Why are the eggs added into the dry mixture instead of the wet mixture?
I followed the recipe as it is written, but struggled with the concept of adding the eggs into the flour instead of into the wet mix. I am just curious as to why it is this way - any semi-scientific explanation? All the American wet-dry mixtures I've ever tried add the egg to the wet mix. So curious! Haven't tasted them yet but I'm sure they will be lovely. Any chance to grind some fresh cardamom I'm there.