The slightly sweet huevo hilado, wrapped in a slice of Jamon Iberico is one of the most perfect and simple bites my palate ever tasted! Huevo hilado are sweetened threads of yolk, cooked in a high sugar/water solution for only a few minutes and then shocked in cold water. I enjoyed it on my last visit at Santa Teresa in Avila, a company with long tradition and fame in Spain for its artisan pastry, egg yolk products and quince paste.
Unfortunately, as of now an artisan egg product like huevo hilado cannot be imported to the US. But with a few tries one might be able to develop a great own recipe.