Kogel mogel

Kogel mogel is a homemade dessert of raw egg yolks and sugar beaten together until creamy, with roots in Central and Eastern European Jewish communities, where it became known by this name in the 17th century. Optional additions include honey, vanilla, cocoa, rum or whipped cream. Beyond its role as a sweet, it has long served as a transition food for infants and as a folk remedy for colds and sore throats, a use that gained renewed popularity during food shortages of the Communist era in Eastern Europe and has since received some research attention in Israel. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/