班尼迪蛋

| EN
| EN
難度
3/5
需時 (分鐘)
30
份量 (人)
2
難度
需時 (分鐘)
份量 (人)
3/5

30

2

材料

  • 煙三文魚 2片
  • 圓麵包 1個
  • 雞蛋 2個
  • 蛋黃 3個
  • 白醋 15克
  • 適量
  • 胡椒 適量
  • 檸檬汁 5克
  • 白酒 30克
  • 牛油 50克
  • 2 slices Smoked Salmon
  • 1 Round Bread
  • 2 Egg
  • 3 Egg Yolk
  • 15g White Vinegar
  • Pinch Salt
  • Pinch Pepper
  • 5g Lemon Juice
  • 30g White Wine
  • 50g Butter

烹調步驟

1

先製作荷蘭醬,放3個蛋黃,加入適量鹽和胡椒調味,攪拌均勻

Make Hollandaise sauce first. Add 3 egg yolks, season with salt and pepper and stir well

2

加入檸檬汁攪勻

Add lemon juice and mix well

3

加入白酒攪拌至淡黃色

Add white wine and stir until light yellow colour

4

燒一鍋水,用中小火把水加熱至快要沸騰的溫度

Heat a pot of water to boiling temperature with medium heat

5

把裝有荷蘭醬的盤子放在鍋上並開始攪拌

Place the dish with Hollandaise sauce above the pot of water and start stirring

6

利用水蒸氣把醬加熱,注意要慢慢攪拌,防止底部凝固,攪拌至沙律醬的稠度

Use water vapour to heat the sauce. Stir slowly to prevent the sauce from solidifying and stir until obtaining a uniform consistency like the salad dressing

7

加入溶化的牛油,攪勻

Add the melted butter and stir well

8

製作水波蛋,用小火燒一鍋熱水

Make poached eggs. Heat a pot of hot water with low heat

9

加入白醋讓蛋白更易凝固

Add white vinegar to make the egg white more easily coagulated

10

用筷子攪拌,令熱水形成漩窩

Stir the post of hot water with chopsticks

11

在水渦中央輕輕放入雞蛋

Gently place the eggs in the centre of the water

12

慢煮4分鐘後把蛋取出,烹調時間可按個人喜好改變,以調整蛋黃的熟度

Remove the eggs after 4 minutes of slow cooking. The cooking time can be changed according to personal preference to adjust the thickness of the egg yolk

13

把圓麵包切半,放在碟上

Cut the bread into half and place it on the plate

14

放上煙三文魚

Put the smoked salmon on the bread

15

放上水波蛋

Put on the poached egg

16

淋上荷蘭醬

Add the Hollandaise sauce

17

灑上一點辣椒粉和蕃茜碎作裝飾,完成

Sprinkle a little chilli powder and parsley flakes for decoration. Finish

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