Encharcada (Portuguese Soaked Eggs)

A recipe for Encharcada (Portuguese Soaked Eggs)! Threads of egg yolk are simmered in a cinnamon-infused syrup for quite the decadent dessert.

I was originally inspired to make Encharcada (Portuguese Soaked Eggs) while reviewing Culina Europe (unfortunately no longer in print) and am updating the recipe today for a smaller serving size and overall less eggs.

Encharcada is a dessert dating back to the Convent of Santa Clara in Évora, Alentejo. It is especially perfect for using up leftover egg yolks. These egg yolks are beaten until smooth, then slowly poured through a sieve into a simmering syrup to create thin threads with a custard-like texture.

To finish, the soaked eggs are transferred to a clay dish or smaller serving bowls, lightly dusted with cinnamon, and toasted until golden across the top.

A Few Encharcada Tips

Have leftover egg whites? They can be used for meringue, macarons, Paciencia Cookies (Filipino Meringue Cookies), or Langues de Chat.

Beat the eggs until well combined. This will create a smoother mixture and make them more easily pass through the sieve.

Keep the syrup at a low simmer as you pour the eggs through the sieve and into the saucepan in a circular motion. As the eggs cook in the syrup, especially stir the sides and bottom of the saucepan to keep them from sticking and forming a crust.

The top of the Encharcada can be lightly toasted either using a broiler (about a minute) or a 425˚F (220˚C) oven (about 5-10 minutes). This part is optional, but adds a nice contrast to the sweet, creamy center.

The original recipe had 15 egg yolks and 2 cups (470 milliliters) of syrup. This recipe can be doubled to make more servings. Just divide between two 5-6 inch (13-15 centimeter) clay dishes.

Looking for more Portuguese recipes?

Try my:

• Caldo Verde (Portuguese Green Soup)
• Ovos Mexidos com Farinheira (Portuguese Scrambled Eggs with Farinheira)
• Raivas (Portuguese Cinnamon Cookies)

This recipe was originally posted in June 2017 and updated in April 2026.

Encharcada (Portuguese Soaked Eggs) Recipe

Adapted from Culina Europe

Print Pin

Encharcada (Portuguese Soaked Eggs)

A recipe for Encharcada (Portuguese Soaked Eggs)! Threads of egg yolk are simmered in a cinnamon-infused syrup for quite the decadent dessert.

Course Dessert

Cuisine Portuguese

Keyword cinnamon, dessert, egg, egg yolk, Portugal, Portuguese

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 2 -3 Servings

Ingredients

• 1 cup (200 grams) granulated sugar
• 1 cup (240 milliliters) water
• 1 small cinnamon stick
• 1 strip lemon zest
• 1 large egg
• 6 large egg yolks

For serving:

• Ground cinnamon

Instructions

• In a medium saucepan, bring the sugar, water, cinnamon stick, and lemon zest to a simmer over medium heat.
• In a large bowl, beat together the egg and egg yolks until smooth.
• Once the sugar has dissolved, remove and discard the cinnamon stick and lemon.
• Reduce the heat to a low simmer. Hold a fine mesh sieve over the pot of syrup and slowly pour the egg mixture into the sieve in a circular motion over the pot to form thin strands.
• Cook the mixture, stirring with a wooden spoon and scraping along the bottom and edges to prevent a crust from forming, until the eggs are cooked through and only a little syrup remains.
• Transfer the mixture to a 5-6 inch (13-15 centimeter) clay dish or divide among small broiler-safe bowls. Lightly dust with ground cinnamon and broil until toasted or bake for about 5-10 minutes in a 425˚F (220˚C) oven. This part is optional, but adds a nice contrast in texture.
• Serve the Encharcada immediately or allow to cool first.