小食
由 CookWhatHK0 次收藏
建議炒蛋與烘多士同步進行，或先烘多士再炒蛋；炒蛋擺久了會變乾。
準備好所有食材。使用冷藏的雞蛋會比較容易成形，而選用走地雞蛋則能讓炒蛋的香味更濃郁。
Prepare the ingredients. Cold eggs hold their shape better, and free-range eggs have a richer flavour.
將雞蛋打入碗中，接著加入花奶，大約每隻雞蛋配一湯匙花奶。
Crack the eggs into a bowl and add the evaporated milk, roughly one tbsp per egg.
放入鹽，再將所有材料打散拌勻，先放在一旁備用。
Add the salt and beat to combine. Set aside.
取一個小型的平底鍋，用小火將無鹽牛油融化。
Melt the unsalted butter in a small frying pan over low heat.
待牛油完全融化後，將之前打好的蛋液倒入鍋中。
Once the butter is melted, pour in the egg mixture.
煎蛋的整個過程都要保持小火，並且一開始不要攪動蛋液。
Keep the heat on low the entire time; don't disturb the eggs at first.
大約等待二十秒後，用刮刀輕輕地將鍋底已凝固的炒蛋從外緣往中間刮，讓上層還未凝固的蛋液流向鍋邊。
After about 20 seconds, use a spatula to gently push the set bottom layer towards the centre, letting the runny top layer flow outward.
再等約二十秒，重複剛才從外向內刮底層炒蛋的動作。
Wait another 20 seconds and repeat the same motion from the outside in.
重複這個步驟數次，直到炒蛋達到你喜歡的熟度即可關火。
Repeat several times, scrambling to your preferred doneness, then remove from heat.
將厚切多士的邊緣切掉，再放入多士爐中烘烤至香脆。
Trim the crust off the thick toast and toast it in a toaster.
多士烘好後，將炒蛋鋪在上面，即可。 贴士 建議在炒蛋的同時進行烘烤多士，或者可以先將多士烘好再炒蛋；因為炒蛋如果放置太久，會變得比較乾。
Once toasted, top with the scrambled eggs and serve.
