The Spaniards introduced leche flan, pastillas de leche, and yemas in the Philippines. Egg yolk is the main ingredient of these desserts and separated from

egg whites. According to historians, egg whites were used as ingredient of mortars.

These are used to bind materials for the construction of churches and other

architectural structures during Spanish colonial period in the Philippines. The egg

yolks and egg white were separated. The egg whites were mixed with lime, sand,

water, and some special ingredients to make the mortar. The egg yolks, instead of

being discarded, were used to make leche flans and other delicacies.

What Do You Think?

1. If the church builders used egg white as a binder for mortars to build

churches during Spanish colonial period, do you think we can still use egg

white as one of the materials in building structures at present? Why or why

not?