![]() Encharcada | |
Alternative names | Encharcada de ovos; [1] Encharcada de fios de ovos; [2] Encharcada Alentejana; [3] Encharcada de Évora; [4] Encharcada conventual [5] |
---|---|
Type |
Conventual sweet Pudding |
Course | Sobremesa |
Place of origin | Portugal |
Region or state | Évora, Alentejo |
Main ingredients | Egg yolks, sugar, water |
Ingredients generally used | Cinnamon, lemon zest |
Similar dishes | Fios de ovos, Doces de ovos |
Encharcada is a traditional Portuguese conventual sweet of egg yolks boiled in sugar syrup and then broiled. [6]
Like many other conventual sweets that developed in the 15th century, encharcada contains a substantial amount of egg yolks and sugar. [7] It is believed that the dish was created in the Convento de Santa Clara in Évora, Alentejo. [8] The dish is named after the method in which the eggs are cooked, encharcado, lit. 'to soak'―drenched, in hot sugar syrup. [9]
Doces de ovos and fios de ovos are similar conventual sweets made with the similar ingredients. Doces de ovos is cooked at a lower temperature in order to prevent curdling of the eggs. [10] Fios de ovos is drizzled into fine threads and drained before using it in other desserts. [11]
To prepare encharcada, nine egg yolks are separated from its whites. Two whole eggs are whisked with the egg yolks and then strained through a sieve. A cup of water is boiled. To it, two cups of sugar are added with lemon peel. [12] When the sugar syrup reaches 225°F (107°C), [13] the lemon peel is removed, and the egg yolk mixture is slowly drizzled into the syrup. [14] The curds are cooked for about 15 minutes, then drained into a dish, and sprinkled with ground cinnamon. [15] Optionally, the top is caramelized with a blowtorch or by broiling. [16]
![]() Encharcada | |
Alternative names | Encharcada de ovos; [1] Encharcada de fios de ovos; [2] Encharcada Alentejana; [3] Encharcada de Évora; [4] Encharcada conventual [5] |
---|---|
Type |
Conventual sweet Pudding |
Course | Sobremesa |
Place of origin | Portugal |
Region or state | Évora, Alentejo |
Main ingredients | Egg yolks, sugar, water |
Ingredients generally used | Cinnamon, lemon zest |
Similar dishes | Fios de ovos, Doces de ovos |
Encharcada is a traditional Portuguese conventual sweet of egg yolks boiled in sugar syrup and then broiled. [6]
Like many other conventual sweets that developed in the 15th century, encharcada contains a substantial amount of egg yolks and sugar. [7] It is believed that the dish was created in the Convento de Santa Clara in Évora, Alentejo. [8] The dish is named after the method in which the eggs are cooked, encharcado, lit. 'to soak'―drenched, in hot sugar syrup. [9]
Doces de ovos and fios de ovos are similar conventual sweets made with the similar ingredients. Doces de ovos is cooked at a lower temperature in order to prevent curdling of the eggs. [10] Fios de ovos is drizzled into fine threads and drained before using it in other desserts. [11]
To prepare encharcada, nine egg yolks are separated from its whites. Two whole eggs are whisked with the egg yolks and then strained through a sieve. A cup of water is boiled. To it, two cups of sugar are added with lemon peel. [12] When the sugar syrup reaches 225°F (107°C), [13] the lemon peel is removed, and the egg yolk mixture is slowly drizzled into the syrup. [14] The curds are cooked for about 15 minutes, then drained into a dish, and sprinkled with ground cinnamon. [15] Optionally, the top is caramelized with a blowtorch or by broiling. [16]