First egg, sunny side up.

第一個雞蛋，朝上。

Always start by hitting your egg on a flat surface, never the side of a pan.

一定要先將雞蛋打在平面上，千萬不要打在鍋邊。

Yep, sunny side up absolutely is the most popular type of egg, easy peasy, does what it says on the tin.

沒錯，"朝陽蛋 "絕對是最受歡迎的雞蛋類型，它簡單易做，而且和包裝盒上寫的一樣。

Leave that egg alone, baby.

別碰那顆蛋，寶貝

Egg number one, perfectly cooked around all of the different sides, no color on it at all.

一號雞蛋，各面都煮得很熟，一點顏色都沒有。

Sunny side up, perfect yolk, perfect consistency, nice soft white.

向陽面，完美的蛋黃，完美的稠度，柔軟的蛋白。

Next up, over easy.

下一個是 "過易"。

Egg goes in, over easy, basically exactly as then as that, but you just flip it at the end to make sure that the top is seared as well as the bottom.

把雞蛋放進去，過油，基本上就是這樣，但最後要翻面，確保上面和下面都烤到了。

So medium heat, over easy slightly quicker than the other sunny side up.

所以要中火，翻面的速度要比另一面朝上的稍快一些。

Tilt the pan, give it a flip, don't break the yolk.

傾斜平底鍋，翻一翻，不要弄碎蛋黃。

You know, almost still a very runny egg, but covered on the outside.

你知道，幾乎還是一個非常鬆軟的雞蛋，但外面有一層覆蓋物。

Over easy, nice and soft in the middle, but seared on the outside.

全熟，中間鬆軟，外焦裡嫩。

Over medium, just past easy, so basically another two to three minutes to make sure that the egg is fully, fully, not like completely well done, because that's the next stage, but basically it should mean that the egg has absolutely no room to it whatsoever.

中度以上，剛剛好，所以基本上再過兩到三分鐘，確保雞蛋完全熟透，不是完全熟透，因為那是下一個階段，但基本上應該意味著雞蛋完全沒有任何空隙。

You can also get a tiny bit more color on these ones as well.

您還可以在這些產品上獲得更多色彩。

So I'm feeling now to make sure it's a little bit firmer.

所以我現在摸摸，確保它更結實一些。

Over medium, little bit crispy on the outside, still got a little bit of give to it in the middle.

中度以上，外皮有點脆，中間還有一點彈性。

So over hard, so when we opened breakfast at Fallow, it was actually quite confusing and we actually had to specifically learn all the different American egg temperatures, because it's not something that we actually have in the UK.

是以，當我們在 Fallow 開設早餐店時，實際上非常混亂，我們不得不專門學習所有不同的美國雞蛋溫度，因為英國實際上沒有這種東西。

You can even have further than this, where they ask for it crispy as well.

你甚至可以吃得更多，他們要求吃得更酥脆。

Absolutely sickos, really, really tough.

絕對的變態，非常非常難纏。

That is our over hard egg.

這就是我們的過硬雞蛋。

So I'm gonna show you now my absolute favorite guilty pleasure way to fry an egg.

所以，我現在要向你們展示我最喜歡的煎蛋方法。

So in the UK, we have something called a greasy spoon.

所以在英國，我們有一種叫油膩勺的東西。

This is how they'll be frying their eggs.

這就是他們煎蛋的方法。

It's important that the oil covers the yolk.

重要的是，油要覆蓋住蛋黃。

You want a gentle heat, so about 120 or 210 Fahrenheit.

加熱時要溫和，大約 120 或 210 華氏度。

It's the easiest way to fry eggs on mass, I would say, but some people get funny about the way that you can't see the yolk.

我想說，這是煎制大量雞蛋最簡單的方法，但有些人對看不到蛋黃的方式感到好笑。

It's also super quick, so if you've got multiple orders on, you can just bang them in there really quickly.

它還超級快，所以如果你有多個訂單，你可以很快就把它們放進去。

Not the healthiest, but fuck it.

不是最健康的，但去他媽的。

This is the perfect way to fry an egg if you're hungover.

如果你宿醉未醒，這是煎蛋的完美方法。

Drain off a little bit of the cooking liquid and the fat.

瀝乾少許烹調液和油脂。

And bosh, that is a very delicately cooked egg in oil, boom.

砰，這就是一個非常精緻的油煎雞蛋，嘣。

Greasy spoon, fried in oil.

油膩的勺子，油炸的。

Perfectly moist, covered all over.

完全溼潤，覆蓋全身。

Nice, delicate, gently cooked white.

漂亮、細膩、輕柔的白色。

And now we're gonna heat things up a little bit.

現在我們要把氣氛推向高潮

So this is a deep fried egg.

所以這是一個油炸雞蛋。

This is more popular in sort of Asian cultures where you want the egg to have almost like a crispy texture as well.

這種做法在亞洲文化中更受歡迎，因為在亞洲，你希望雞蛋也有酥脆的口感。

So oil at 180 degrees, 356 Fahrenheit.

是以，油溫為 180 度，即華氏 356 度。

And be careful, because it will go off a little bit.

而且要小心，因為會有一點脫落。

Straight into the oil.

直接倒入油中。

So that has been literally 10 seconds.

所以這才過了 10 秒鐘。

And it actually balloons up really nicely.

實際上，它膨脹得非常好。

And that almost protects the egg yolk.

這幾乎保護了蛋黃。

So you can do all this and still have a perfect runny yolk in the middle.

是以，你可以做到這一切，而且中間的蛋黃還是完美的流動蛋黃。

Boom, deep fried crispy egg.

嘣，炸得酥脆的雞蛋。

Super crispy on the outside, perfectly cooked in the middle, spawn.

外酥裡嫩，美味可口。

Next one, butter poach.

下一個，黃油水煮

Yeah, I don't know if this is technically a fried egg, because it's literally just butter poached.

是的，我不知道這算不算煎蛋，因為它實際上只是黃油水煮蛋。

But it's, yeah, no, it's fried very, very gently in French butter.

但它是，是的，不，它是用法式黃油輕輕煎炸的。

Egg into the butter.

在黃油中加入雞蛋。

I'm actually using salted butter because I prefer it.

實際上，我用的是鹹黃油，因為我更喜歡它。

And it'll season the egg throughout.

它還能為整個雞蛋調味。

And then look how low the temperature is.

再看看溫度有多低。

And it's just, just started to form.

它剛剛開始形成。

It's almost like the oil.

就像油一樣。

Very, very delicately baste the egg all over.

非常、非常細緻地將雞蛋塗滿。

You just know this is gonna be absolutely delicious, don't you?

你就知道這絕對是美味佳餚，不是嗎？

I love butter.

我愛黃油

I love butter.

我愛黃油

It's almost like the absolute lowest, almost like the pilot light.

這幾乎是絕對最低點，幾乎就像領航燈一樣。

Constantly baste it.

不斷澆水

I'm just taking that just until the rawness has gone off this side of the egg here.

我只是把它放在雞蛋的這一邊，直到它的生澀感消失為止。

Really gentle and delicate with it.

真的很溫柔，很細膩。

It's actually a noticeably different consistency.

這實際上是一種明顯不同的一致性。

Very, very soft white.

非常非常柔和的白色。

Oh my God, it sort of just falls apart.

我的天啊，它就這樣分崩離析了。

That is mega.

這是巨型的。

Oh, next level, that.

哦，下一個級別。

Next one, olive oil egg.

下一個是橄欖油雞蛋。

Popularized recipe by Alba Adria, olive oil fried egg.

由阿爾巴-阿德里亞（Alba Adria）推廣的食譜：橄欖油煎蛋。

Stunning way to cook it.

令人驚歎的烹飪方法

Similar to the Thai egg, but has more crisp and a little bit more, it's a little bit more aromatic because of all that olive oil.

與泰式雞蛋類似，但更酥脆、更多一點點，因為有橄欖油，所以更香一點。

Okay, so our oil is smoking.

好了，我們的油冒煙了。

Watch your fingers.

小心手指

Stand up flat and almost tilt your egg to the side in that boiling oil and just baste.

在沸騰的油中，將雞蛋平放，幾乎傾斜，然後澆上油即可。

The olive oil starts to help caramelize it and gets it really, really crispy.

橄欖油開始幫助焦糖化，使其變得非常非常酥脆。

Nice.

不錯。

Stunning.

令人驚歎

Out.

出來了

Lots of salt.

很多鹽

So, crispy, perfectly cooked.

香脆可口，烹飪完美。

Okay, next one.

好，下一個

Quite a simple one, steamed egg.

很簡單，蒸雞蛋。

So what we're gonna do is crack it in there.

我們要做的就是把它敲碎

Crack it in and then immediately, as soon as you start, lid on top and then don't touch it.

敲碎後，立即蓋上蓋子，不要碰它。

So the idea being that the water that comes out of the egg whilst it's frying cooks the rest of the egg instead of butter poaching it and sort of basting it.

這樣做的目的是讓煎蛋時從蛋裡流出的水把剩下的蛋煮熟，而不是用黃油把蛋煮熟後再澆汁。

Okay, so when the egg has got to this point, just to finish the cooking process, just add a tiny splash of water.

好了，當雞蛋煮到這一步時，為了完成烹飪過程，只需加入一小勺水即可。

The idea being, stops the frying process and helps the egg steam all the way through to cook perfectly.

這樣做的目的是停止煎炸過程，幫助雞蛋充分蒸熟。

Okay, so lid off.

好了，蓋上蓋子。

That was about three and a half to four minutes.

時間大約是三分半到四分鐘。

Yolk is perfectly cooked.

蛋黃完全熟透。

To be fair, there's no color on the bottom, so obviously to stop the frying process, I think it just looks exactly the same as it's on the side up.

平心而論，底部沒有顏色，顯然是為了停止煎炸過程，我想它只是看起來和側面完全一樣。

In fairness, the white is noticeably softer and the yolk is perfectly cooked.

平心而論，蛋白明顯變軟，蛋黃則完全熟透。

Next one is quite a simple one.

下一個非常簡單。

The old flip and press.

老式的翻轉和按壓。

So this is where we don't actually care if the egg yolk breaks.

是以，我們其實並不在意蛋黃是否會破碎。

So we're gonna fry it on quite a high heat and then this is for people who like it really crispy.

所以我們要用大火油炸，這是給喜歡酥脆的人準備的。

Get a nice bit of color on it.

在上面塗上漂亮的顏色。

So a good, like a fairly good amount of oil.

所以，油的用量要相當大。

And then flip it over.

然後翻過來。

But you can break the yolk, break the egg whilst you're doing it.

但你可以在打蛋的同時把蛋黃打碎。

This is the type of eggs that some sort of serial killer from the hills of eyes would cook.

這種雞蛋就像某個連環殺人犯從山上摘下的雞蛋。

That's that one Partridge would say.

帕特里奇會這麼說。

You can't eat raw egg.

不能吃生雞蛋

Be safe.

注意安全

Be egg-safe.

注意雞蛋安全

Oh, that is sad, very sad.

哦，真讓人難過，非常難過。

That is one dead egg.

這是個死蛋。

Next, a very peculiar one.

接下來是一個非常奇特的問題。

No, we don't actually know where it's from, but it was online.

不，我們不知道它是從哪裡來的，但它是在網上找到的。

Essentially, it's a charred egg yolk.

從本質上講，它就是一個燒焦的蛋黃。

Save your white, maybe for an egg white omelette.

留著蛋白，也許可以用來做蛋白煎蛋。

And then what you need to do, I imagine it's gonna be very quick, is egg yolk in.

然後你需要做的，我想應該會很快，就是把蛋黃放進去。

Flip it.

翻轉它。

Egg yolk out.

取出蛋黃

And it should have perfect room to the middle as well.

中間也應該有完美的空間。

Not bad.

還不錯。

So the last one that we're gonna do today, cloud eggs.

今天我們要做的最後一個項目是雲蛋。

You basically keep your yolk in here and that'll keep it nice and safe for later.

基本上，你可以把蛋黃放在這裡，這樣就能很好地保存蛋黃，以備不時之需。

The egg white, go into a bowl.

蛋白放入碗中。

And just lightly.

而且只是輕輕地。

Perfect.

太完美了

That should do.

這樣就可以了。

Heat on.

加熱。

And we wanna keep it really gentle because you don't really wanna caramelize your egg white.

我們要保持輕柔，因為你不想讓蛋白焦化。

And then, kind of do this like little shape.

然後，就像做這個小形狀一樣。

It's got a well in the middle.

中間有一口井。

It looks almost like the footprint of a normal fried egg.

它看起來和普通煎蛋的腳印差不多。

And then really importantly, we're gonna place a lid on.

最重要的是，我們要蓋上蓋子。

It needs to steam, like it would almost steam a Japanese pancake style.

它需要蒸熟，就像蒸日本煎餅一樣。

And you're leaving a nice gap in the middle for the yolk.

而且你在中間留出了很好的空隙來放蛋黃。

What we're looking for is this consistency.

我們所追求的就是這種一致性。

So light and pillowy.

如此輕盈，枕頭般柔軟。

And then take your egg yolk, place that into that natural well that you made in the middle.

然後取蛋黃，放入中間的天然井中。

Lid back on for a minute.

蓋上蓋子一分鐘。

Okay, perfect.

好吧，完美。

That's it.

就是這樣。

What you wanna do is just check that your, yeah, that's good.

你要做的就是檢查你的，是的，很好。

Egg yolk is nicely warm to touch.

蛋黃觸感溫熱。

Super light, super fluffy.

超級輕盈，超級蓬鬆。

Nice, warm yolk.

漂亮、溫暖的蛋黃

Not too overcooked.

不要煮得太熟。

Very, very simple.

非常非常簡單。

So that's it.

就是這樣。

Every technique to fry an egg.

煎蛋的各種技巧

And I'm gonna go, my absolute favorite has to be a revelation with butter poached egg.

我最喜歡的絕對是黃油水煮蛋。

Like and subscribe for more egg-based content.

喜歡並訂閱更多雞蛋內容。