Circular vessel
Of custard-y perfection
Behold, the egg tart
Oh man, I love these things. They had them in the Paris Baguette chain bakery in Korea too and for an unfortunately long time, I just passed them by. ‘Egg tart’ sounded weird and gross, like a quiche without the redeeming vegetables, meat, cheese.
Then I actually tried them, with the assurances of a trusted friend, and that’s when love was born in this universe.
While Taiwan is not the birthplace of the egg tart, it seems to have embraced it to a far greater extent than Korea. For this, I am grateful.
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Kelsey Ehler, AKA The Great Kelsini 