小夫妻 Overcooked 男人女人必學家常菜之首蒸水蛋! 超簡單既一味餸，但整法千變萬化，淨係蛋同水既比例都有好多唔同既做法。我地就鍾意嫩滑得黎仲食到蛋既質感，純粹分享下萬千種做法中我地覺得最好食既版本。至於完美既蒸水蛋第一秘訣？煮俾心愛既人食既蒸水蛋自然係最完美既蒸水蛋！
Steamed Eggs is definitely on top of the must-learn family meal list. It’s super easy to make but there are ways of making it. On one hand we like it smooth and tender and on the other hand we want the rich texture of the eggs to be preserved. Here we would like to share the version we personally like the most. And speaking of the number 1 secret of making perfect steamed eggs? It’s perfect as long as you are cooking for your loved ones!
蒸水蛋 Steamed Eggs
好嫩好滑，想一啖啜落去！
So smooth so tender that you just want to put your lips on it!
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材料：
雞蛋2隻
雞湯200ml
我地買開size比較細既日本蛋，所以相對唔洗加咁多雞湯，可以自己試下唔同嘅比例，睇下邊個質地岩你口味
做法極簡單：
1. 蛋同雞湯打勻
2. 拌勻既蛋液倒入碟內，刮走表面泡泡，蓋上保鮮紙大火蒸10分鐘(水滾起計)後熄火焗多陣，隨喜好加入蔥花/芫荽/美極等完成
要求高d可以將蛋液過隔篩，但我地自己食就唔咁講究喇
Ingredients:
2 eggs
200ml of chicken broth
We usually use eggs from Japan which are smaller in size so relatively less broth is used. You may try various ratios to see which you like best.
Way to making it is also very simple:
1. Mix well the eggs with the broth
2. Pour the mixture into a dish, peel away the foam on top. Wrap the dish with plastic wrap and steam it on high heat for 10 mins (counting from water is boiled). Rest for awhile and add some chopped scallions/ coriander/ soy sauce as you may prefer
If you have a higher standard you may also filter away the egg mixture residues through a sieve. But we are fine with what we do haha
震騰騰 開心心 蒸水蛋
This is the texture of our steamed eggs
最後附上一樣好嫩滑既勿演俾大家欣賞，滑到梵高都忍唔住咬左啖
Lastly we have this picture for you guys. The white cat is as-smooth-as-steamed-eggs Inkstone and the yellow cat, van Gogh, can’t hold anymore but to bite her because she is too smooth
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