ovos moles

Confeitaria Peixinho is a traditional shop manufacturing Ovos Moles from Aveiro true to the original recipe, with over five centuries, offering an absolutely divine treat.

A gastronomic masterpiece

The beginnings of ovos moles from Aveiro date from the 16th century, long before the city even existed. One legend says it was created by a nun at Mosteiro de Jesus, who was punished by the Mother Superior and forced to fast. Tired of fasting, the nun began mixing egg yolks with sugar. She hid the sweet among the hosts so as not to be found out. When the sweet was finally discovered in the  Convent, someone cried out “It’s a miracle!”, as such a delicious sweet could only be the work of God.

Another story tells that, at the time, it was common for people to offer chickens as gifts to the nuns. The egg whites were used to stiffen clothes while ironing. As there was no other use for the yolks – they went off quickly – it was discovered that adding sugar extended their expiry considerably.
After that, the recipe for ovos moles was handed down orally and has survived to this day thanks to women taught by the nuns in the region.

Ovos moles were the first Portuguese convent sweet to be awarded protected status by the European Commission, and the first to be granted IPG (Protected Geographical Indication) status.

Maritime inspiration

Aveiro and its fishing tradition have always been the keynote for the presentation and appearance of Ovos Moles. These are served encased in thin communion wafer as a result of the religious influence evident in its origins. Its proximity to the sea and the beauty of the Lagoon are a source of inspiration. Ovos Moles are served in the shape of simple shells, whelk shells, and fish, but also in barrels as a tribute to the “moliceiros”, traditional boats that transported barrels of “moliço” (dry seaweed) taken from the Lagoon in times past.

How to store

To prevent the eggs offered to the nuns of the Jesus Monastery, in Aveiro, from spoiling, the nuns added sugar to the yolks. It was a way of preserving the eggs, turning it into a sweet that was, in their eyes, a true “work of God”.

The sugar used in this divine recipe, if subjected to cold, ends up crystallizing, subverting the egg cream, which is intended to be smooth and without granules, perfect to taste in its original form. As such, Soft Eggs do not need to be stored in the freezer. Keep them in a cool, dry place. Room temperature is the ideal condition to extend the pleasure of conventual sweets, while overcoming the temptation to reduce the content of the box to zero!