Editing Ovos moles (section)

==Preparation==
In order to make the egg yolk and sugar mixture for ovos moles, the yolks are carefully separated from the egg whites and mixed with about half their weight in sugar. The mixture is very smooth and creamy. It is not beat in a circular motion, which would result in undesirable striations, but in a simple back-and-forth or side-to-side motion with a wooden spoon. The mixture is then heated in a [[copper]] pan until the pan's bottom is visible.

The mixture is wrapped in a thin casing made of rice paper or [[wheat flour]] similar to communion wafers. These casings are shaped into various nautical forms such as boats, [[clam]]shells, [[conch]]es, fish, and shells. Sometimes the casings are passed through [[simple syrup]] in order to give them more consistency or turn them opaque.

Shops selling ovos moles usually display them in ceramic bowls or wood barrels painted with {{interlanguage link|moliceiro|pt}} boats and other motifs related to the [[Aveiro Lagoon|Ria de Aveiro]].

===Chocolate ovos moles===
Ovos moles made with 63% cocoa and covered in chocolate are a traditional variation on the pastry. They essentially became extinct during [[World War II]] due to chocolate's scarcity at the time. In December 2015 the Associação de Produtores de Ovos-Moles de Aveiro (Association of Producers of Aveiro Ovos-Moles) decided to reintroduce chocolate ovos moles and create a standard recipe for them.<ref name="filipe">{{cite web |last1=Filipe |first1=Salomé |title=Ovos-moles de chocolate estão de volta |url=https://www.jn.pt/local/noticias/aveiro/aveiro/teaser2-4927045.html?id=4927045 |publisher=Jornal de Noticias |accessdate=28 October 2020 |language=pt |date=13 December 2015}}</ref> In [[Portuguese language|Portuguese]], chocolate ovos moles are called '''''ovos moles de chocolate''''' or '''''ovos moles pretos''''' (literally, black soft eggs).<ref name="filipe"/>