日式溏心蛋
繁
|
EN
繁
|
EN
難度
1/5
需時 (分鐘)
15
份量 (人)
2
難度
需時 (分鐘)
份量 (人)
1/5
15
2
- 23 3 月, 2019
- 6:00 下午
材料
- 雞蛋 2隻
- 水 500毫升
- 冰水 200亳升
- 2 Eggs
- 500ml Water
- 200ml Ice Water
烹調步驟
1
先將雞蛋放至室温溫度
Remove eggs from the fridge until room temperature
2
之後將水煲滾至100度,加入冰水,接着立刻放入已清洗的雞蛋,繼續大火煮6分30秒
Bring a pot of water to boil, then pour in the ice water. Immediately put in the eggs, continue to boil over high heat for 6 mins 30 seconds
3
熄火後將雞蛋取出後馬上放入冰水中沖洗,最後剝殼便成
Remove from heat and immediately rinse by ice water. Peel the skin and done