Are there desserts which use whole eggs (not mixing them in)?
It is my opinion that all savory dishes can be improved by putting a fried egg on top, and I've yet to find an exception.
However, the idea of doing that to a sweet dish seems totally foul.
Considering that eggs are ingredients in many desserts, like cake batters, curds, and meringues, why would that be? It's not just that they're not sweetened, because you can use, for example, unsweetened cream cheese in both a sweet pastry or a savory one.
Am I wrong in my premise? Are there sweet dishes with eggs that are used without mixing them into the other ingredients?
Best Answer
Korean gyeran-ppang is a small sweet cake with an entire egg cracked into each before baking. They might be an acquired taste, or maybe take some practice--my friend who studied abroad in South Korea loves them. I made them myself, and they were okay, but... Not my cup of tea in the end. I shouldn't have been too surprised; I dislike runny yolks. One of them came out absolutely perfect: the egg in the center was just barely set into a sort of mildly sweet custard, but the rest... shudders.
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Can I use egg yolks instead of whole eggs in cake mix?
Yolks can be used in many recipes that call for whole eggs. Look for recipes that will benefit from all the added fat. Anything custard-like, where the eggs are mixed with milk, will work very well- even better than with whole eggs in fact.Can you use whole eggs in white cake mix?
But to answer your question yes you can substitute whole eggs for egg whites in a cake mix.12 Egg Yolks will make The Best DESSERT of All Time! recipe #3
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Answer 2
It's a cake rather than a dessert (always a tricky distinction) and traditionally uses the unbroken yolk rather than the whole egg, at but I offer you the Chinese moon cake. The egg isn't universal; neither is the cake being sweet. You certainly get sweet ones with egg.
Apart from being a (rather poor) example, the Mooncake hints at something else: the sweet/savoury-main course /dessert distinction isn't universal. In fact it has European roots but has spread widely.
Eggs also have small but non-negligible amounts of salt and glutamate, flavours we associate with savoury foods, especially together.
Answer 3
I would contend that I have never seen Italian Easter bread served as anything but a dessert, but I am told by others they have had it as a main course side. Would seem very out of place there to me. It is a sweet bread with an orange and anise glaze and dyed egg in the center or sometimes more than one.
What we consider dessert or main is far more tradition IMO than some written fact. I personally hate boiled eggs, but my grandfather considered them a dessert.
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