AI-generated image
Encharcada
Egg-yolk threads in syrup
Encharcada: Alentejo convent sweet of egg yolks set into golden threads in syrup, scorched with cinnamon
Alentejo convents, Évora's among them, used the yolks left over from egg whites used to starch linen and clarify wine, and encharcada, 'drenched', is one of their richest creations. Egg yolks are poured into boiling syrup, where they set into soft, golden threads and curds, then everything is dusted with cinnamon and browned under a hot grill. It is very sweet, so serve small portions in little dishes, at Christmas or a family celebration. A common mistake is stirring the yolks as they hit the syrup, which turns them into scrambled bits; let them set for a few seconds first, then lift them gently. Chef's tip: strain the yolks first, so no stringy white clings to them.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 10 ½ oz caster sugar
- ¾ cup water
- 10 egg yolksstrained
- 1 eggwhole
- 2 tsp ground cinnamon
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Put 10 ½ oz caster sugar and ¾ cup water in a wide, shallow pan (about 26 cm) and heat, stirring, until the sugar dissolves.
3 minStep 2: Boil without stirring for 6–8 minutes, until the syrup reaches the thread stage: a drop pressed between two cold spoons pulls into a thin thread (about 225°F).
8 minStep 4: Keep the syrup at a gentle boil and pour in the eggs in a thin stream, moving in circles over the whole pan. Leave for 30 seconds until they set into golden threads.
1 minStep 5: With a spatula, lift and fold the threads gently from the edges to the centre so the runny parts reach the syrup. Cook for 4–5 minutes, until almost all the syrup is absorbed and the mixture is set but moist.
5 minStep 6: Spread the mixture in a shallow heatproof dish and dust thickly with 2 tsp ground cinnamon.
Step 7: Brown under a very hot grill for 2–3 minutes, watching closely, until the top is scorched in spots. Serve warm or cold; it keeps 3 days in the fridge.
3 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 6 g
- Carbs
- 51 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does encharcada take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
MarquesitasCheese and cajeta crepes
Evening in Mérida's Plaza Grande means the smell of marquesitas: thin batter pressed in hot hinged irons until crisp, then rolled like a cigar around grated Edam cheese and a sweet filling such as cajeta, chocolate-hazelnut spread or jam. Edam came to the Yucatán through the port trade with the Netherlands and became part of the local cooking, and the salty-sweet combination is the whole point. At home you can cook them in a thin, wide frying pan. Edam is usually made with animal rennet, so check the label or use a vegetarian Gouda-style cheese. Chef's tip: roll while the crêpe is still in the pan and hot; within seconds it hardens and will crack.
Mexican