Egg Lamprey

Egg LampreyEgg Lamprey is a famous sweet and a traditional Christmas dessert in Portugal!


  • 2 eggs
  • 20 egg yolks
  • 0.5 litres of water
  • 2.2 pounds (1 kilo) sugar
  • 1 candied fig
  • 1 candied cherry
  • 3 tablespoons powdered sugar
  • Silver dragées
  • Half of an egg white
  • 3 drops of lemon juice

How to make Egg Lamprey:

  • The powdered sugar, the egg white and the lemon will be used to make the decorating frosting. You will also need a tracing paper bag.
  • Start by separating the egg yolks. Mix them with the whole eggs. Use a knife for this process to make sure they don’t mix too much.
  • Pour this mix into a fine mesh sleeve. Then, put the sugar in a large pan and mix it with 0.5 decilitres water.
  • Place the pan in low heat and cook for 8 minutes.
  • Remove the pan from heat.
  • Then, add 2 beaten egg whites. Make sure you remove the egg whites after they’re cooked with a slotted spoon, since the only purpose of the egg whites is to create foam.
  • Place the pan with the sugar on heat again. Wait until it starts boiling and pour small portions of egg yolks through a funnel. Make sure the egg threads fall in the middle of the pan where the sugar is foaming.
  • Boil for another 30 seconds while you stir the yolk threads carefully.
  • Turn the threads and then remove them with a slotted spoon and drain them. Repeat this process until you use 2/3 of the yolks.
  • Every time you remove an egg yolk thread, add two spoons of water to the sugar mix so that it stays on point.
  • When you go through 2/3 of the yolks, add 1 decilitre of water to the sugar mix. Boil it again and remove the impurities with a slotted spoon.
  • Turn the heat down as low as you can so that the sugar mix doesn’t boil again and then add one tablespoon of egg yolks.
  • The yolks will start to spread and will create a sort of crépe shape, transparent at first. Try to push the eggs to the edges of the pan with a spoon so that this layer is as thin as possible.
  • Cook slowly until this layer becomes more and more opaque and shiny.
  • Prepare a skimmer and then pour the mix through it.
  • When the layers are ready, put 1/3 of the egg threads on a dish and arrange them in order to make them look like a fish – thicker on the side of the head and thinner on the tail.
  • Cover the egg threads with the layers. Make sure the layer on the fish’s head is thicker. Make a mouth with scissors and put a candied there. Make sure the peel is on the outside to make it look like a lamprey’s tongue.
  • Spread the rest of the egg threads in circles around the lamprey.
  • Meanwhile, make the decorating frosting with the powdered sugar, half an egg’s white and 3 lemon drops. Then fill a tracing paper bag with it and prepare it to decorate.
  • Use two halves of a cherry to imitate the eyes and draw a mouth, the teeth, the back and the outlines with the frosting. Finish by putting silver dragées in the egg threads.

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