Here is the thing...
A few months ago I was taking a shower and thought: Why not having eggs sweet instead of savory? So I started some "tests" like, poaching them in a 50/50 syrup, or boiling them and then finishing on the syrup. On the first test the egg completely fell apart, on the second one, only the white was sweet. It seems the whites dont go well with the sugar (please, if someone knows the chemical issue here, explain)
The only thing that worked was poaching them and then placing a very thin isomalt chip and then melting it with a blowtorch so it "encapsulates" the egg... is the closest Ive got, but its not really what I want.
Any ideas?
Sorry for my bad english, Im from Argentina (not a native speaker)
