香脆雞翅煎蛋
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平底鍋熱橄欖油先煎雞翅至金黃表皮脆化，及時灑salt與black peppercorns滲入鮮香，蛋最後煎邊形成脆邊，提升整體香脆鹹鮮層次，避免蛋過熟失嫩。
Ingredients
- 雞翅240 g (≈ 5 隻)
- 蛋60 g (≈ 1 顆)
- olive oil1⅓ 湯匙
- salt¾ 茶匙
- black peppercorns⅓ 茶匙
Cookware
- 平底鍋
Steps
- 1將雞翅切小口以入味
- 2平底鍋中火熱olive oil 45 秒
- 3加入雞翅中火煎 7 分鐘至金黃表皮脆化，及時灑salt與black peppercorns滲入鮮香
- 4蛋打散後倒入平底鍋煎邊形成脆邊 30 秒至微熟，避免過熟失嫩
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