Comments on: Hong Kong Egg Tart (港式蛋挞) https://omnivorescookbook.com/hong-kong-egg-tart/ Modern Chinese Recipes Wed, 10 Jan 2024 15:21:04 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Maggie Zhu https://omnivorescookbook.com/hong-kong-egg-tart/#comment-222187 Wed, 10 Jan 2024 15:21:04 +0000 https://omnivorescookbook.com/?p=28470#comment-222187 In reply to Ann.

I’m sure you can! I have not tried it myself, but matcha powder should work really well with them.

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By: Ann https://omnivorescookbook.com/hong-kong-egg-tart/#comment-222112 Sun, 07 Jan 2024 02:46:23 +0000 https://omnivorescookbook.com/?p=28470#comment-222112 Could I add matcha to this recipe, to make matcha egg tarts?

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By: Cathy https://omnivorescookbook.com/hong-kong-egg-tart/#comment-220143 Thu, 09 Nov 2023 03:08:38 +0000 https://omnivorescookbook.com/?p=28470#comment-220143 5 stars
Great recipe! Delicious flaky crust and very mild filling. I realized my shortening had gone bad, so I substituted it with roughly 60%/40% coconut oil and butter. Turned out great.

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By: AlyC https://omnivorescookbook.com/hong-kong-egg-tart/#comment-219753 Fri, 27 Oct 2023 12:46:59 +0000 https://omnivorescookbook.com/?p=28470#comment-219753 5 stars
Wowzers, I am a newbie at baking but I attempted your recipe and it was Amazeballs! You propelled me to rockstar status with my family! Thank you so much. PS, I also tried your turnip cake recipe! Brilliant results. 🩷

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By: TScott https://omnivorescookbook.com/hong-kong-egg-tart/#comment-217315 Thu, 17 Aug 2023 13:55:10 +0000 https://omnivorescookbook.com/?p=28470#comment-217315 In reply to Mimi Wan.

Mimi, the pastries are similar, but are NOT the same. The Portuguese tarts are purposely burnt on top and do not taste the same as the supple HK egg tarts.

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By: Maggie Zhu https://omnivorescookbook.com/hong-kong-egg-tart/#comment-170664 Fri, 22 Oct 2021 14:08:31 +0000 https://omnivorescookbook.com/?p=28470#comment-170664 In reply to Max.

You should always follow the grams because it’s more precise. I had to round up the number when converting it to cups and tablespoons otherwise it’s gonna be very difficult to measure.

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By: Max https://omnivorescookbook.com/hong-kong-egg-tart/#comment-170606 Fri, 22 Oct 2021 04:14:24 +0000 https://omnivorescookbook.com/?p=28470#comment-170606 Hi, the grams and volume measurements on the filling don’t match up. For example 3/4 Cups and 3tbsp water is not 200g. Which is the correct measurement?

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By: Maggie Zhu https://omnivorescookbook.com/hong-kong-egg-tart/#comment-162806 Mon, 06 Sep 2021 15:17:52 +0000 https://omnivorescookbook.com/?p=28470#comment-162806 In reply to Jase.

I used a vegetable shortening.

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By: Jase https://omnivorescookbook.com/hong-kong-egg-tart/#comment-162405 Thu, 02 Sep 2021 23:50:11 +0000 https://omnivorescookbook.com/?p=28470#comment-162405 Hi Maggie, is the shortening used in the recipe a vegetable or meat shortening ? Thanks…

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By: Maggie Zhu https://omnivorescookbook.com/hong-kong-egg-tart/#comment-162036 Wed, 01 Sep 2021 13:51:17 +0000 https://omnivorescookbook.com/?p=28470#comment-162036 In reply to Angel.

You can. It will be a little denser but still tasty.

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