小菜
由 CookWhatHK0 次收藏
烚蛋以雞蛋加白醋慢煮至滾，熄火加蓋焗十分鐘，再過冷河，蛋身嫩滑易剝。
把雞蛋放入煲中，加水蓋過。
Place the egg in a pot and cover with water.
加入白醋，慢慢煮滾，水滾透後即熄火。
Add the vinegar and slowly bring to a boil; once it boils fully, turn off the heat.
加蓋，讓雞蛋焗10分鐘。
Cover the lid and let the egg rest for 10 minutes.
然後用冷水過冷河。
Then cool it off in cold water.
