Let’s talk about the ingredients involved in making these yummy snacks and increasing egg tart calories. Egg tart calories are good for growing adults. Apart from its mouth-watering flavors and heritage, it’s also a good thing to add to your diet. It comprises a soft, creamy center filling with an outer crunchy crust. Hands down, egg tarts are one of the best pastries out there. With hundreds of different restaurants specializing in egg tarts, it is highly debatable and difficult to crown a single one as the “best egg tart Singapore,” but here are some of the best options to choose from Tai Cheong Egg Tart, Madeleine Egg Tart, and Chinatown Egg Tart. Over the course of many years, the Portuguese egg tarts expanded, evolved, and ramified into the dozens of different types and styles of egg tarts there are today, like the diamond shaped Tong Heng egg tart, for example. These historic Cha Chaan Tengs are still present in Hong Kong today, and you should definitely check them out if you plan on visiting Hong Kong! This included milk tea, egg tarts, and the French toasts. These tea restaurants had a special charm: a) they were inexpensive, and b) they served Western Cuisines with a special Chinese touch to them. In Hong Kong, egg tarts were introduced through their famous “tea restaurants.” After World War II, eateries called Cha Chaan Tengs (tea restaurants) started making waves in Hong Kong. So, in order to draw in more customers, the owners of these stores came up with the clever strategy of inventing new food items weekly, and the marvel of egg tarts was also a product of these experimental inventions. Back in the day, the competition to draw customers used to be fierce. Just like their English and other European cousins, The Portuguese are also famous for their notorious exploratory expeditions, which first landed in the Guangzhou province in 1513, while the British colonized Hong Kong in the early 1840s.Īnother historical legend says that the Chinese-styled egg tarts were incepted due to the competition between the departmental stores. So, the mind begs the question How did these egg tarts make their way to China? A country not just 9000 kilometers away but on an entirely different continent? The answer’s quite simple. However, all is fine that ends fine the refinery owners opened the Fábrica de Pastéis de Belém, which is still run today by the descendants of its original owners and serves these delicacies based on the original recipe! Unfortunately, the aftermath of the Liberal Revolution in 1820 drew a turbulent path for the future of these delights, and the monks of Jerónimos Monastery sensed an impending closure and first tried selling these pastéis de nata to a nearby sugar refinery, and then were compelled to shut down and sell off their recipe to the said sugar refinery. It is said to be believed that these monks had been dwelling in France and needed to make use of the egg yolks that were being wasted because the egg whites were used up to starch the clothes in the laundry, and voila, they came up with these delicacies! They were allegedly first made by the monks in Jerónimos Monastery in Lisbon in the 13th century. The Portuguese versions of the egg tarts are called the pastéis de nata and have a funny origin story. It is speculated that they were served during the coronation of King Henry IV in 1939, and back then, they were called Doucet’s or darioles. The English version of these egg tarts is also called custard tarts and has been around since medieval times. Though the egg tarts are commonly referred to as the Chinese dan tats or the Chinese egg tarts, these irresistible delicacies have their historic roots traced back to none other than the Great Britain and Portugal! However, both the Portuguese and the English versions themselves can also be traced back to their origins from the uncrowned but undisputed king of pastries and confectionery, France, while the egg tarts that are to be found in Chinese bakeries and restaurants are slightly distinct from their European counterparts.
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