Ovos Moles de Aveiro

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Separate the egg yolks from the whites, ensuring no white is mixed with the yolks. Set the yolks aside in a bowl.

   Ca. 5 min.

   Kokkens note: To separate yolks cleanly, crack eggs into your hand and let the whites slip through your fingers.

2. 2

   In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves completely.

   Ca. 3 min.

3. 3

   Increase the heat and bring the syrup to a boil. Let it boil for about 5-7 minutes without stirring, until it reaches a thick, syrupy consistency (105-107°C or soft ball stage).

   Ca. 7 min.

   Kokkens note: A candy thermometer is helpful for accuracy, but you can also test by dropping a small amount into cold water; it should form a soft, pliable ball.

4. 4

   Remove the syrup from the heat and let it cool for about 5 minutes, allowing it to slightly thicken and prevent the yolks from scrambling.

   Ca. 5 min.

5. 5

   Pass the egg yolks through a fine-mesh sieve into a clean bowl to ensure a smooth texture for the ovos moles.

   Ca. 2 min.

   Kokkens note: This step is crucial for achieving the characteristic smooth, creamy texture.

6. 6

   Gradually pour the still-warm syrup into the sieved egg yolks in a thin stream, whisking constantly and vigorously to temper the yolks and combine them smoothly.

   Ca. 3 min.

   Kokkens note: Whisking continuously helps prevent the yolks from cooking and ensures a uniform mixture.

7. 7

   Return the egg yolk mixture to the saucepan. Cook over very low heat, stirring constantly with a wooden spoon, until the mixture thickens to a creamy, custard-like consistency.

   Ca. 10 min.

   Kokkens note: Do not let the mixture boil, as this will curdle the yolks. Keep the heat very low and stir patiently.

8. 8

   Remove from heat and let the ovos moles cool completely. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 1 hour.

   Ca. 1 t.

   Kokkens note: Chilling allows the mixture to firm up properly for shaping.

9. 9

   Once chilled, use a spoon to fill the rice paper shells. You can shape the rice paper into traditional marine motifs or simply fold them into small rectangles or squares.

   Ca. 5 min.

   Kokkens note: Moisten the edges of the rice paper slightly with water to help seal them if shaping into intricate forms.

10. 10

    Serve immediately or store in an airtight container.