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We doubt there were ever any nuns with a bigger sweet tooth than the Portuguese ones. It never ceases to amaze us the amount and quality of the sweet stuff produced in convents and perfected over the centuries – a privilege from an abundant sugar supply, with patience and devotion thrown in for good measure; destined to the most influential palates. This is the tradition for the secret behind these “candied eggs”, a speciality from the convents of the city of Portalegre in Alentejo, developed by Sabores de Santa Clara. Since 2005, an interesting project is rediscovering the product, following all the requirements of today's market. Using only egg yolks and sugar, these candies with a soft and moist interior, require three days of handiwork. At the end of the process, they are immersed in a sugar syrup that gives them a thin and crunchy outside layer. Truly delicious, wrapped in silk paper and presented in beautiful tins - delicious to the eyes as well.