Fios De Ovos with Salty Black Grape Sauce, a traditional Portuguese dessert

Sieve the egg yolks once through a tea strainer.

Add the sugar and water to a large saucepan. Put in on medium heat and let it cook until it reaches a syrup consistency. Stir it occasionally. If you have a candy thermometer let the syrup boil until temperature reaches 103 degree C.

Take a disposable piping bag, pour 1/3rd of yolk liquid into this. Cut the tip to make a small opening. Pass the liquid through it into the boiling syrup at medium flame in circular motion. The "egg threads" will quickly get firm.

Sprinkle them with cold water to prevent them from attaching one to another. Take them out onto a strainer.

Repeat the process for all yolk liquid. If you find the syrup getting thick, add a little water before swirling egg yolk into them.

Once you are done, they are ready to serve. Keeps well in the fridge for about 5 days.

In another pan, heat butter, grapes and cinnamon at medium flame. Cook for a minute till they are soft, add 2 tbsp leftover syrup or more if you like more sweet.

Add salt and cook for a minute till you get a thick sauce consistency. Add little water if required. Once done cool it and sieve through a strainer. Serve the Fios de Ovos.