For Hong Kong egg tart fillings, you typically use whole eggs and sweeten it with a simple syrup while Portuguese egg tarts include egg yolks, white sugar, and cinnamon. For this recipe, I stuck with egg yolks,
Hold soaked bread between both hands and squeeze out most of the water. Add each piece into your hot skillet. Incorporate the wet bread in with the chouiço mixture and continue to saute the bread in the skillet for about 10 minutes. At this point taste for salt and add if needed. Re...