Mole eggs are a very old dish, which can be prepared in a number of ways depending on the period and country. Nowadays, it is one of the most typical Canarian desserts. The constant appearance of egg yolks in Canarian desserts is due to, as in other wine-producing regions, the use of egg whites in clarifying wine. Therefore the yolks are a by-product of this process and are almost always used in dessert-making. Preparation: Make a thick syrup with water, sugar, cinnamon, and the lemon peel. When this turns into thick strands,
take it off the flame and leave it to cool down a little. Take out the cinnamon and the lemon peel. Beat the yolks and add them slowly to the syrup, a spoonful at a time, stirring well. If necessary put it on a low flame, always stirring so it thickens, but never boils. Put the mixture in small bowls and cool them down before serving.