First time I made it, I received a compliment from friends, all too familiar with superb foods in Hong Kong and Taiwan. They said it was by far the best egg tart they've eaten anywhere! I was flattered!! I, however, modified the recipe some (more because I was short on some items).
I used about 7 eggs (v. 9 eggs), added ~5tbsp more water into the sugar-water syrup.. Prior to filling the designing the edges of the crust, I put them into the cooler to keep the dough firm and easier to work with (I made it in the heat/humidity of mid-summer). I think I decreased the temperature some to 440 (v. 450) and let it bake for 15 - 20min. I say watch your egg tarts and be careful to not let it overcook. If the center egg portion is firm when you pull it out, it will taste a little over-eggy. If it is barely jiggly, I think that's ideal.
The second time I made this recipe (1 year after my first time!), I forgot I did not have evaporated milk so I used dehydrated milk powder -- Bad Idea. I did not modify the egg and water amount so this produced over-firm egg tarts. It was definitely edible (and perhaps enjoyable in its own way) but not worthy of more compliment than "Ya, it's good."
** Other reviews said the egg mix is more than what you need, and they are Correct.. ~4 medium-sized egg tarts more. I forgot to experiment reducing the amount this time, but I suggest you keep that in mind (: If you'd rather have more than not enough, you are golden.. no worries! Overall, Great Recipe!!
Was this review helpful?
0 users found this review helpful
First time I made it, I received a compliment from friends, all too familiar with superb foods...