Ovos moles translates as ‘sweet eggs’, and this simple egg and sugar confection, originally from the convents of Aveiro, a town north of Lisbon, is the basis for dozens of puddings, and is used to fill or top sponge cakes, tarts, doughnuts and pastries. One of the prettiest sights to come across in Lisbon is a shop window full of small white sweets. A closer look reveals they are shaped like little fish and shells: these are made using the same dough as communion wafers and filled with bright orange ovos moles.
You can turn ovos moles into little sweets known as ‘egg nuts’ by making it into a firm dough with ground almonds, rolling it into balls and then flashing them under the grill until brown.
If you wish, store the leftover egg whites in the fridge or freezer to use for another recipe, such as meringues or the Molotov Pudding.