Why do Japanese desserts have so many eggs?

The colour of egg yolk is a national preference. Pretty much each market has a different hue. Farmers usually feed carotin in the required amounts to colour the yolk.

Egg yolks (and whites) can have different colours, depending on the feed. High amounts of cotton seeds may result in slightly green-ish yolks and slightly rosé egg whites, for example.

I raise chickens and an oranger yolk indicates a more varied diet. They can get very dark in free range chickens that eat a lot of different foods.

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It’s just a cultural difference. Desserts in Japan (and East Asia generally) are much fluffier/lighter in texture than American desserts, though richer in flavor, which is achieved in cakes through whipping a LOT of egg whites and adding the yolks to the base of the cake. There’s also typically less sugar and less flour (relying instead on egg whites for structure) in Japanese desserts than American ones, which contribute to lighter, less sweet desserts.

Orange because Marigold petals contains carotene as well as other beneficial components.

Chickens are some of the easiest to keep livestock, especially on small cramped islands. Eggs are very nutritious, high in protein, and simpler than meat production. Americans are into dairy-heavy in deserts, but the Asian tendency to lactose intolerance probably is a factor for using more eggs.

From what I've observed, Japan really likes to treat dessert as an occasional treat or novelty. So while the portions are vastly smaller and more expensive, they go ALL the way with their ingredients and quality. The more eggs that go into a recipe, the richer the final product is going to be.

I saw something once about Japanese feeding their chickens cayenne as it made the yolk more orange and have a better taste which was because the chickens can’t taste spice.

What everyone has said is pretty spot on. I would also like to add that eggs are relatively cheap in Japan. Fruit is ungodly expensive here.

It creates a different texture that is more preferred in asian desserts.

Edit: the amount of eggs, not the color.

Could you post a couple of recipes here? I have a feeling they still pale in comparison with typical desserts from my country (in terms of how many eggs they use), but I would like a reference first .