I have been thinking about this post for a while but never got it done. I promised someone I would do it soon, so here it is. Hopefully this will be helpful for you.

Fried egg

It is better to use a nonstick pan when making fried egg. Medium low heat, add a few drops of oil in the cooking pan. Even though it is fried, really with the nonstick pan, you almost need no oil at all.

1. Crack the egg directly into the pan and season with salt and black pepper.
2. Continue cooking the egg over medium low heat for about two to three minutes, or until the white is set but the yolk is still quite runny.

煎蛋

煎蛋时最好用不粘锅。中低火, 在锅里加入几滴油。尽管它是煎的但是用不粘锅的话你几乎不需要油。

1. 将鸡蛋直接敲开放入锅中, 加盐和黑胡椒粉调味。
2. 继续用中小火煎鸡蛋约两到三分钟, 或直到蛋白固化, 但蛋黄仍然是液状。

Over-easy egg

1. Crack the egg directly into the pan and season with salt and black pepper.
2. Continue cooking the egg over medium low heat for 2 minutes, or until the white is set but the yolk is still quite runny.
3. Use a plastic spatula lift the egg gently and flip
4. Cook the other side for 1 minute with low heat.

两面煎鸡蛋

1. 将鸡蛋直接敲开放入锅中, 加盐和黑胡椒粉调味。
2. 继续用中小火煎鸡蛋约两分钟, 或直到蛋白固化, 但蛋黄仍然是液状。
3. 使用塑料铲子轻轻提起鸡蛋并翻转一面煎
4. 另一面小火煎1分钟。

Scrambled egg

1. Crack 2 eggs into a bowl and season with salt and black pepper.
2. Meanwhile, melt butter in a small non-stick pan over high heat.
3. When the butter melts and begins to foam, pour in the eggs and immediately turn the heat to medium low. Stir with a spoon or spatula constantly as you cook.
4. When the eggs are just set but still look too moist, remove them to a plate as they will continue to cook even though they are already in the plate.

炒鸡蛋

1. 将2个鸡蛋打入碗内, 加盐和黑胡椒粉调味。
2. 同时在不粘平底锅里加黄油高温融化。
3. 当黄油融化并开始起泡时倒入鸡蛋, 并立即将火关成中小火。用勺子或铲子不停的搅拌。
4. 当鸡蛋刚刚凝固但看起来仍然很湿时, 把它们倒到盘子里, 因为余温他们还会继续凝固即使他们已经在盘子里了。

Boiled egg

5 minutes/5分钟

6 minutes/6分钟

7 minutes/7分钟

1. Bring a pot of water to boil (water should be enough to fully cover the eggs)
2. Add eggs to the boiling water, from this point set time for 6 minutes.
3. Take the egg out of boiling water and leave them in cold water.
4. Adjust time accordingly to how runny you want your egg yolk to be.

水煮鸡蛋

1. 把一锅水烧开 (水应该足够把鸡蛋完全淹没)
2. 将鸡蛋放入沸水中, 从这个时候开始设定时间煮6分钟。
3. 把鸡蛋从开水里拿出来, 放在冷水里。
4. 根据你希望蛋黄的软硬情况调整时间。

Steamed egg

Sweet one/甜的

The best ratio of water or broth to egg for steam egg will be (1.5-2) : 1. If you like your egg to taste like firm tofu then 1.5:1. If you like it to taste like soft tofu then 2:1 will be perfect.

1. Heat up the water or broth until it is pretty warm but you can still use your fingers to test it and do not feel hot.
2. whip the egg with a fork, add pinch of white pepper to the egg.
3. Gradually add warm water to the egg while still whipping.
4. Use a strainer to strain the egg and water mixture.
5. Bring some water to boil in a large cooking pan (or wok), steam the egg in a bowl over the water in medium low heat for about 8 minutes for 2 eggs.
6. Add some light soy sauce to the egg and serve right away.

You can make savory steam egg like this by adding either water or broth. Or you can have milk instead of water or brother, add maple syrup or honey at the end instead of soy sauce (no white pepper of course) for sweet one.

蒸蛋

蒸鸡蛋的水或肉汤与鸡蛋的最佳比例为 (1.5-2): 1. 如果你喜欢你的鸡蛋吃起来像老豆腐, 那么比例是1.5:1。如果你喜欢它像嫩豆腐, 那么2:1 是完美的比例。

1. 把水或肉汤加热到有点烫手但你仍然可以用手指测试不觉得烫。
2. 用叉子抽打鸡蛋, 在鸡蛋里加入少量白胡椒粉。
3. 在抽打时, 慢慢向鸡蛋中加入温水。
4. 使用密的漏勺对鸡蛋和水的混合物过滤一下。
5. 将一些水放入一个大的平底锅中煮沸, 将2个鸡蛋以中小火的温度蒸约 8分钟。
6. 在蒸好的鸡蛋里加入一些生抽, 马上上桌。

你可以加入水或肉汤来制作这样美味的咸蒸蛋。或者你可以用牛奶代替肉汤。添加枫糖浆或蜂蜜, 而不是酱油 (当然没有白胡椒) 做甜的蒸蛋。

Porched egg

1. Bring a lot of water to bubbling in a saucepan (when you see a lot of little bubbles coming from the edge of the pan)
2. Crack the eggs into the water, turn the heat to low. DO NOT stir the water for at least 1 minute, so the egg white will form the perfect shape.
3. Use a plastic spatula or a wooden spoon touch the egg gently to see if it sticks to the bottom.
4. Continue to simmer the eggs for 2 minutes.

Tips: Don’t add anything else to water and don’t stir the water to create whirlpool. It works for me every single time for porched egg and the shape will be perfectly oval shape.

荷包蛋

1. 大量的水在平底锅里煮到起泡 (当你看到很多小泡从平底锅边缘冒出来)
2. 把鸡蛋打开小心放入水里, 把火调低。至少 1分钟不要搅拌它，那么蛋清就会形成完美的形状。
3. 使用塑料铲子或木勺轻轻触碰鸡蛋, 看看它是否粘在锅底。
4. 继续煮鸡蛋约2分钟。

小贴士: 不要在水中添加任何其他东西, 也不要搅动水形成漩涡。这个方法我每次煮荷包蛋都是完美的椭圆形状。

I haven’t been here for such a long time. I made this for Christmas eve breakfast, and it was really good. So I want to share with you today.

Here is the original recipe:

https://tasty.co/recipe/potato-crusted-quiche?fbclid=IwAR0tbnO-M23eCp4F5ClTPuSlfcNJ4s42R19GF5BaTd4X8uJWyDAao_7BDJ4

I substituted some vegetables with whatever I had in my refrigerator and also I used Chicken sausage instead of bacon, and everything else was the same. I used broccoli, scallion, tomato, Mushroom and onion.

我已经很久没来了。 昨天我做了这个乳蛋饼做早餐，很美味而且也容易做。

原食谱在这： https://tasty.co/recipe/potato-crusted-quiche?fbclid=IwAR0tbnO-M23eCp4F5ClTPuSlfcNJ4s42R19GF5BaTd4X8uJWyDAao_7BDJ4

我用了西芥兰，葱花，西红柿，蘑菇和洋葱加鸡肉火腿来代替原食谱里的食材做的，做法是一样的。