🤍𝙉𝙤 𝙛𝙖𝙞𝙡 𝙨𝙩𝙚𝙖𝙢𝙚𝙙 𝙨𝙞𝙡𝙠𝙮 𝙚𝙜𝙜𝙨

Let’s back to basic! 話說我個仔勁鍾意食我蒸水蛋🥹但係我真唔係成日有時間煮飯🥲所以呢個食譜其實係特登整俾姐姐睇😆咁多年都係用呢個方法～每次都一定成功！唔使用滾水唔使好講究啲泡泡，記住簡單幾個技巧就得🩷

💛蒸滑蛋tips💛
▶️蛋 和 水 比例 1 : 1.5 -2，水可以就用暖水～
▶️輕輕搞拌蛋和水，再用網篩過濾蛋液，剩返啲泡泡可以推埋一邊
▶️裝蛋液的碟蒸時一定要加蓋或錫紙，避免倒汗水沾上蛋面
▶️可用雞湯代替水加鹽
▶️中火蒸10-12分鐘
▶️蒸後可倒上熟油、蔥花和豉油

💛 Steamed Silky Egg (Tips) 💛
▶️ Use an egg-to-water ratio of 1 : 1.5–2. You can use warm water.
▶️ Gently mix the eggs with the water, then strain the egg mixture through a fine sieve. Any remaining bubbles can be pushed to the side.
▶️ When steaming the dish filled with the egg mixture, cover it with a lid or foil to prevent condensation (“droplets”) from falling onto the egg surface.
▶️ You can replace the water with chicken stock, and add salt.
▶️ Steam on medium heat for 10–12 minutes.
▶️ After steaming, pour over hot sesame oil (or cooked oil), chopped scallions, and soy sauce.