The consequences of life: 玉子燒

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Friday, April 22, 2005

玉子燒

形而上日式玉子燒

冇，有個傻婆睇完呢篇野之後真係走左去學人整玉子燒之ma
對太公有認識既朋友, 都應該知道太公既手工有幾好
而且有人係冇竹簾, 又冇日式煎蛋鍋...得個唔stick底煎pan一個
咁結果當然係....樣樣衰衰咁lor....難得既係係頭尾係可以分得好清楚一層一層架, 不過散開晒果隻, 衰...

好彩都食唔死人jae...

3 Comments:

Anonymous said...: 太公果然渾身是膽！; 11:05 am
208/209 said...: 208: 是把每層蛋煮得太熟來捲，才會一層層散開吧。其實蛋布一成形，下層未焦，上層未熟透但開始凝固時捲就最al dente。

209:這樣煮，蛋會非常嫩，所以隨後的包壓動作非常重要，沒有竹簾可用薄布或保鮮紙代替，更不要心急，記得待放涼了後才好打開。別灰心，繼續努力！; 3:47 pm
太公 said...: 好, 我會再努力既

蛋蛋~~; 7:18 pm