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Encharcada (Portuguese Soaked Eggs) in a bowl next to lemon slices and cinnamon sticks.
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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
Cook Time 20 minutes
0 minutes
Total Time 35 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.