In the Philippines, eggs are often plainly eaten boiled or fried. They can be mixed in with ingredients to make sarciado or torta. And of course, they are used in many Filipino pastries and baked goods!
Yema is the Spanish word for “egg yolk.” This soft Philippine candy is shaped into a pyramid or a ball, and then wrapped in cellophane. It originated from Spain, where nuns in monasteries used egg yolks donated to them by winemakers (who used only the white part of eggs in their winemaking process) to make sweets and pastries.