Tuesday, July 21, 2015

馬來西亞國民早餐 【半生熟蛋】Malaysian Style Half Boiled Eggs




前几天在一个马来西亚论坛参与了讨论怎么做这个生熟蛋才最好吃。生熟蛋看似很简单,可是要做得恰到好处可就不容易了。

这个蛋如果做得好,蛋白是半凝固的,完全看不见蛋清,半凝固呈白色的蛋白包裹着也是半生熟的蛋黄,隐隐的金黄色让人忍不住要去探个究竟,迫不及待的拿了勺子,滴上几滴天然酿制的酱油,撒上一小撮的胡椒粉,搅拌一下,仰起脖子,咕嘟咕嘟的把鸡蛋缓缓吞下;然后心满意足的叹口气,擦擦嘴。。。

这,就是馬來西亞人滿意的早飯之一了!

在马来西亚的传统(海南)咖啡店里,这个生熟蛋和咖啡、烤面包被称为黄金组合早餐哦!
讲究一点的餐厅会用甘榜鸡蛋(菜园鸡蛋)做这个生熟蛋。有兴趣的朋友可以看看介绍:黄金组合早餐

I cannot think of any Malaysian who hasn't have this half boiled egg for breakfast at least once in their life.

I used to have this half boiled eggs almost everyday as a kid when dad use to bring back Kampung eggs from Malay village.... I still crave for this whenever I miss home!

材料:
半鍋的 滚水(必须要大滚之后熄火的水)
2 只 冰箱里拿出来的有机鸡蛋 
计时器

Ingredients:
1/2 liter of water
2 large Organic eggs (from refrigerator)
Timer


1. 冰箱里拿出来的鸡蛋直接放掉(已经熄火)的滚水里,然后启动计时器,6分钟把蛋取出。

2. 让鸡蛋静置2分钟后拿个小茶匙,敲开蛋壳,倒入小碗里,记得要把内壳里的蛋白也刮下来喔!

3. 滴上几滴天然酿制的酱油(这个很重要,酱油一定要是好酱油),撒上一点胡椒粉,  捅破蛋白,看着液体状的蛋黄流出来。。嘿嘿嘿。又成功了。

1. Bring the water to rolling boil in a deep pot, switch the stove off. Using a slotted spoon slowly and gently place the eggs into the pot and make sure the eggs are submerged with hot water.

2. Start the timer, timed for exactly 6 minutes, take the eggs out immediately and leave it in the room temperature for 2 minutes.

3. Using a teaspoon, crack the egg shells and pour the soft boiled eggs into a bowl, make sure to scratch out remaining egg white that sticks to the shells.

4. Serve with few drops of soya sauce and a little pepper powder.

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