard recipe for them. The mixture is then heated in a copper pan until the pan's bottom is visible. Eine solche Anerkennung versichert diesem traditionellen Gebäck natürlich ein höchstes Maß an Qualität; denn nur durch Befolgen des ursprünglichen Rezepts, sowohl hinsichtlich der Verwendung qualitativ … ), Caballa de Andalucía (g.g.A. Hierzu diente auch das „Verstecken“ in den Oblaten, die für die Produktion der Hostien benötigt wurden. Ovos moles, which translates to soft eggs, belong to a wide group of Portuguese desserts that were originally prepared by nuns. Die aus Aveiro stammenden “ovos moles” erhielten als erste portugiesische Süßware das von der Europäischen Union verliehene Gütezeichen der Geschützten geographischen Angabe. [3], Portuguese confection made of egg yolks and sugar, List of Portugal confectionery products with protected status, "Commission Regulation (EC) N.º 510/2006", https://en.wikipedia.org/w/index.php?title=Ovos_moles&oldid=985908359, Portuguese products with protected designation of origin, Short description is different from Wikidata, Creative Commons Attribution-ShareAlike License, This page was last edited on 28 October 2020, at 17:38. Ovos moles de Aveiro (literally, "soft eggs from Aveiro")—sometimes written as ovos-moles de Aveiro—are a local pastry delicacy from Aveiro District, Portugal, made of egg yolks and sugar, and sometimes chocolate. The device for making the shapes was similar to a waffle iron. ( they used the eggwhites to starch their habits….) [2], In 2008, it was designated a product with Protected Geographical Indication by the European Union.[1]. Kochdauer. Next, using the piping bag, fill it with the ovos moles cream. It’s then left to set and go solid. But nowadays the nuns are gone and the amount of doces de Ovos around Portugal is just incredible… So a new question arises… what do ‘they’ do with all these remaining egg whites nowadays??? Once cool, the eggs are added and then the mixture is heated up again – this time to 110 °C – to get rid of bacteria. The recipe has even spread a little further than that. On day 2, the cream goes inside the host. You will see signs on the shop doors or windows showing that they have an official licence to sell ovos moles. The seashells represent the nearby beach and the clams represent the river. The cream uses a LOT of eggs. April 2020 um 05:29 Uhr bearbeitet. It’s a beautiful little city that’s perfect for a short weekend break, and the ovos moles that you taste are likely to be extremely fresh and I think that makes a huge difference. In Thailand, there’s a sweet called Thong Yot that’s based on the filling that ovos moles uses. Ovos moles come in different shapes and sizes. This dessert is usually associated with Mosteiro de Jesus in Aveiro. The most common ones that you’ll come across are barrels, seashells, clams, and nuts. Ovos moles grew in popularity when women wearing traditional Aveiro costume started selling them at the Aveiro train station on the Lisbon–Porto line. [3] In Portuguese, chocolate ovos moles are called ovos moles de chocolate or ovos moles pretos (literally, black soft eggs). There are many ways to check that they’re authentic, which we’ll get to, but one of the easiest ways is to actually go to Aveiro. Then, leave it for 24 hours. Sie gehört zu den traditionellen Süßspeisen der Doçaria Conventual. In a commercial operation, you would then package the sweets on day 3. Schwierigkeit Eier-Koch. We don’t know much about ovos moles before 1882, but there is a legend that explains how they came to be. This mixture is then put inside small rice paper casings or wheat flour casings similar to communion wafers[1] shaped into nautical shapes such as shells. Ovos moles last for around 15 days, but try and buy them as fresh as possible. [5], Veröffentlichung eines Antrags auf Eintragung nach Artikel 6 Absatz 2 der Verordnung (EG) Nr. The host is made from a simple recipe that consists of wheat flour, olive oil, and water. April 2009 zur Eintragung bestimmter Bezeichnungen in das Verzeichnis der geschützten Ursprungsbezeichnungen und der geschützten geografischen Angaben [Melva de Andalucía (g.g.A. We are going to show you how to make Ovos Moles de Aveiro, which are Portuguese egg yolk sweets. That’s the case with pastéis de nata and it’s also the case with ovos moles. That’s a really good point! A pastel de nata, in comparison, has closer to 220. Ovos moles are a Portuguese delicacy that you’ll see all over Portugal, but especially in Aveiro where they originate from. The local convent, the Convento de Jesus which is now the Aveiro Museum, was making and selling ovos moles and then, in 1882, a local woman named Odilia dos Anjos Soares got a hold of the recipe and decided to open and shop and sell them. According to the story, a nun at the Convento de Jesus was ordered to fast but she couldn’t do it – she was just too hungry. Finally, the mixture is left to sit for 24 hours. Is Lagos the Next European Digital Nomad Hotspot? On day 1, the “host” or shell is made along with the “cream.”. In fact, real ovos moles can only be made in Aveiro: since 2008 this delicacy is classified as a product with Protected Geographical Indication by the European Union – the first Portuguese bakery product to get this classification. Shops selling ovos moles usually display them in ceramic bowls or wood barrels painted with moliceiro [pt] boats and other motifs related to the Ria de Aveiro. )], Veröffentlichung eines Änderungsantrags gemäß Artikel 50 Absatz 2 Buchstabe a der Verordnung (EU) Nr. Portugalist covers everything from things to do, eat, and drink to places to stay and advice on moving here and making Portugal your permanent home. Naturally, these contain a few calories but not as many as you might think: just 70 or 80 per sweet. Diese Creme, die Doce de ovos moles, wird mit Oblaten umhüllt, die aus Wasser und Mehl bestehen. Ovos moles are a Portuguese delicacy that you’ll see all over Portugal, but especially in Aveiro where they originate from. This riddle is solved. The recipe I was shown (which is for a commercial-level production of ovos moles) was 80 egg yolks to one kilo of sugar and half a litre of water. They are seen at any dessert shop or any event and are perfect for those with a sweet tooth like myself. Don’t store ovos moles  in the fridge as the cream will pick up other smells from the fridge and the humidity cause the sugar to crystallize and even create mould. … Ovos moles (Portugiesische Eier) Ovos moles (Portugiesische Eier) Foto: Kurt-Michael Westermann . The barrels are a reminder of the barrels that were previously used to transport salt and also the seaweed that was used to fertilise the land. Wine clarification is often done with egg whites. The smooth texture and sweet flavor of the yolk in the crunchy shell makes for quite an enjoyable treat. As Ryan points out, wine makers have used egg whites for centuries to remove proteins and other contaminants from wine, right before bottling. These casings are shaped into various nautical forms such as boats, clamshells, conches, fish, and shells. Ovos Moles de Aveiro (auf Deutsch etwa ‚Weiche Eier aus Aveiro‘) ist eine geschützte geographische Angabe[1][2][3][4] für eine portugiesische Süßspeise, die landesweit bekannt ist. Store the ovos moles in a cool and dry place (up to 25 °C). The shop, A Casa Maria da Apresentação da Cruz, Herdeiros, is still there to this day. Sie gehört zu den traditionellen Süßspeisen der Doçaria Conventual. The ingredients above are mixed together to make the batter and then this is spread all over the iron and into the shapes. The A2 Language Requirement for Portuguese Citizenship, 6 of the Best Apps For Learning Portuguese (European & Brazilian), Beginner’s Portuguese: Courses, Books, & Other Resources, Where to Find Portuguese Videos with Subtitles. B. Meeresmotive. Like most other Portuguese sweets, including the world famous pastel de nata, ovos moles originate from the convents in Portugal (these types of sweets are collectively known as Doces Conventuais). 1151/2012 des Europäischen Parlaments und des Rates über Qualitätsregelungen für Agrarerzeugnisse und Lebensmittel (2015/C 170/09), Durchführungsverordnung (EU) 2015/1743 der Kommission vom 28. The mixture is very smooth and creamy. )], https://de.wikipedia.org/w/index.php?title=Ovos_Moles&oldid=198331549, „Creative Commons Attribution/Share Alike“. It is believed that when the convents were closed, the recipe stayed with the nuns, and by the mid-19th century, there were already many reputable establishments which sold ovos moles. 510/2006 des Rates zum Schutz von geografischen Angaben und Ursprungsbezeichnungen für Agrarerzeugnisse und Lebensmittel, Verordnung (EG) Nr. They essentially became extinct during World War II due to chocolate's scarcity at the time. Ovos moles made with 63% cocoa and covered in chocolate are a traditional variation on the pastry. These are one of the most identifiable treats unique to Portuguese dessert making. Should You Launch Your Startup in Portugal? This led to a surplus of egg yolks (from the wine makers), which in turn led to the development of yolk-based products: pastel de nata, ovos moles, etc. Olá! In order to make the egg yolk and sugar mixture for ovos moles, the yolks are carefully separated from the egg whites and mixed with about half their weight in sugar. Since then, I’ve visited Aveiro (where they’re made) and even taken a short class in making them there – and, I have to admit that I’m rapidly becoming a fan. Unfortunately for her, the only things that she could find were sugar and egg yolks so she combined the two and then hid them in the dough that was used for making the communion wafer. Back in the day, the nuns used egg whites to starch their habits and this meant that they had a lot of egg yolks left over. Real ovos moles – the ones made in Aveiro – have a seal over the box while the unofficial ones are normally glued shut. ), Castagna di Vallerano (g.U. 286/2009 der Kommission vom 7. It is not beat in a circular motion, which would result in undesirable striations, but in a simple back-and-forth or side-to-side motion with a wooden spoon. When the First Portuguese Republic suppressed the convents in 1910, the nuns transferred their artisanal knowledge to educated upper-class women. So the convents were making wine or did they supply the egg whites to wine makers? Diese Seite wurde zuletzt am 1. How to Stay Warm in Portuguese Houses During Winter, 20+ Tips for Renting an Apartment, House, or Room in Portugal. The walnuts and chestnuts are a symbol of the inland part of the region where these nuts grow. I don’t want to quash local folklore, but the idea of using egg whites to starch one’s clothes…I think that would leave them pretty smeggly. I hadn’t thought of that. As per the legend above, it’s made from the same ingredients as catholic communion wafer is. And, that’s it. This mixture is often put inside of small rice paper casings in nautical shapes, such as shells, or into communion wafers. It’s possible that you and Ryan are correct. Erfunden wurden die Ovos moles der Legende nach von einer Nonne im Kloster Convento de Jesus um das Fastengebot zu umgehen. There are two parts to ovos moles: the white wafery casing and the yellow gooey filling. The cream is made from eggs, sugar, and water. Ovos moles are a traditional pastry of the Aveiro region. Making ovos moles usually takes 2-3 days. If you want to make ovos moles at home, maybe start with 8 eggs, 100 grams of sugar, and 50 ml of water. Once a syrup forms, it’s then left to cool. September 2015 zur Genehmigung einer nicht geringfügigen Änderung der Spezifikation einer im Register der geschützten Ursprungsbezeichnungen und der geschützten geografischen Angaben eingetragenen Bezeichnung [Ovos Moles de Aveiro (g.g.A. Nobody knows if this story is true but, even if it’s not, it’s still an entertaining story anyway. None of the nuns liked omelettes it seems and so, all across Portugal, nuns experimented with different ways to they cut add sugar and just one or two other ingredients to make sweets. According to popular legend, the nuns used egg whites to clean their habits, while they used the yolks to make sweets so as not to waste them, and in order to raise money for their religious communities. We used to be curious about the reason why nuns began inventing all these ‘doce de Ovos’. ), Ovos Moles de Aveiro (g.g.A. Using a scissors, separate the shapes and carefully trim the edges of the sweets. Next, the sugar and water are put into a pot which is heated at 117 °C. Recipes were passed down from generation to generation until, somewhere along the way, somewhere entrepreneurial decided to set up a business selling them. What we do know is that ovos moles have become extremely popular since then, both in Aveiro and throughout Portugal. Die Oblaten nehmen meistens lokale Motive an, z. The mixture is wrapped in a thin casing made of rice paper or wheat flour similar to communion wafers.

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