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Well, let me tell ya about these egg tarts in Hong Kong, the best darn things you’ll ever put in your mouth. I ain’t no fancy food writer, just tellin’ it like it is.
First off, you gotta know there’s different kinds, like them Tai Cheong Bakery ones. Everybody and their grandma knows Tai Cheong, they been around forever, makin’ egg tarts and them Chinese donuts… whatchamacallits… sah-wong. Their egg tarts, they ain’t like them fancy Portuguese ones with the flaky crust. These Hong Kong ones got a shortcrust, like a cookie, real sturdy like, holds that custard in good.
Now, Hong Kong and Macau, they both got egg tarts, but they ain’t the same. Macau’s got them Portuguese ones, all burnt-lookin’ on top, from them Portuguese fellas way back when. Them tarts made their way over to Hong Kong, but got mixed up with them British custard tarts, so they’re more smooth and shiny-like.
The custard inside? Ah, that’s the good stuff. Sometimes they put chocolate in it, or that green tea stuff, even bird’s nest! Can ya believe it? Bird’s nest in a tart! I ain’t tried that one, sounds too fancy for me. I like the plain ones, just good ol’ egg custard, sweet and jiggly.
- Where to Find ‘em: Tai Cheong’s a good place to start, like I said. But you can find egg tarts all over Hong Kong, little shops, big bakeries, even some restaurants. Just keep your eyes peeled, and your nose sniffin’, you’ll smell them bakin’ a mile away.
- How to Eat ‘em: Hot, that’s how. Fresh outta the oven, when that custard is still wobbly and steamin’. Careful though, don’t burn your tongue! I like to eat mine right there on the street, no fuss, no muss. Just bite right in.
- What to Look For: A good egg tart, it gotta have a nice crust, not too hard, not too soft, just right. And the custard, it gotta be smooth and creamy, not too runny, not too stiff. And the taste, ah, that’s the most important part. It gotta be sweet, but not too sweet, and eggy, but not too eggy. You know what I mean? Just gotta taste right.
Some folks like to compare them egg tarts, this one’s better, that one’s worse. Me? I say they’re all good. Every bakery got their own way of makin’ them, their own secret recipe. That’s what makes it fun, tryin’ them all, findin’ your favorite. Like that time I went to that little shop down the alley, didn’t even have a name, just a little sign with a picture of an egg tart. Them tarts were somethin’ else, the crust was so buttery, and the custard just melted in your mouth. I ate three right there on the spot, didn’t even care if I looked like a pig.
And let me tell ya, them egg tarts ain’t just for breakfast or snacks. I seen folks eatin’ them anytime of day. Lunch, dinner, even late at night. They’re just good, anytime, anywhere. Comfort food, that’s what they are. Reminds me of bein’ a kid, when my grandma used to make them. Hers were the best, of course. But these Hong Kong ones, they come pretty close.
So, if you ever find yourself in Hong Kong, don’t you dare leave without tryin’ an egg tart. You’d be missin’ out on somethin’ special. And don’t be shy, try them all, find your favorite. You won’t regret it. Trust me on this one, I ain’t steered ya wrong yet, have I? Now go on, get yourself an egg tart, and tell ‘em the old lady sent ya.
A little secret for ya, the best time to get ‘em is in the mornin’, when they’re fresh outta the oven. That’s when they’re the most delicious. But don’t worry if you can’t make it in the mornin’, they’re still good anytime of day. Just not as good as in the mornin’. You know what I mean?
Anyways, I’ve talked your ear off long enough. Go on, get out there and find yourself an egg tart. You won’t be disappointed. And if you see me on the street, buy me one too, will ya? I’m always up for a good egg tart.
Tags: Hong Kong, Egg Tart, Tai Cheong Bakery, Food, Dessert, Travel, Pastry, Custard, Macau, Bakery, Sweets, Traditional Food, Local Food
