We all love them, whether it's breakfast, lunch or dinner.

無論是早餐、午餐還是晚餐，我們都愛吃。

So today I'm gonna show you my favorite way to cook eggs, scrambled and fried.

所以，今天我要向你們展示我最喜歡的炒蛋和煎蛋的烹飪方法。

I'll start the fried egg first and then I'll go straight to the scrambled egg.

我會先做煎蛋，然後直接做炒蛋。

So gently heat that pan, just gently.

是以，只需輕輕加熱平底鍋。

If you start cracking eggs into a cold pan, whatever pan it is, it's gonna stick.

如果你開始往冷鍋裡打雞蛋，不管是什麼鍋都會粘上雞蛋。

So get some heat in there. OK?

所以要在裡面加點熱。行嗎？

I like to start with a tiny drop.

我喜歡從一小滴開始。

Just a tiny drop of oil, literally just a touch.

只是一滴油，真的只是一滴。

And then from there, a little knob of butter.

然後再加入一小塊黃油。

Now, butter goes in and before I do anything else, melt that butter, turn the heat down, season that butter.

現在，黃油放進去，在我做其他事情之前，先把黃油融化，然後把火調小，調味黃油。

So my eggs season underneath, touch of salt, touch of pepper,

是以，我在雞蛋下面調味，放少許鹽、少許胡椒粉，

Get my egg, crack it on a flat surface and then literally drop it down, open it up and crack that into the pan.

然後把雞蛋打碎，放在平整的表面上，再把它放下，打開，打入平底鍋中。

Now, back onto the heat, generate a touch of your heat.

現在，重新加熱，產生一絲熱量。

Nice and gentle and just gently shake that.

輕輕地搖晃。

And that helps that non stick to work its magic.

這有助於不粘劑發揮其魔力。

Now, look at it.

現在，看看它。

It's starting to blister and bubble. The heat's getting in and turn the heat back down now.

開始起泡了。熱氣進來了，把溫度調低。

Now hear that noise?

現在，聽聽這聲音。

That's the chef's dream.

這就是廚師的夢想。

Let that blister on the outside, but look, gently move it.

讓水泡在外面，但要輕輕地移動它。

I like a touch, a touch of chili flake on my fried egg.

我喜歡在煎蛋上放一點辣椒片。

Just a touch.

就問觸摸。

And then all I do now is to literally get the butter.

然後，我現在要做的就是拿起奶油

Shake that gently and just baste the egg whites around the yolk.

輕輕地搖一搖，然後把蛋黃周圍的蛋白塗在上面，

And look, that helps cook.

這有幫助。

Sometimes with that raw egg white around the yolk. It's uncomfortable.

有時蛋黃周圍還有生蛋白。 很不舒服。

And the best way is to take the spoon and just baste your egg and look, that blistering is beautiful.

最好的方法就是拿起勺子，在雞蛋上塗上一層油，看看，起泡的樣子很漂亮。

And now bring onto a cold surface that'll help separate.

現在放在一個冷的表面上，這將有助於分離。

And then underneath, if you want your eggs over easy, you flip that.

然後在下面，如果你想吃容易熟的雞蛋，就翻轉一下。

I like my yolk really nice and runny shake, shake, shake.

我喜歡我的蛋黃又香又軟，搖啊搖，搖啊搖。

Now, when we come to serve, spatula, drain off the egg, beautiful, glides out of the pan.

現在，當我們要上桌時，用鏟子將雞蛋瀝乾，漂亮地滑出平底鍋。

Put that on there and there we have a beautiful, stunning, delicious fried egg.

把這個放上去，我們就有了一個漂亮、驚豔、美味的煎蛋。

But look, runny yolk nice, crispy, delicious egg white.

但看上去蛋黃流動，蛋白酥脆可口。

And when you finish it with that little touch of chili flake, it elevates that amazing flavor.

最後再加上一點辣椒片，味道就更棒了。

Now scrambled egg.

現在換炒蛋。

Start off in the cold pan.

從冷鍋開始。

And the secret here is the working.

祕訣就在於工作。

When you go on and off the heat, eggs overcook instantly.

當你上下火時，雞蛋會立刻煮過頭。

Now crack the eggs.

現在把雞蛋打碎。

Now, the secret of any good scrambled egg is in stopping the eggs from over cooking.

現在，製作美味炒蛋的祕訣在於防止雞蛋過度烹飪。

We never whisk our eggs before we cook them.

我們在煮雞蛋之前從不打蛋。

It turns the whole thing grainy.

它讓整件事情都發生了變化。顆粒狀。

246, beautiful whole eggs.

246，漂亮的全蛋。

Now, we go onto the stove from there.

現在，我們從這裡進入爐灶。

I take a couple of knobs of butter.

我拿了幾塊奶油。

On with the heat, spatula and we start staring and the most important part here now is breaking up those eggs.

隨著熱量、抹刀和我們開始凝視，現在最重要的部分是打碎這些雞蛋。

As you can see, I'm using the plastic scraper.

如你所見，我用的是塑膠刮刀。

And the beautiful thing about this HexClad pan is you can see how clean I'm wiping around, bringing the eggs back down into the mixture.

這個 HexClad 平底鍋的美妙之處在於，你可以看到我把周圍擦得多麼乾淨，把雞蛋重新倒回混合物中。

So I'm on the heat now, I've got no seasoning in there. Ok.

我正在加熱，裡面沒有調味料。好的。

I'm starting to generate the heat.

我開始發熱了

You can see the eggs starting to cook.

你可以看到雞蛋開始熟了。

60 seconds on, I come off now.

我還有 60 秒。我下來了

I clean down the side of my pan.

現在，我把鍋邊清理乾淨。

I whisk it back in and there is a secret making sure that you're folding everything from that pan, clean the sides.

我把它倒回鍋裡，有一個祕訣，就是要確保把鍋裡的所有東西都摺疊起來，把邊上弄乾淨。

And so I've got maximum yield on the eggs.

這樣，我的雞蛋產量就達到了最高。

I'm off for 30 seconds.

我關機 30 秒。

I go back on.

我會繼續的。

I turn the gas down and we whisk.

我把煤氣關小，然後攪拌。

Look at the eggs.

看看雞蛋。

How quick that coat they come off.

他們掉的速度真快。

I fold them in now to stop them from overcooking, a little touch of creme fresh in we go.

我現在把它們摺疊起來，防止它們煮得太熟，再放一點新鮮奶油。

Fold that in and now is the moment I start to season my eggs, the creme fresh cools my scrambled eggs down, lightly season the gas is off.

現在，我開始給雞蛋調味，新鮮奶油會讓炒蛋冷卻下來，輕輕調味後就可以關火了。

I've still got that heat inside my pan, but the eggs are light and fluffy and seasoned.

我的平底鍋內仍有熱氣，但雞蛋輕盈、鬆軟、調味。

Look at the color of those yolks.

看看這些蛋黃的顏色。

I like a light sort of onion flavor.

我喜歡淡淡的洋蔥味。

And all I do here is just put some nice, beautiful chopped chives running through that will Sprinkle the chives on top, fold them in and look, they just sit there nicely.

我所要做的就是把切碎的韭菜放在上面，把韭菜撒在上面，然後把它們摺疊起來，看，它們就乖乖地坐在那裡。

There's no water.

沒有水。

The color is incredible.

顏色真是不可思議。

And look at this scrambled egg and when you make scrambled eggs like this in a stunning nonstick pan, there's no waste and look.

看看這個炒蛋，用不粘鍋做這樣的炒蛋，一點都不浪費。

And then we have a beautiful, stunning, amazing scrambled egg that screams perfection.

然後，我們就能品嚐到精美絕倫、令人驚歎的炒雞蛋了，簡直是完美。

A big thank you to HexClad.

衷心感謝 HexClad。