此生必學蛋料理絕招Essential Egg Cooking Skills
煎蛋(Fried egg)
關鍵秘訣：熱鍋熱油轉小火
熱鍋熱油轉小火 蛋白酥 蛋黃嫩
Key Tip: Heat the frying pan with oil then reduce to a low flame
Heat the frying pan with oil then reduce to a low flame. This makes the egg white crispy and the yolk tender.
材料：
雞蛋 1顆
Ingredients:
1 Egg
作法：
熱鍋倒入1大匙油，打入雞蛋，以小火慢煎至蛋白凝固且邊緣微焦。
用鏟子將蛋對折輕壓定型成荷包狀，翻面再煎約半分鐘即可起鍋，依喜好加入鹽或調味料。
Preparation Method:
Pour 1 tablespoon of oil into the frying pan followed by the egg. Slowly fry until the egg white solidifies and the edges start to turn golden brown. Take the spatula and fold the egg in half, gently pressing it into a purse-like shape. Turn it over in the pan and fry for about half a minute then add salt according to taste.
美式炒蛋(American-style scrambled eggs)
關鍵秘訣：加鮮奶油
鮮奶油增加香氣 讓蛋又滑又嫩
Key tip: Add fresh cream
Adding fresh cream enhances the aroma, smoothness and tenderness of the eggs.
材料：
雞蛋 4顆
鮮奶油 40㏄
無鹽奶油 2大匙
Ingredients:
4 eggs
40cc fresh cream
2 tablespoons unsalted butter
調味料：
鹽 1/4茶匙
Seasoning:
1/4 teaspoon salt
作法
雞蛋加入鮮奶油及鹽打勻備用。
熱平底鍋，加入無鹽奶油以小火加熱至奶油融化。
將雞蛋倒入鍋中，開小火，用平鍋鏟將蛋液用推的方式鏟動，讓蛋成片狀慢慢凝固，至蛋凝固成型即可起鍋。
Preparation Method
Add cream and salt to the eggs, beat well and set aside.
Heat up a frying pan, put in the unsalted butter on low heat until the butter melts.
Pour the eggs into the pan, turn up the heat, and with a flat spatula, push the eggs around the pan slowly letting the eggs form into solid pieces. Remove from the pan when solidified.
水波蛋(Poached egg)
關鍵秘訣：白醋＋漩渦
白醋加速凝固 蛋白不易破裂
Key Tip: Vinegar + swirling water
White vinegar speeds up egg white solidification making it harder for it to break apart.
材料：
雞蛋 1顆
水 1500㏄
鹽 1大匙
白醋 30㏄
Ingredients:
1 Egg
1500cc of water
1 tablespoon salt
30cc white vinegar
作法：
水煮開，加入鹽及白醋；雞蛋打入小碗中。
用勺子在鍋內繞圈讓水形成漩渦。
關火，沿漩渦的中心倒入雞蛋，讓雞蛋在中心凝結成蛋包不致散開。
蓋上鍋蓋燜約4分鐘後撈出即可。
Preparation Method:
Boil water in a small pot and add salt and vinegar; crack an egg into a small bowl.
Swirl the water around in the pot with a spoon to create a whirlpool effect.
Turn off the heat, pour the egg into the center of the whirlpool. Let the egg solidify in the center so it does not spread out.
Cover the pot and let simmer for about 4 minutes and it will be ready to serve.
水煮蛋(Soft boiled eggs)
關鍵秘訣：加鹽巴煮
鹽讓蛋殼不易破裂 蛋黃維持半熟
Key Tip: Add salt into the boiling water
Adding salt keeps the shells from breaking easily and lets the egg yolk stay partially soft.
材料：
雞蛋 4顆
水 1500㏄
鹽 2大匙
Ingredients:
4 eggs
1500cc of water
2 tablespoons salt
作法：
水入鍋，冷水加入鹽及雞蛋。
開大火煮至水滾。
關火蓋上鍋蓋燜約3分半鐘後撈出即可。
Preparation Method:
Pour cold water into a pot, add salt and put the eggs in. Turn on high heat until the water boils. Turn off the heat and cover the pot. Let simmer for about 3 1/2 minutes and the eggs should be ready to serve.
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