很多人早餐會(huì)吃雞蛋，但怎樣才能做出更美味的雞蛋其實(shí)有很多技巧。英國(guó)《每日郵報(bào)》邀請(qǐng)倫敦戈林酒店的主廚謝伊-庫(kù)伯來(lái)教大家?guī)渍小?/p>

POACHED EGGS
荷包蛋

1. Always use fresh eggs
1. 使用鮮雞蛋

Shay told Good Housekeeping that using fresh eggs is very important if you want to perfectly poach them. He said: 'As eggs age, the white becomes looser.
謝伊告訴《好管家》雜志說(shuō)，想把荷包蛋煮的好吃，使用鮮雞蛋非常重要。他說(shuō)：“雞蛋放置時(shí)間越久，蛋清就會(huì)越松散。”

'This means that once added to the water they will be more prone to separating.'
“也就是說(shuō)打到水里后更容易散開(kāi)。”

2. Don't use too much white wine vinegar
2. 不要添加太多白葡萄酒醋

Many people add white wine vinegar when poaching eggs as they believe it holds the whites together and helps them cook faster.
很多人煮荷包蛋時(shí)會(huì)加點(diǎn)兒白葡萄酒醋，他們認(rèn)為這能幫助蛋清粘在一起，煮的更快。

But Shay advises to only use it in small quantities as it can make the whites too firm and take the yolk longer to cook, resulting in an unevenly cooked egg.
但謝伊建議說(shuō)，要少量添加白葡萄酒醋，因?yàn)樗鼤?huì)使蛋清變硬，而讓蛋黃更不易煮熟，導(dǎo)致雞蛋生熟不一。

3. Don't crack eggs straight into the pan
3. 不要直接把雞蛋打到鍋里

Shay says it's crucial that you crack eggs into a bowl or ramekin first and then place them in the pan.
謝伊說(shuō)，要先把雞蛋打到碗盤(pán)上，然后再放到鍋里，這很關(guān)鍵。

This helps remove some of the looser, less fresh whites that can result in your poached egg separating.
這有助于去掉一些松散、且不那么新鮮的蛋清，這樣的蛋清會(huì)讓你的荷包蛋散開(kāi)。

4. Don't add eggs to boiling water
4. 不要在沸水中煮

Don't bring your water to an intense boil, according to Shay, as the bubbling water could break up the whites.
謝伊建議說(shuō)，不要把水煮沸，不斷冒泡的沸水會(huì)把蛋清攪碎。

Instead, use simmering water, which will ensure your egg is cooked more gently and that you have more control over the cooking of it.
要使用文火煮水，這能確保你的荷包蛋更溫和地煮熟，你也更能掌控烹煮過(guò)程。

SCRAMBLED EGGS
攤雞蛋

1. Don't add too much liquid
1. 不要加太多液體

If you like adding cream or milk to your eggs, Shay warns not to add too much.
如果你喜歡攤雞蛋時(shí)添加一些奶油或者牛奶，謝伊提醒不要加太多。

'Otherwise the yolk and white will end up separating along with the liquids,' he warns.
他提醒說(shuō)：“否則蛋黃和蛋清會(huì)隨著這些液體而分開(kāi)。”

2. Whisk eggs in a bowl first
2. 先在碗里充分?jǐn)嚢?/p>

Shay says it's crucial to give eggs a good whisk in a bowl first before putting them in the pan.
謝伊說(shuō)，把蛋攤在鍋里之前，先在碗里充分?jǐn)嚢韬苤匾?/p>

Make sure the eggs are an even colour before adding them to a saucepan.
在把蛋攤到鍋里之前，確保雞蛋攪拌得顏色均勻。

He said: 'You’re trapping air into the mixture which will result in light, fluffy scrambled eggs.
他說(shuō)：“攪拌時(shí)會(huì)混入氣體，這使得雞蛋色澤明亮、口感松軟。”

'And you should ideally use a large bowl. This will give you more room to work with and it’s easier to whisk using a circular motion that pulls the egg close to the surface.'
“你最好使用一個(gè)大碗，這能讓你有更多的空間來(lái)攪拌。打圓攪拌更簡(jiǎn)便，能使蛋液距離表層更近。”

3. Take them off the heat before they've finished cooking
3. 攤好前就關(guān)火。

Scrambled eggs can become overcooked in an instant, as they keep cooking in a hot pan even after you've taken it off the heat.
攤雞蛋瞬間就會(huì)變老，因?yàn)榧词故悄汴P(guān)了火，雞蛋仍在熱鍋里加熱著。

Shay advises to take your eggs off the heat just before you think they are ready and you should have the perfect scrambled eggs.
謝伊建議說(shuō)，在你覺(jué)得雞蛋攤好前，稍微提早一會(huì)兒關(guān)火，這樣攤出的雞蛋才最完美。

BOILED EGGS
水煮蛋

1. Get the cooking times right
1. 掌握好煮蛋時(shí)長(zhǎng)

Shay recommends three minutes for soft-cooked eggs with runny yolks, four minutes for yolks with a slightly firmer but still semi-runny centre, and seven minutes for a hard-boiled egg with a firm centre.
謝伊建議說(shuō)，如果想吃蛋黃很稀、口感柔軟的雞蛋，只需要3分鐘。蛋黃稍硬，蛋黃中心半稀半干的雞蛋，則需要煮4分鐘。蛋黃比較硬的全熟蛋需要7分鐘。

These timings are for medium eggs. If using a large egg, add on an extra minute's cooking time, and for extra-large, add on two minutes.
以上時(shí)間針對(duì)的是中等大小的雞蛋。如果雞蛋比較大，就再增加一分鐘。超大雞蛋要加兩分鐘。

2. Don't use fresh eggs for hard-boils
2. 煮全熟蛋不要用鮮雞蛋

Fresh eggs are much harder to peel if you use them for your hard-boiled breakfast, so Shay recommends using ones that are near their use-by date.
如果早餐時(shí)把鮮雞蛋煮成全熟，會(huì)更難剝皮。因此謝伊建議用臨期雞蛋。

英文來(lái)源：每日郵報(bào)
翻譯&編審：yaning