Hey there, y’all! Let’s talk about somethin’ real tasty – egg tarts! I ain’t no fancy chef, but I know what’s good eatin’. And let me tell ya, sellin’ egg tarts, that’s good business, especially if you make ’em right.
First off, what kinda egg tarts we talkin’ about? You got them Portuguese egg tarts, all fancy and whatnot, with that burnt top. Then you got them Hong Kong style ones, smooth and creamy, like what you see at them dim sum places. Each one’s a bit different, ya know, gotta treat ’em special.
- Portuguese Style: These fellas gotta be warm, that’s how folks like ’em.
- Hong Kong Style: Now these, some folks like ’em cold, some warm, it’s all up to you.
So, if you gonna sell these egg tarts, you gotta know how to keep ’em fresh. If you just made ’em, well, they good for a few hours sittin’ out. But if you ain’t gonna sell ’em all right away, stick ’em in the fridge, that’s what I do. They’ll last a good few days like that. Heck, you can even freeze ’em if you got too many, they’ll last a whole month, but I don’t like doin’ that, fresh is always better.
Now, folks are gonna ask ya, “how do I warm these up?” ‘Cause nobody wants a cold egg tart if it’s supposed to be warm. Tell ’em, the best way is in the oven. Yeah, I know, it takes a bit longer, but it’s worth it. Heat that oven up to about 350 degrees, somethin’ like that, and stick them tarts in for about 10 minutes. They’ll come out all warm and crispy, just like when they was first made. Don’t got time for that? Well, you can use that there microwave, just zap ‘em for a bit, they’ll get warm, but ain’t gonna be as crispy. I tell ya, the oven makes it better.
But if you wanna be real good, tell ‘em “Put it in the oven at 390F and bake them for about 5 minutes. The custard will be nice and warm and the pastry should be crisp and flaky again!”. That’s what my daughter told me, she knows these things.
Now, let’s talk about makin’ these egg tarts. I ain’t got no fancy recipe, just good ol’ fashioned know-how. You need good eggs, real butter, none of that fake stuff, and some milk. And don’t forget the sugar, gotta make it sweet! For the crust, well, that’s a bit trickier. You can buy it pre-made if you ain’t got the time, but makin’ it from scratch, that’s the real deal. It takes a bit of work, rollin’ and foldin’, but it’s worth it.
When you sellin’ these egg tarts, make sure they look pretty. Don’t just throw ’em in a bag. Get some nice boxes, or those little paper things. And always, always, smile and be friendly. Folks like a friendly face, makes ’em wanna buy more. And remember the most important thing, you gotta tell ‘em what they buyin’!
Here’s a little secret, if you wanna make extra money, offer different flavors. Maybe some with a bit of cinnamon, or some with fruit on top. People love choices, and they’ll pay a little extra for somethin’ special. I tried addin’ some apple in them once, oh it was good.
So, there ya have it, some good ol’ fashioned advice on sellin’ egg tarts. It ain’t rocket science, just good food, made with love, and sold with a smile. Now get out there and start bakin’!
And one more thing, don’t go chargin’ too much, and don’t go chargin’ too little. Find the right price, and folks will keep comin’ back for more, you’ll see. That’s how you make a livin’, good food and good prices, that’s the key!
