Egg tarts are one of my husbands favourite Chinese desserts. We always buy it from the Chinese supermarket. So I decided to bake some. This is my second attempt. The first bake didn’t turn out great. I used ready-made mini tarts from Tesco instead of making my own.
Last week, my mum and sister arrived in the UK and it has been great to spend some quality time together. My mum loves to cook Chinese meals and spending time with her reminded me of her cautions to eat eggs in moderation. She has always told me to just eat the egg white and leave the yolk as the yolk contains too much cholesterol. My mum has high cholesterol and this was the advice given to her by her dietician.
Mums always like to have the last word and so I can’t ever win by reasoning with her. But in fact, egg yolks are packed with goodness like calcium, iron, phosphorus, zinc, thiamine, B6, folate, pantothenic acid, omega-3 fatty acids, B12, vitamins A, D and E. There is an extensive list of nutrients just in the egg yolk itself. On the other hand, egg whites are only packed with proteins and water.