星期四, 4月 24, 2008

食譜: 塘心魚子蛋 (Tobiko caviar on soft york eggs)

塘心魚子蛋並唔係攻擊性嘅導彈, 請放心 哈哈

香滑嘅塘心蛋, 再加埋脆卜卜嘅飛魚子, 有幾好味, 可想而知, 哈哈哈

不過每日爐頭火力不一, 我第一次整, 用左8分鐘, 都係好生吓, 所以我食譜蓋寫10分鐘, 但如果你地火力夠猛, 可能6分鐘都ok, 所以呢, 你地自己執生啦, 變左老蛋唔好鬧我, 哈哈

正所謂: 香脆塘心魚子蛋, 口感豐富好鬼盞

我肯定小朋友一定好喜歡吃


tonytsang and kareny recipy
烹調時間: 20分鐘左右

1- 大雞蛋2隻, 洗淨 (2 large eggs, cleaned)
2- 飛魚子4茶匙 (4 tsp of tobiko caviar)

(份量只作參考)
1- 日本豉油2湯匙 (2 tbsp of japanese soya)
2- 麻油2茶匙 (1 tsp of sesame oil)
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 水倒入煲內, 大火煲起, 輕手放入雞蛋(水位必須可以蓋過雞蛋), 煮10分鐘, 熄火焗1分鐘

2- 雞蛋取出, 放入凍水降溫, 小心地脫去蛋殼

3- 將蛋切開1半, 每隻蛋中加入1茶匙飛魚子, 再淋上麻油, 日本豉油即成

1- Add water into a pot.  Boil the water under high heat.  Add carefully the egg into boiled water and cooked for 10 mins.  Turn off the heat and let it rest for 1 mins.

2- Put the cooked eggs into the cold water to cool it down.  Take the egg shell off carefully.

3- Cut the eggs in half.  Add caviar on the top of each egg.  Add the sesame oil and soya on the top of each egg.
tonytsang and kareny recipy


1- 火力唔同, 煲蛋時間也不同, 請自行調教
tonytsang and kareny recipy
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再加埋昨日個日式--叉燒炒意粉,完美嘅早午餐呀

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