Timeline for Are there desserts which use whole eggs (not mixing them in)?
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
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| May 22, 2017 at 4:49 | comment | added | Brian | I'm going to give it to @ChrisH here because the idea of a yolk as the filling of a sweet pastry is the closest to what I was thinking. Along with his thoughts about the salt in a egg being noticeable when concentrated vs. mixed in, I think the sulfur-containing amino acids in eggs would be similarly noticeable. | |
| May 21, 2017 at 13:31 | vote | accept | Brian | ||
| May 23, 2017 at 17:19 | |||||
| May 20, 2017 at 14:57 | comment | added | Jude | I ABSOLUTELY love mooncakes with sweet lotus seed paste and the kind with mixed dried fruits. I also love most Asian foods and make/eat them more often than Western foods. But one time I unknowingly bought a mooncake with a salted duck yolk in it. It doesn't taste at all like a cooked chicken egg yolk but VERY different. I hated it and ended up throwing it out. | |
| May 19, 2017 at 8:01 | comment | added | Chris H | @rackandboneman, many, yes, depending on the other ingredients. You and I will almost inevitably draw the line in different places -- I cooked with very little salt even before reducing it for a baby weaning onto the same food we ate. The salt content of an intact egg may be a little high for most people's tastes (combined with the zero sweetness of that bite) in a sweet cake, while dispersed in a cake mix it wouldn't be. | |
| May 19, 2017 at 7:48 | comment | added | rackandboneman | A small amount of salt is good even for sweet foods.... | |
| May 19, 2017 at 6:40 | history | edited | Chris H | CC BY-SA 3.0 |
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| May 19, 2017 at 6:33 | history | answered | Chris H | CC BY-SA 3.0 |