A colleague treated egg tarts today.
For some kinds of food, the timing of serve fundamentally affects its taste. Egg tart is one of those. Only the freshly baked tart could "move one's index finger". The pastry crises, the egg filling trembles, food lovers could mix hardness and softness in one mouth.
Once cooled down, the savory stuff becomes abandoned. Unlike other tarts, say fruit or coconut ones, cold egg tart is quite unwelcoming. The sweet fragrance fades out. There would be a layer of ambiguous water floating on the egg custard. Taste one bite, the hardened pastry becomes sticky. The cold custard is too static to raise one's appetite. It is difficult to swallow.
So, having traveled for quite a distance, the egg tarts treated today were already at room temperature. As a picky eater, I relinquished my share and gave it away to another one whose hunger outweighs taste.
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