I have a huge sweet tooth, so of course I tried these when I was in Aveiro last year. They're good, but so sweet that one every now and again is sufficient for me.
Really fascinating! Wish I could try one. Always interested in the foods of other countries. This one sounds really unusual, can't believe it survived so long. What does the coating taste/mouth feel like? You two write so well about your experiences. My friends like your posts also. Keep those posts coming!
Loved your post. Frankly I find the outside coating of these “treats” off putting, though I am a fan of their cousin Pastel de Nata. It appears the Jesuits also had too many egg yokes and when expelled gave their recipe to the folks in Belem.
Yes, the coating takes some getting used to. By the sixth (and final) egg, I'd managed to get past it. :-D.
And there are as many stories similar to this one as there are egg-yolk heavy desserts around here. I like these ovos because there are so few ingredients and none are dairy.
Imagine a confection of such ancient origin still being in demand! I can guarantee no one will ever safeguard my chocolate chip cookie recipe in this way!
A fun read. Looking forward to the next adventure!
I think they might have something if they just replaced the wafer with chocolate ;-) Course, after this many years, I think they know what they are doing. Plus, not so much chocolate here.
I have a huge sweet tooth, so of course I tried these when I was in Aveiro last year. They're good, but so sweet that one every now and again is sufficient for me.
To me they look they Cadbury eggs. Apparently, no.
I limited myself to one a day. I could have eaten the entire box in a sitting, though. Probably.
Really fascinating! Wish I could try one. Always interested in the foods of other countries. This one sounds really unusual, can't believe it survived so long. What does the coating taste/mouth feel like? You two write so well about your experiences. My friends like your posts also. Keep those posts coming!
Apparently it is one of those if you have it a bit you become addicted.
His first one: No. His second one: I can see it is one of those acquired tastes. His third: Mmm. Ish.
The coating is quite bland and dry. It's rather off-putting, actually. Takes some getting used to.
Loved your post. Frankly I find the outside coating of these “treats” off putting, though I am a fan of their cousin Pastel de Nata. It appears the Jesuits also had too many egg yokes and when expelled gave their recipe to the folks in Belem.
Yes, the coating takes some getting used to. By the sixth (and final) egg, I'd managed to get past it. :-D.
And there are as many stories similar to this one as there are egg-yolk heavy desserts around here. I like these ovos because there are so few ingredients and none are dairy.
Thanks for your “deep dive” into this confection. Totally entertaining and fascinating.
You're welcome. Thank you for the kind comment.
Imagine a confection of such ancient origin still being in demand! I can guarantee no one will ever safeguard my chocolate chip cookie recipe in this way!
A fun read. Looking forward to the next adventure!
I think they might have something if they just replaced the wafer with chocolate ;-) Course, after this many years, I think they know what they are doing. Plus, not so much chocolate here.
Thanks, Aunt Clare!
Fascinating Scott! Loved this. So much history from one egg based treat. Thank you for the research and the writing. I thoroughly enjoyed it!
You're welcome! Glad you enjoyed it.
Sad that such an important food group is not celebrated. A day without chocolate is difficult!