Momotarō Yaki

Taste the richness of Momotaro eggs in madeleines

“Momotarō Yaki” made by Yamasaki Farm, a poultry farmer in Nankoku City, Kochi Prefecture, is a madeleine pastry made from “Momotaro eggs” produced at the farm. Nankoku City in Kochi Prefecture is located along the coast facing the Pacific Ocean.

The package says “founded in 1953,” which indicates that the farm has a long history. The madeleines I bought this time are made with “Momotaro Eggs,” a brand-name egg.

Upon opening the package and looking at it, the dough appears to have more of a sponge cake feel than a typical madeleine. The dough is said to be made with plenty of freshly picked eggs, 2.5 times more than flour, and I think this dough texture is due to the large amount of eggs it contains.

When I split it in two and looked at the cross section, I found that the dough is finished more like a sponge cake than a madeleine. The airy, fluffy texture looks delicious.

The “richness” that is said to be the characteristic of Momotaro Eggs can be clearly felt. It is a straightforward taste that brings the goodness of the ingredients to the forefront. The taste made us realize that good egg quality can bring out the maximum potential of the confectionery.