Steamed Egg (Basic) 蒸水蛋

如果说滑滑嫩嫩的蒸水蛋，是大多数人的童年回忆，大家应该都会同意。

在华人家庭里，蒸水蛋可说是最家常的一道菜了。它不但容易准备，有营养，而且百搭。配虾，配肉末，配咸蛋皮蛋，配虾米粉丝，实在不胜枚举。由于容易入口，所以很适合小孩子和老人家。

蒸水蛋有个黄金比例，就是水：蛋以1.5比1来衡量。

其中火候的掌控，就是这道菜的成败。一定要水沸腾了才下蛋，对蛋面的观感有要求的话，可以倒盖一个碟，避免水气滴落，这个道理，跟日本的茶碗蒸都用盖子盖着是一样的道理。3颗蛋的分量，建议用中大火蒸8分钟。如果你的锅盖没有出气的小洞，就必须搁个筷子在锅盖和锅之间疏气。

只要你留意以上数点，就可以蒸出像少女的脸一样滑嫩紧致又有弹性的水蛋，重温一下年轻时的美好。😍

Steamed Egg (Basic)

1. Water to egg ratio is 1.5:1

2. Add seasoning to egg so that seasoning and egg are well mixed during stirring

3. Add water or chicken stock for better taste

4. Stir until well blended

5. Sift to remove air bubbles

6. Only put in when water is boiling

7. If you steam 3 nos of egg, recommended steaming time is 8 minutes in medium high heat

8. Use a cover during steaming to prevent hot water droplets from dripping to the surface of egg

9. Use a chopstick in between wok and wok cover to release rapid hot steam

迟点会分享的食谱，包括下面这个榄菜肉末蒸水蛋， 欢迎你迟些再回来查看：

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