超簡單成功率極高！日式溏心蛋post過好多次😽但係耐唔耐就會想食，今次搞吓新意思！我用兩隻色嘅蛋嚟整超級靚！大家都可以試吓咁樣做，外表非常之吸引亦可以試到兩隻唔同味嘅蛋🧡💛一隻係普通日本蛋另一隻係蘭王🤪今次仲整多咗一份醬汁去浸南非鮑魚都非常好食🥰蛋可以儲存3晚，個醬汁最多重複用1次好喇！蛋要同海鮮分開浸，否則會容易變壞💞
⭐️認真打多d tips等大家都可以成功⭐️
▶️水大滾先好落蛋，大滾如video
▶️蛋最好用室溫蛋，唔好一次煮咁多隻蛋！因為會令到水溫降底！如果水唔能夠蓋得住成隻蛋，有可能會爆！
▶️我經驗啡蛋係易剝殼過白蛋
▶️唔好用平時剝全熟蛋的方法剝！要先輕輕向枱面敲碎蛋殻，再細心用匙羹輕輕敲到蛋殼全部變到碎晒！如video然後先開始用手指邊推走d殻！咁就會白滑無手指印🤍
🐭Thanks @lecreusethk for the Mickey Mouse Collection🖤🤍❤️
材料:
蛋 4隻(室溫)
冰 適量
醬汁:
水 250ml
醬油 50-100ml
味醂 100ml
清酒 2湯匙 (optional)
糖 2湯匙
(自己試下味先，如果糖溶唔到就煮一煮個醬汁)
做法:
1) 燒一大鍋熱水，水煮到大滾用勺輕輕小心的將蛋放入 (大滾不是小滾喔)
2) 繼續用大火煮6分鐘
3) 煮蛋的同時準備一碗的冰水，6分鐘一到，立刻將蛋從滾水中撈起放在冰水中快速冷卻 (煮時可用🥄攪拌一下蛋好讓蛋黃置中)
4) 待完全冷卻後小心的剝去蛋殻，可把蛋的四圍敲一敲更易剝，之後放入醬汁再放入雪櫃保存1-2日過夜即成！
Ingredients:
Egg 4 (room temperature)
Ice
Sauce:
Water 250ml
Japanese Soy sauce 50-100ml
Mirin 100ml
Sake 2tbsp (optional)
Sugar 2tbsp
(Please taste and adjust yourself before)
How to:
1) Bring water to large boil with high heat, the water must be able to fully cover the eggs
2) Put the eggs in carefully and cook for 6mins sharp
3) Remove the eggs from the pot when reached 6mins and put them into water with ice
4) After 10mins of cool down, crack the egg shell with a spoon, peel the egg shell carefully with the side of your thumb and put them into the sauce. Put into fridge for 1-2 days.
