It is my opinion that all savory dishes can be improved by putting a fried egg on top, and I've yet to find an exception.
However, the idea of doing that to a sweet dish seems totally foul.
Considering that eggs are ingredients in many desserts, like cake batters, curds, and meringues, why would that be? It's not just that they're not sweetened, because you can use, for example, unsweetened cream cheese in both a sweet pastry or a savory one.
Am I wrong in my premise? Are there sweet dishes with eggs that are used without mixing them into the other ingredients?
Best Answer
Korean gyeran-ppang is a small sweet cake with an entire egg cracked into each before baking. They might be an acquired taste, or maybe take some practice--my friend who studied abroad in South Korea loves them. I made them myself, and they were okay, but... Not my cup of tea in the end. I shouldn't have been too surprised; I dislike runny yolks. One of them came out absolutely perfect: the egg in the center was just barely set into a sort of mildly sweet custard, but the rest... shudders.