Alright, let’s yak about them egg tarts, you know, the ones them city folks in Hong Kong love so much. I heard tell there’s all sorts of places sellin’ ’em, from fancy bakeries to them fast food joints. Don’t ask me how I know, I just hear things, you know?
So, this one place, Tai Cheong Bakery, they say it’s been around since way back, 1954 they say. That’s a long time, even for an old biddy like me. They make these egg tarts that everyone’s always goin’ on about. World famous they call ’em. Hmph, world famous. Guess they ain’t tasted my custard pie, eh?
Anyways, these egg tarts, they weren’t always around, see? They came from some place called Guangzhou, back in the old days, durin’ the war or somethin’. But back then, only the rich folks could get ’em, in them fancy restaurants with white tablecloths and all. You know, the kind where they charge you an arm and a leg for a bite of somethin’ you could make better at home.
- First, only rich folks got egg tarts.
- Then, them cha chaan teng places started sellin’ ’em.
- Now, everyone and their grandma’s eatin’ ’em.
Then, these cha chaan tengs, whatever them are, they started makin’ egg tarts too. That’s when the regular folks, like you and me, could finally get a taste. And let me tell ya, them Hong Kong folks, they went crazy for ’em. Workin’ men, ladies, kids, everyone wanted a piece of that egg tart action.
Now, you got all sorts of egg tarts in Hong Kong. Some with that burnt sugar on top, some with a smooth, creamy fillin’. It’s all the same to me, as long as it tastes good, I say. I heard tell there’s even a fast food place, like that chicken place, KFC, they sell egg tarts too! Can you believe it? A chicken place sellin’ somethin’ sweet like that. But folks seem to like it, so who am I to judge?
I heard they call ’em Portuguese egg tarts sometimes. Seems like them Portuguese folks brought ’em over to Macau first, then they came to Hong Kong. Them Macau ones, they look a bit different, more burnt on top. But I reckon they all taste pretty good. It’s just eggs and sugar and milk, ain’t it? Can’t go wrong with that.
I heard them egg tarts gotta have a nice, smooth inside, like custard, and a golden top. That’s how you know it’s a good one, they say. But me? I like it when it’s still warm, fresh outta the oven. That’s when it’s the best. Nothin’ like a warm egg tart with a cup of hot tea. That’s what I always say.
So, if you ever find yourself in Hong Kong, go get yourself an egg tart. Don’t matter where you get it from, just try one. You might like it, you might not. But at least you can say you tried it. And don’t go thinkin’ them city folks know everything about egg tarts. Sometimes, the best cookin’ comes from the simplest places. You just gotta know where to look.
And don’t you forget it. Now, where’s my tea?
Anyways, I’m done yappin’ about egg tarts. Go on and try one yourself. And if you don’t like it, well, more for me, I say! Hmph.
Tags: [Hong Kong Egg Tarts, Tai Cheong Bakery, KFC Egg Tart, Cha Chaan Teng, Portuguese Egg Tarts, Food History, Hong Kong Food, Bakery, Pastry, Dessert]
