Scrambled eggs 美式炒蛋


Ingredients 材料

  • 8 large free-range eggs 八粒雞蛋 (大)
  • sea salt適、微量海鹽
  • freshly ground black pepper 微量黑胡椒粉
  • a small knob of unsalted butter 少許無鹽牛油

Method 做法

1. Eggs are delicate and will continue to cook even after you’ve taken them off the heat, so it’s really important to remove them just before they’re ready, so that they’ll be just right by the time you come to eat them. 雞蛋非常奇特,即使離開了火,它們還會變熟一點,所以為了確保熟度剛好,最好的做法便是在未全熟前將雞蛋離開火源。

2. Crack the eggs into a measuring jug.  將雞蛋打入量杯中。

3. Add a tiny pinch of salt and pepper, then use a fork to beat them together well. 添加一小撮的鹽與黑胡椒粉,再用叉子將雞蛋打散。

4. Put a medium saucepan over a low heat and add the butter. 用中火預熱中型平底鍋,並添加牛油。

5. Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs. 等牛油慢慢融化並開始冒泡,這時就可以小心地倒入雞蛋。

6. 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. 慢慢地用木勺或抹刀攪拌雞蛋。

7. 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. 繼續輕輕地攪拌直至雞蛋變得柔滑微熟,還有些流動的蛋液,便可以將平底盤遠離火源,因為平底盤還有些熱,會持續將雞蛋煮至完美的熟度。

8. Serve with lightly buttered toast. 配上擦了層薄薄牛油的烤麵包食用。


Special Thanks to Yin Yan Cheang for the Chinese Translation

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