(Note: the triangle seems to be based on weights.)

A better name for the “dark breakfast” is simply “the gap”. Recipes at the top of the “gap” are egg-based, and you’ll of course taste the eggs in those; while the ones at the bottom use some eggs for structure, but for them an eggy taste would be undesirable.

That’s specially true if you note the “exceptions” to the gap aren’t actual exceptions:

• Some frittate take no milk, and some take only a bit of it (note: 40g milk for 6 eggs ≃ 12% milk, 88% egg). The only reason someone would add so much as 25% milk to their frittata like in the graph is because they’re planning to half-fry half-bake it, so they need to compensate for the lost humidity. As such it would be fairer to place them in the same spot as scrambled eggs.
• If I got this right, dan bing is a layered dish: spread batter thin on a pan, let it cook, flip it, add eggs. Some batter recipes are eggless, some are ~30% egg 70% flour once you disregard other ingredients. (Examples here and here.) As such, it sits in two spots of the triangle, each in a different side of the gap.

So. Hypothetically speaking, could you prepare a recipe falling right into the gap? Certainly. Would it be tasty? I may be wrong but I don’t think so. I think it’ll simply taste like an extra eggy pancake.

…

This hole… it was made for me.

I have to attempt this tomorrow. At the hour of breakfast, I will mix the dark ratio. How I will prepare it is a mystery even to myself, I have no doubt that some unholy process is required, but somehow I feel like I will know once the batter has been prepared.