Are You STILL on this Egg Thing??
Yes, I’m still on this egg thing.
The question was asked if I use eggs in my gourmet guava duffs.
The answer was (still is) “no”.
The question was asked why I don’t use eggs in my gourmet guava duff.
The answer was (still is) “because I don’t like them or eat them”… and I don’t make anything for anyone that I don’t enjoy or endorse myself.
But the question that wasn’t answered is:
“Why do people even use eggs in their ‘duff’?”
The answer is primarily twofold:
Reason 1
They want a cake or a duff-like dessert that is almost fool-proof to make and hides any other potential shortcomings (like missing moisture, quality, or flavor).
Reason 2
They want to drastically cut the cooking time.
Eggs increase leavening and make a popular, fluffy consistency like cake or other pastries. More importantly perhaps, because of their leavening ability, eggs can cut preparation time by as much as 50% or more. Traditional/original guava duff/dough could take up to two or even three hours (for a very large duff) to cook.
Gourmet Guava Duff
So what does this mean?
In short, eggs in ‘duff’ don’t make duff, they make something else, albeit another potentially delicious guava-flavored dessert… but it is not duff. And it is time to stop calling it that.
Many or most of the best things in life take time to develop and this is often not appreciated in modern life where a majority of people are looking for the quickest thing to satisfy them.
I’m so happy and grateful for the people who understand what real duff is and still seek to enjoy it, especially if it helps them reminisce about a better, easier, more intimate time spent with the people closest and dearest to them.
