Sweet festive flavours, fun and egg-citement

While eggs usually bring one particular holiday to mind, they should, in fact, make us think of every holiday and festivity.
Food is integral to celebrations and eggs are the invisible miracle running through it all – can you imagine eating a Christmas pudding without a velvety egg custard, Hanukkah without that beautiful egg-bread, challah, or a Scot without a Scotch egg or two to ease the traditional sipping of whisky (uisge beatha – water of life) at Hogmanay?
The festive season is a time to indulge, which means cakes and desserts are definitely on the menu, and while there are some interesting vegan alternatives, baking with eggs adds a richness and luxe mouthfeel that just can’t be beat.
We all love a festive get-together, whether it’s a beach braai with friends, a brunch with mom or the cook-for-days Christmas extravaganza.
Through it all, eggs are always there – adding that pop of brightness to braai potato salad, taking the star turn in quiche or shakshuka at brunch and binding all our over-indulgence dreams together at the Christmas dessert table.
Any idea which sweet treats you’ll be serving?
While custard is always a must, there are exciting new – as well as many revered – egg-based desserts you should consider this year.
Right on trend and taking the world by storm – and our taste buds really can’t wait – is Basque-baked cheesecake.
Originally from the Basque area of northern Spain, this delight has no crust, is dark and deeply caramelised and will be your new favourite from the very first soft, silky bite.
Then add to the banquet of sweets and puds a round of individual tiramisu and caramel trifles, a traditional egg and coffee custard with sweet sponge biscuits, all served fabulously chilled, making it perfect for our hot South African December – and blissfully easy to prep-ahead.
This 1960s invention from the Veneto region of Italy is pure indulgence, with eggs adding magic in their usual demure yet unmissable way.
Baked coconut pudding with passionfruit sauce is a wonderful self-saucing pud you can even make on the braai – yes, no word of a lie there! And everyone will be clamouring for seconds of its warm, cakey pleasure.
Not a fan of warm puddings in summer?
Then it just has to be light and luscious white chocolate semifreddo with roast peaches.
This is a soft Italian ice cream that’s divine with any of the flavour some fruit you can get your hands on at this time of year – mangoes, strawberries, nectarines, you name it.
And when your sweet-tooth has been satisfied, it’s good to remember that eggs are a clever, healthy way to snatch a quick meal – breakfast, lunch or dinner – between the many moments of celebration and revelry.
That they cook in next to no time and always taste great are simply festive gifts from the gods.
(Information: South African Poultry Association)