香滑炒蛋 Scrambled eggs

Scrambled-eggs

份量Serve:  4

材料 INGREDIENTS
8 隻雞蛋 8 large free-range eggs
海鹽 sea salt
現磨黑胡椒碎 freshly ground black pepper
少量無鹽牛油 a small knob of unsalted butter

做法 Method
1. 把蛋打入量杯
1. Crack the eggs into a measuring jug.

2. 加入少量鹽及打勻
2. Add a tiny pinch of salt and pepper, then use a fork to beat them together well.

3. 平底鍋開小火, 放入牛油
3. Put a medium saucepan over a low heat and add the butter.

4. 待牛油慢慢溶化並開始起小泡, 小心地倒入蛋液
4. Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.

5. 用木匙慢慢將蛋攪拌,利用抹刀可把鍋邊的蛋液均勻拌入
5. Stir slowly with a wooden spoon, or a spatula if you’ve got one, so you can get right to the edges of the pan.

6. 繼續攪拌直至雞蛋有柔滑感,當仍有少許未熟的蛋液便離火。鍋中餘溫會把雞蛋煮至全熟。
6. Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.

7. 用輕牛油多士伴食
7. Serve with lightly buttered toast.

建議添加品:
可於蛋液中添加以下1至2種材料以增加風味:
少量新鮮香草,摘下葉片並切碎
1/2 隻辣椒,去籽並切碎
2湯匙鮮青豆

Optional:
try adding one or two of these to the beaten egg mixture for extra flavour:
a few sprigs of fresh soft herbs, leaves picked and finely chopped
½ a fresh red chilli, deseeded and finely chopped
2 tablespoons fresh podded peas

More about this recipe: http://www.jamieoliver.com/recipes/eggs-recipes/scrambled-eggs

Special thanks on translation: Ms Ida Lam

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