三色蛋Tri-colored Eggs
重點秘訣：皮蛋要燙熟，才好切丁
Key Tip: Preserved eggs should be boiled and then finely diced.
材料：
雞蛋白2顆、雞蛋黃2顆、鹹蛋2顆、皮蛋2顆
Ingredients:
Egg whites from 2 eggs, 2 egg yolks, 2 salted eggs, 2 preserved eggs.
作法：
1. 先將皮蛋煮熟、切丁；鹹蛋去殼切丁。
2. 熱平底鍋，倒入少許的油，倒入適量蛋白鋪平鍋底，煎熟後對折。
3. 再倒入少許蛋白、撒上皮蛋丁，煎熟後對折。
4. 再倒入少許蛋白，撒上鹹蛋丁，煎熟後對折。
5. 倒入少許蛋黃，煎熟對折，再倒一次蛋黃煎熟後對折即可。
Preparation Method:
1. first boil the eggs, dice them; peel the salted egg shell off and dice them.
2. Heat up a frying pan, pour in a little oil, pour in enough egg white to cover the pan, fry it and later fold it over.
3. Add a little more egg white, sprinkle with preserved egg, and fry, later fold this over.
4. Pour a little more egg white, sprinkle it with diced salted egg, fold it over after frying.
5. Pour in a little egg yolk, fry it and fold it over, then again pour in more egg yolk, fry and fold over.
菜脯蛋Pickled radish and egg
重點秘訣：油量要足，蛋才會香。
Key Tip: When there is plenty of oil the egg will be aromatic.
材料：
菜脯1碗、雞蛋3顆、蔥花1根、香油適量
Ingredients:
1 bowl of radishes, 3 eggs, 1 chopped green onion and a sufficient amount of sesame oil
作法：
1. 雞蛋均勻打散成蛋液。
2. 倒入香油，將菜脯炒香，撒上胡椒粉調味後盛出。
3. 熱平底鍋，倒入適量油，再倒入一半蛋液，撒上作法2炒香的菜脯，將蛋煎熟後對折。
4. 接著倒入另一半蛋液，撒上蔥花，將蛋煎熟對折即可
Preparation Method:
1. Scramble the eggs mixing evenly.
2. Pour in sesame oil, saute the pickled radish, sprinkle with pepper to taste, afterwards take it out and set in a dish.
3. Heat up a frying pan, pour in a suitable amount of oil then pour in half of the egg mixture, sprinkle on the pickled radish from step 2 and saute, after the eggs have cooked, fold them over.
4. Next pour in the remaining half of egg mixture, sprinkle with chopped green onions, fry the eggs then fold them over.
美式蛋捲American Style Omlette
重點秘訣：緩緩拌炒蛋液，蛋才會滑順入口即化。
Key Tip: Slowly stirring the eggs will let them be smooth to the palate.
材料：
雞蛋3顆、牛奶50cc、紅甜椒丁30公克、黃甜椒丁30公克、蘑菇丁30公克、黑胡椒粉適量、鹽適量、無鹽奶油40公克
Ingredients:
3 eggs, 50cc milk, 30 grams diced sweet red bell pepper, 30 grams diced sweet yellow bell pepper, 30 grams diced mushrooms, desired amounts of black pepper and salt, 40 grams unsalted butter
作法：
1. 將雞蛋與牛奶混合打勻成牛奶蛋液，再以篩網過篩備用。
2. 熱鍋，放入20公克的奶油，加入蘑菇丁、黑胡椒粉、鹽炒香。
3. 熱平底鍋，再加入20公克的奶油，倒入作法1的牛奶蛋液緩緩拌炒。
4. 接著加入紅甜椒丁、黃甜椒丁、作法2的蘑菇丁，再捲起即可。
Preparation Method:
1. Place eggs and milk into a bowl and whisk the milk into the egg mixture, then pour it through a sieve.
2. Heat up a frying pan, add 20 grams of butter, add the diced mushrooms, black pepper, salt and saute.
3. Heat up 20 grams of butter in a frying pan. Pour in the egg and milk mixture from step 1 and fry it slowly.
4. Follow up by adding the diced red and yellow bell peppers and the diced mushrooms from step 2, then roll them all up.
蝦仁煎Fried shelled Shrimp
重點秘訣：粉漿比例要對，口感才會Q彈
Key Tip: Proportion of starch to broth must be just right to accentuate a firm texture.
材料：
蝦仁1碗、蔥花1根、雞蛋1顆、食用油適量
Ingredients:
1 bowl of shelled shrimp, 1 green onion bulb, 1 egg, and a suitable amount of cooking oil.
粉漿材料：
細地瓜粉1/4杯、太白粉3/4杯、水1又1/2杯
Proportions of Ingredients:
1/4 cup fine sweet potato flour, 3/4 cup cornstarch, 1 1/2 cups water
作法：
1. 粉漿材料混合均勻成粉漿；雞蛋打勻成蛋液；蝦仁先燙熟或炒熟。
2. 熱平底鍋，均勻地抹上少許油，倒入適量作法1的粉漿，煎至略微變透明，擺上蝦仁、蔥花。
3. 將作法2往前捲起，再於鍋面抹上少許油，倒入作法1的蛋液，煎至蛋變熟後往前捲起。
4. 將作法3往前捲起，再於鍋面抹上少許油，倒入適量作法1的粉漿，煎至略微變透明。
5. 擺上蝦仁、蔥花，再往前捲起即可。
Preparation Method:
1. Mix the ingredients evenly into a batter; whisk and scramble the eggs; having boiled or fried the shrimp first.
2. Heat up a frying pan, evenly spread in a little oil, pour in the batter from step 1 and fry until slightly transparent, then put in the shrimp and green onions.
3. Roll up the egg from step 2 and push it to the edge and again grease the frying pan with a little oil, add in more egg mixture from step 1, fry the egg mixture until cooked then roll it forward.
4. Push the roll from step 3 to the edge and once again grease the pan with a little oil, pour in the batter from step 1 and fry until slightly transparent.
5. Put in the shrimp and green onions and roll it all up forward.
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