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Ovos moles de Aveiro
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Ovos moles de Aveiro

Egg-yolk and sugar cream

Nuns in Aveiro's convents used leftover yolks, after the whites had starched their habits, to make this soft, intensely sweet cream, and the town's shops now sell it in painted wooden barrels or wrapped in thin wafer shaped like shells and fish. Visitors buy boxes at the railway station and along the canals where the moliceiro boats run. Only yolks, sugar and water go in, cooked slowly until thick and shiny. Chef's tip: cool the syrup slightly before adding the yolks and cook over the lowest heat, as a common mistake is hurrying it and ending up with sweet scrambled egg.

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