Scrambled eggs with chives on top served with two pieces of brown toasts

香滑的西式早餐炒蛋

這個超簡單的炒蛋食譜不加牛奶或忌廉,味道卻讓人喜出望外,可以說是色香味俱全,你也試一試吧。

English Version Click Here

份量:一至二人份

準備時間:2分鐘

烹調時間:3分鐘

食材

  • 大雞蛋三隻
  • 岩鹽少許
  • 黑胡椒少許
  • 無鹽牛油約克
  • 細香蔥少許

烹飪步驟

cracking an egg into a bowl

打3顆大雞蛋在碗裏。我用的是日本白蛋,味道很香,顏色也很吸引人。

put a some salt into a bowl of eggs with a pink tea spoon

放少許岩鹽。



Add freshly grounded black pepper into a bowl of eggs

加少許即磨黑胡椒。

Wish the eggs in a white bowl with a fork

然後把蛋用餐义攪拌,我不太喜歡攪太均勻,我喜歡炒蛋有花紋。

Pour whisked eggs into a pan with melted unsalted butter

中低火燒熱平底鍋,加牛油,然後倒入蛋液。



The edge of the eggs in a non-stick pan start to set

蛋液的外圍開始凝固。

Using a grey spatula to move the egg mixed to the middle of a pan

馬上用鏟子把周邊凝固的蛋向鍋中間撥,要撥過中間點,所以中間的蛋不會過熟。

scrambled eggs in a pan is almost cooked

在大部分的蛋液凝固後就關火,用鍋的餘温把蛋炒好。然後馬上剩起,放上細香蔥。

perfectly cooked scrambled eggs with chives in a white plate

炒蛋千萬別炒太熟,只要蛋液剛凝固就可以了。細香蔥是畫龍點睛,在賣香草的店裏可以找到。

請看西式早餐炒蛋做法的錄影片段

1 Comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!
%d 位部落客按了讚: