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by guiraldelli
1634 days ago
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Thank you for the explanation: I was always intrigued by tge reasons of so much use of egg yolks in Portuguese pastries! (Seriously, no sarcasm!) Would you have any references on the subject? If so, would you mind sharing in here? |
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I read it in an old recipe book, probably out of print. But after you asked, I tried to find an online reference and got this one: https://www.portugalthings.com/portuguese-conventual-sweets/
Just look at the huge amount of yellow on those pictures.
To the "egg whites were used for starching rich people's clothes" (engomar os fatos dos homem mais ricos) they add another one: filtering impurities in wine. Probably they'd mix egg whites with wine, warm it to coagulate the whites so they'd grab impurities in wine and make it easier to filter them.