蜂蜜玉子烧_吃货日记

　　玉子烧

　　在懒惰了近两个月后，金小厨又回来跟大家分享美食了！本来想做一起春节年夜饭的特辑，可惜忙于准备年夜饭而没来得及拍摄记录，只好明年春节再好好计划了。

　　这次给大家推荐的是日式的蜂蜜玉子烧。常见玉子烧的蛋液中要加入味淋、日式酱油和糖，但仅用蜂蜜作为辅料制作的玉子烧味道也绝对不输，而且这种制作方式在日本也很流行。这个食谱的原料和烹饪都十分简单，出错几率也很小，非常适合周末的家庭早餐制作。厌倦了一成不变的煎蛋和炒蛋，偶尔换个风味也不错哦！

　　After 2 lazy months, I am now back! Originally wanted to do a special case for Chinese New Year Eve dinner, but too busy with the actual dinner and didn't have the chance to take proper photos, will need to wait till next year.

　　The recipe I'm introducing to you this time is Tamagoyaki (Japanese rolled omelette). Common tamagoyaki recipe requires mirin, Japanese soy sauce and sugar, but the honey version is much simpler and equally classic and tasty. A few easy steps with only egg and honey, making it a perfect home Sunday breakfast. Tired of fried and scrambled eggs? Try this some day!

　　原料 Ingredients

　　鸡蛋和蜂蜜，就这么简单

　　Eggs &Honey. Simple as you can imagine.

　　第一步 Step 1

　　在碗中打四个鸡蛋（做玉子烧一般不少于四个鸡蛋，不然出不了几层蛋液就不够了），不用打得太散。之后在蛋液里加入蜂蜜，千万别吝啬，平均一个鸡蛋一平勺蜂蜜，太少了甜味出不来。虽然是甜味为主，但还是要加少许的盐，目的是提味。之后将蛋液搅拌均匀。

　　Crack 4 eggs into a bowl (4 eggs seem to be minimum for this recipe, otherwise too few layers), lightly beaten. Don't go easy when adding honey into the eggs, almost 1 spoon of honey per egg in order to taste the sweetness. Add a pinch of salt to enhance the flavor, then mix well.

　　第二步 Step 2

　　平底锅中加油，待油热后转成小火，放入足够做一层蛋饼的蛋液。待蛋饼成型后，用铲子将蛋饼卷起来（如图所示）。之后在平底锅剩下的空间里倒入第二层的蛋液，用铲子略微抬起之前的蛋卷，以便新的蛋液可以流到之前的蛋卷下方，使之融合成一体。继续用铲子把蛋卷卷起来，使新做的蛋饼包裹在蛋卷的外层。

　　Add oil into a frying pan, turn down the heat after oil is hot. Add egg mixture into the pan to cook first layer of omelette, roll it up as shown in the photo before it is completely cooked. Then cook the second layer of omelette, slightly lift up the omelette roll to allow egg mixture to go below

　　the roll in order to combine. Continue to roll the omelette to form layers outside.

　　第三步 Step 3

　　重复第二步的工作，使蛋饼一层层的卷起，注意火要小，不要把每层蛋饼煎得过熟。卷蛋饼是个熟练的问题，多做几次形状就会越来越好看，家里吃也不会那么严格的要求美观啦。最后一层做好后，把蛋卷的正反两面都烘熟一些，就可以出锅啦。如图所示，用刀切成约一寸宽的小块儿，玉子烧就做好了！

　　Repeat Step 2 to form layers of omelette to form the roll. Keep the heat low so that it's not overcooked. Rolling needs an upward motion and a bit of practise to make the better-looking shape. However, you don't need to make it that pretty for home cooking. After all egg mixture are used up, turn up the heat slightly to cook both sides of the omelette roll. Cut into inch wide pieces before serving.