皮蛋 (hundred-year egg)

蛋的英文說法很多人也寫過，我找了幾個不錯的blog，跟大家一起重溫一下，今次更加入了很多本地的蛋製小食。

(1)    我們先從煎(to fry)雞蛋開始說，兩面生熟程度的不同，叫法也不同︰

(i)Over easy : cooked on both sides/ runny yolk/ egg white fully cooked.

Over medium : cooked on both sides/ light runny yolk/ egg white fully cooked

Over well: cooked on both sides/ solidified yolk/ egg white fully cooked

Over hard: cooked on both sides/ yolk broken until hard

(ii)太陽蛋︰Sunny-side-up (cooked only on one side/ liquid yolk)

(2)接下來是水煮 (to boil)，水煮分兩種︰

(i)連殼︰Cooked with shell:

烚蛋︰Hard-boiled eggs (solidified egg white/ yolk cooked)

溏心蛋︰Soft-boiled eggs ( solidified egg white/ yolk partially liquid)

我最喜歡把溏心蛋弄碎，夾在法國長麵包(baguette)里一起吃！Yummy！

(ii)不連殼︰Cooked without shell

水煮嫩蛋︰poached egg (solidified egg white/ soft yolk)
(3)之後是打拌勻的蛋:
炒蛋︰scrambled egg (beaten whites and yolks of eggs)

奄列︰omelette (beaten egg with fillings)
香港人對蛋的煮法也很講究︰早上要吃碗皮蛋(century egg/ preserved egg/ hundred-year egg/ thousand-year egg)瘦肉粥。下午有點餓，可嚐嚐街頭小食滷水蛋(soy egg)、茶葉蛋(Tea egg)，又或是雞蛋仔(Eggies)。晚上回家煮一味住家菜，當然不少得蒸水蛋(water egg)，嫌餸菜太淡？可以斬料加隻鹹蛋 (salted egg)。 飯後甜品又有燉蛋(egg pudding)。

壽星仔女要吃紅雞蛋(Red-dyed eggs)，去澳門要買蛋捲(egg roll)和試試葡撻(Portuguese egg tarts)，還有大家每次去台灣都會買的手信鐵蛋(Iron eggs)。

參考︰

1.       http://kellibella_hk.mysinablog.com/index.php?op=ViewArticle&articleId=837633

2.       Wikipedia