Mole eggs are a very old dish whose elaboration formula, with more or less variations, appears in many recipe books from different countries and times. Nowadays, it is one of the most representative desserts of Tenerife's confectionery.
The constant presence of yolks in Canarian desserts has its main motivation, as in other wine-producing regions, in the use of egg whites as an element of wine clarification, leaving the yolks as a by-product that was normally destined for confectionery.
History of this delicious dessert
Mole eggs are another reflection of the Portuguese influence in the cuisine of the Islands, as this dessert is also made in Portugal. In addition, egg-based desserts are very common in this country, in particular, there is a sweet called "ovos mole", typical of the town of Aveiro.
The preparation of mole eggs is also very common in some Latin American countries, such as Cuba. In Latin America, due to its use in convents, the dish was popularized as a dessert from the Spanish colonial period.
On the other hand, with the same ingredients of the typical Andalusian recipe, "huevos chimbos" or "quimbos " are known in Costa Rica, Guatemala, Colombia, Chile, Peru and Bolivia. The typical Canarian recipe was transmitted to Argentina and Venezuela.
How to prepare mole eggs
There are different recipes and variants as we have already mentioned, although the ingredients are usually the same. The trick for this dessert to be perfect is to beat the syrup well and in the way of beating so that the yolks grow and do not fall.
Ingredients
Half a kilo of sugar; 20 egg yolks; 100 centiliters of water; cinnamon stick; the peel of a lemon; gofio.
Elaboration
We start by making a syrup with the water, sugar, cinnamon and lemon; on the other hand, we beat the egg yolks well.
Once the syrup is ready, let it cool and then add the previously beaten egg yolks, stirring well to integrate and bind all the ingredients. The syrup can also be added, as a fine thread, to the beaten yolks. In both cases, the important thing is to mix well.
Once ready, it should be cooked in a bain-marie until it boils. Once ready, we put it in some glasses quickly to cool and sprinkle gofio on top and ready! Now you can enjoy this delicious Canarian dessert.
If you want to know more recipes and products from the Canary Islands, here are some links that may interest you: The best recipe of tuna in mojo canario; The bizcocho de Moya, a sweet of Gran Canaria; Recipe of Moors and Christians, Creole insignia.
Paula Vera
Photos: lapalmerarosa.com, lolamarket.com,
