Name: 型男大廚 Curtis Stone 教你煎出完美又香噴噴的蛋！ (How to fry the perfect eggs with Curtis Stone)
Uploaded: 2019-05-17T21:01:20.000Z
Duration: 3 min 5 s

未來簡單式

I'm going to show you how to fry the perfect egg.

現在我要來示範如何煎出完美的蛋。

好，其實這真的非常非常簡單。

情態助動詞 A2

Now, if you can hear that crackling, what I've got over here is a little bacon.

聽到那劈啪作響的聲音後我們來處理這些培根。

The reason I'm frying my bacon before I start my egg is I want the fat.

在開始煎蛋之前先煎培根是因為我想要萃取出油脂的部分。

So I'm going to pour some of that bacon fat into a pan and leave that bacon there for a little later.

我要倒一些培根的油脂到平底鍋內然後讓培根再煎一陣子。

And then using the bacon fat, we're going to fry the egg, OK?

You want a warm pan - not a hot pan, just a warm pan.

你需要用到的是一個微溫的平底鍋，而不是熱鍋。

Get yourself a couple of little cups and what you do is you crack your eggs into the cups first.

準備幾個小杯子好把蛋打在裡面。

That way you're not doing it over a hot pan, over a hot stove.

這樣一來，你就不用在大火中的熱鍋上打蛋了。

你可以在流理台這邊打蛋就好了。

You pick up your eggs and you're just going to gently pop those into the pan...

打完之後就輕輕得把他們倒到鍋裡。

..trying, as best you can, to keep them on separate sides of the pan.

盡可能試著把蛋分別置於平底鍋的不同側。

It doesn't matter if they touch a little bit, 'cause that will be easier to move.

兩顆蛋稍微接在一起也沒關係，因為這樣會比較好移動它們。

But if they're sitting together, it's a little bit more difficult.

但如果它們黏在一起了，就會稍微困難點。

The biggest mistake with fried eggs is people put it into really hot pans and then the bottom of the yolk cooks really quickly.

煎蛋的時候最大的問題是大家會用熱鍋煎蛋，然後蛋黃的底部很快就熟了。

You don't want that to happen because that will overcook before the top of it can overcook.

你不會希望這種事發生，因為這會導致蛋的底部比頂部還快熟。

The thing you need to remember with fried eggs is don't overcrowd your pan.

煎蛋你一定要記得的是不要一次煎太多顆。

You know, you just want to put a couple in there in case you want to flip them over and do them over easy or over medium.

其實只要加幾顆蛋到鍋裡就好了，這樣也好讓你翻面或煎成微熟或半熟蛋。

Sunny side up, of course, means just cracking them and leaving them like that and you're gonna leave that beautiful egg yolk nice and gooey.

太陽蛋顧名思義就是指打完蛋後讓它在鍋裡保持原狀，讓蛋黃呈現黃金光澤的膠狀。

So once your eggs have been in for a minute or so, all you want to do is just gently shake your pan.

所以說煎蛋煎了一分多鐘後，你只要輕輕的晃一下你的平底鍋就好了。

Now, you'll see when you shake your pan...

Some of that eggwhite - the albumen of the egg - is still undercooked and you want that to be cooked.

部分的蛋白—也就是蛋的蛋清—還沒熟，但你希望它是熟的。

So what I'm going to do is I'm going to just go ahead and separate this.

輕輕的、小心翼翼地再做一次。

That's why you don't overcrowd the pan with too many eggs 'cause then you're trying to cut it up into these little pieces to get a yolk per piece.

這就是為什麼不要一次煎那麼多蛋，因為之後你必須把它們切成一小塊一小塊的好讓每塊都有顆蛋黃。

Now, it's quite traditional in different parts of Europe to add a little more butter.

歐洲很多不同地區都有加奶油的習俗。

You'll see that butter will melt very, very quickly and then you can take a little bit of that fat and just pour it straight back over the egg and that will cook those little bit of egg whites from the top.

你可以看到奶油以迅雷不及掩耳的速度融化，然後你就可以取這些油脂淋在蛋上面，從頂部把蛋煮熟。

Just before the eggs are cooked, you want to give them just a little crack of pepper and just a quick season of sea salt.

在蛋煎熟之前，你只要再加點胡椒粉跟海鹽就可以了。

You take your sunny side egg and place that straight on your plate.

把你的太陽蛋直接放到你的盤子上。

If you want to do an over easy egg, two things you can do.

如果你想煎顆微熟蛋，只要做兩件事就夠了。

Make sure that the egg's actually moving around.

You can just flip it over or grab yourself a spatula and just go underneath just like that.

你可以晃晃鍋子或拿隻鍋鏟從下面鏟起蛋。

Now, if you want it over easy, it means that you just flip it over.

如果你想要微熟的蛋，就要把它翻面。

You set in that other side of the egg and then you serve it, so you still have that nice runny yolk.

蛋的另一面也照做，然後就差不多可以上菜了，這樣一來你就有顆蛋黃還在流動的微熟蛋。

It's so simple, but when you fry a perfect egg, it's just beautiful.

煎蛋真的很簡單，煎出完美的蛋一切就更美了。