Much ado about egg tarts

Pasteis de Belem. So well-loved all over Southeast Asia as the Portuguese egg tarts.  When in Portugal, I have to have ’em every day!

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The original egg tarts

The original pasteis tastes incredible!  I have a bit of a history with these egg tarts.  One of my assignments during the KFC launch in Myanmar was to sample all egg tarts across town (about five bakeries in total in Yangon) and study their price points and diameters.  You see, in some parts of Asia Pacific, egg tart sales make up about 22% of the chicken shoppe’s top line during festive times.  I find the butterfly effect simply fascinating: monks used egg whites to starch clothes and make pastries with leftover yolk; then separation of the state and the church forced the “conventional” pastries to the open market; centuries later, there I was, accidentally ended up with the duty to sell them to unsuspecting Myanmar consumers under a U.S. name.  I find all of it wacky and fascinating at the same time.

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