各種蛋的烹飪技法      Various Egg Cooking Techniques

炒蛋、滑蛋的技法訣竅 Tips on scrambled and creamy eggs techniques
1.鍋子倒入沙拉油燒熱，倒入蛋液要轉小火炒至凝固。如果還要加其他材料，一定要把蛋先盛起，等其他材料炒好再加入拌炒，蛋才不會過老。

2.製作滑蛋時，蛋液中可以加入少量的太白粉水拌勻，增加口感的滑嫩度。倒入鍋中要轉中小火，邊炒邊攪動，讓蛋液不要太快凝固，炒至八分熟即可盛起，吃起來才會水嫩帶汁，美味可口。

1 Heat up vegetable oil in a pot. Pour in egg batter, turn to low heat and stir-fry until it solidifies. If the ingredients are needed, take out the egg, stir-fry other ingredients first, and then add in the egg so that it will not get over-cooked.

2 When making creamy egg, add in a bit of tapioca starch mixed with water into the egg mixture to increase the softness and tenderness of the texture. When pouring the egg into the pot, keep stirring it so that it does not get solidified too quickly. Stir-fried it until medium-well and it is ready to be served, and that it will taste juicy, tender, and delicious.
 
煎蛋、烘蛋的技法訣竅      Tips on pan-fried and whipped eggs techniques
1.煎蛋最好選材質輕便、帶把手的平底鍋，面積不必太大，以便隨時拿起來搖動、離火控溫，也較能均勻受熱。
1 Pick the pan made of lightweight materials and has a handle. The surface area does not need to be too big so that it can be shaken easily. It can be evenly heated when being lifted up.