Ovos Moles de Aveiro

Ovos Moles de Aveiro is a Portuguese confection of raw egg yolk combined with sugar syrup, sold plain, wrapped in Communion-type wafer, or packaged in wooden or china barrels. The wafer form may be coated with a fine layer of sugar syrup or chocolate. The product may also be marketed deep-frozen. Starch, colorants, and preservatives are not permitted.

About this designation

Registered as a PGI under file number PGI-PT-0518, with EU protection dating from 30 January 2006, Ovos Moles de Aveiro is classified under Class 2.3 (confectionery, bread, pastry, cakes, biscuits and other baker's wares). The product is obtained solely from egg yolk drawn from very fresh Category A eggs, L or XL in size, with a colour from 12 to 13 on the Roche scale, combined with refined white cane sugar. The geographical area for egg production is limited to the municipalities of Águeda, Albergaria-a-Velha, Aveiro, Estarreja, Ílhavo, Mira, Murtosa, Oliveira de Frades, Ovar, S. Pero do Sul, Sever do Vouga, Tondela, Vagos and Vouzela. The preparation and packaging area is restricted to districts bordering the Ria de Aveiro and adjoining lagoon areas, covering Águeda, Albergaria-a-Velha, Aveiro, Estarreja, Ílhavo, Mira, Murtosa, Ovar, Sever do Vouga and Vagos. Specific production steps — preparation of the sugar syrup, incorporation of raw separated egg yolks, cooking, cooling and resting the dough, filling, and coating — must all take place within this identified area. The specification prohibits starch, colorants and preservatives. Average chemical composition is defined as: sugar 41 ± 5 %, fat 17 ± 3 %, total water 29 ± 3 %, and insoluble protein 4.2 ± 1.1 %, with a water activity of 0.864 ± 0.026. Labelling must bear the words 'Ovos Moles de Aveiro — Indicação Geográfica Protegida', the certification mark, and the product logo; the certification mark must show the product name, the name of the Certification Body, and a serial number enabling traceability. The eAmbrosia identifier is EUGI00000013759.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 30 January 2006 under file number PGI-PT-0518; eAmbrosia identifier EUGI00000013759.
• The specification permits no starch, colorants or preservatives in any form of the product.
• Egg yolks must come exclusively from very fresh Category A eggs, L or XL in size, with a colour from 12 to 13 on the Roche scale.
• When coated in chocolate, the tempering process must not exceed a maximum temperature of 40 °C, and the chocolate coating is applied manually or mechanically.

Tasting notes

Beira sweet pastry IGP from Aveiro, distinctive — egg-yolks-and-sugar paste filled in thin wheat-flour wafer shells (often shaped as fish/shells/barrels). Bright golden yellow filling, crisp wafer outer, intensely sweet egg-yolk-vanilla flavor — Aveiro's iconic confection (developed by 16th-century convents).

HoReCa use

Aveiro restaurant petit-four; gift item; with espresso (cafezinho); pairs with Madeira sweet wines.

Packaging

• retail-pack-150g
• retail-pack-300g
• gift-tin-individual-shapes-200g
• professional-bulk-1kg