Description

The Ovos Moles de Aveiro has a complex aroma (the egg yolk aroma evolves into a characteristic smell that includes aromas as diverse as caramel, cinnamon and nuts, resulting from the chemical reactions that take place during cooking between the sugar and the compounds in the egg yolk). Its taste is sweet, with the flavors of egg yolk and sugar being modulated by cooking.

History

This is a regional, conventual sweet from Aveiro, whose formula and original production method are due to the nuns of the various convents that existed here until the 19th century - Dominican, Franciscan and Carmelite, namely the Monastery of Jesus in Aveiro. The nuns used egg white to iron the habits, while the egg yolks were used to make the jam so that they wouldn't go to waste. When the convents ceased to exist, the production of ovos moles continued, thanks to ladies educated by the aforementioned nuns. Since the beginning of the Porto-Lisbon railroad, it has been traditional for women wearing regional costumes to sell them during the train stop at Aveiro station.

Suggestions for use

It is a product that is usually consumed at festive times, as a dessert, to accompany coffee or sparkling wine.

Conservation conditions / Durability

Store in a dry place, at room temperature up to 25ºC and away from sunlight.