Fios de ovos

Fios de ovos
Foi thong in Thailand
Alternative names Angel hair
Type Dessert
Place of origin Portugal
Main ingredients Eggs (chiefly yolks), sugar syrup
Cookbook: Fios de ovos  Media: Fios de ovos

Angel hair, called in Portuguese fios de ovos ("egg threads") is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes.

The preparation is also known in Spain as huevo hilado ("spun egg"), in Japan as keiran somen (鶏卵素麺, "hen's egg noodle"),[1] in Cambodia as vawee,[2] in Malaysia as jala mas ("golden net"),[3] and in Thailand as foi thong (ฝอยทอง; "golden strands").[4] In North Malabar Region of Kerala,India it is known as Muttamala (മുട്ടമാല; "egg strands").[5]


Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese nuns around the 14th or 15th centuries. Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of yolks.[6] The recipe was probably taken to Japan and Thailand by Portuguese explorers between the 16th and 18th centuries.


Fios De Ovos is called Foi Thong in Thailand. this dessert was interpreted that it has finely long striped and shiny like silk. It is considered as fine art dessert. The word Thong (gold) has a good meaning to Thais for ceremony. The long stripe also has a good meaning for long life and undying love.[7]Fios de ovos was converted from Portugal to Thailand by Maria Guyomar de Pinha as Queen of Thai Dessert.[8] It is served as desserts in propitious ceremonies.[9]


Keiran Somen is the name of Fios De Ovos in Japan, where it originated 342 years ago. Matsuyariemon has produced their traditional signature dessert, Keiran Somen, for 13 generations. The beginning of this dessert is in the Nanbangashi from Portugal and the recipe has been an exhaustively guarded secret passed down from one generation to the next.

This Keiran Somen was cut into bite-sized pieces and wrapped with a line of seaweed, called Keiran Somen Tabane. The 12th generation leader of Matsuyariemon came up with the concept of the simple-to-eat dessert and beautiful form perfect for chanoyu(tea ceremony). Keiran Somen Tabane is an elegant sweet that is sure to make a good gift.[10]


In Portugal and Brazil, fios-de-ovos are often used in fillings and decorations of cakes and other desserts, or as accompaniments for both sweet and savory dishes. They are often served with canned fruits alongside Christmas turkey in Brazil.[11][12] In Japan, they are served in the form of dessert rolls (wagashi), and known as keiran sōmen (鶏卵素麺, egg yolk thin noodles).[1]

See also


  1. 1 2 Kyoto Foodie, Wagashi: Angel Hair Keiran Somen (Fios de Ovos). Accessed on July 7, 2009.
  2. Longteine De Monteiro (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin.
  3. It's sweet by any name, . Accessed on May 05, 2014
  4. Bangkok Post Educational Services, "Three tempting Thai delicacies". Accessed on October 29, 2011.
  5. Muttamala Recipe, "" Accessed on September 12, 2017
  6. Marina Alves (2008), Dos deuses. Online article, Jornal da Pampulha, Belo Horizonte, accessed on July 5, 2009.
  7. Wandee Na- Songkhla (2012). Legendary thai dishes in three eras.. Accessed on September 14, 2016.
  8. Thai Desserts, "Thai Food and Culture". Accessed on September 14, 2016.
  9. Foy Thong (Gold Egg Yolks Thread), "Thai Cuisine Recipe". Accessed on February 18, 2007.
  10. Travelers’ Treasures , "Matsuyariemon Keiran Somen Tabane". Accessed on September 16, 2016.
  11. Porto Cultura, "Peru de Natal". Accessed on July 8, 2009.
  12. Terra Culinária, "Peru de Natal". Accessed on July 7, 2009.
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