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法式传统煎蛋卷做法

Classic French Omelette Recipe – Bruno Albouze – THE REAL DEAL

大家好 我是布鲁诺·阿尔布兹
Hi guys, I’m Bruno Albouze.
今天 我想吃煎蛋卷
Today, I’m craving for an omelette.
你知道的 经典的法式煎蛋卷
You know, the classic French omelette.
货真价实 烹饪频道
The Real Deal
你知道 在处理鸡蛋的时候 就像我之前提到的
You know, when dealing with eggs, as I mentioned before
尽你所能去找最好的鸡蛋
try to find the best eggs you can.
最新鲜的那个
The freshest one.
牧场出产的鸡蛋将会是最好的选择
Pasture-raised eggs would be the best option.
它当然是有机的
Organic of course.
但要注意 源自允许用手拿取的牧场
But listen, eggs from hands allowed to pick on pasture
或饲草架的鸡蛋 质量远高于笼子里的鸡产的蛋
or a heck of a lot better than those from chickens in cages.
来看看这个结果
Check this out.
来看看这个结果
Check this out.
胆固醇低1/3
One third less cholesterol.
饱和脂肪低1/4
One quarter less saturated fat.
维生素A高2/3
Two third more vitamin A.
两倍多的Ω-3脂肪酸
Two times more omega-3 fat acids.
三倍多的维生素E
Three times more vitamin E.
七倍多的β-胡萝卜素
Seven times more Beta-carotene.
β胡萝卜素
beta carotine.
以及含有四倍到六倍的维生素D
And four to six times as much vitamin D.
如果这些鸡蛋更贵的话
If these are more expensive,
你就找对了
you got that right.
但我们难道不应该赞赏它们卓越的品质
But don’t we deserve to appreciate their exceptional quality
同时尊重鸡的生命吗
and respect the life of the animal.
当然廉价的鸡蛋可用于烘焙
Cheaper eggs can be used for baking though.
尽量不要将鸡蛋烹调过度
So try not to overcook your eggs.
没有比烹调过度更糟的了
There’s nothing worse than that.
所以 如果你想制作 嗯
So, if you want to make the um..
经典的法式煎蛋卷 香料煎蛋卷
classic French omelette Aux, fine herbs omelette.
你要在你打的鸡蛋中加入 嗯
You’re gonna add in your beating eggs uh..
一些切碎的欧芹 山萝卜
some chopped parsley, chervil,
香葱和龙蒿叶
chives and tarragon.
对于一份可端上餐桌的煎蛋卷
For a one serving omelette,
你需要四个中等大小的鸡蛋
you will need four medium size eggs
或者三个非常大的
or three extra large
少许盐巴和现磨黑胡椒
at a dash of salt and fresh ground black pepper.
打碎蛋黄并搅拌
Break the yolks and beat the eggs
水平地握住叉子
holding your fork horizontally
直到蛋清蛋黄完全混合
until thoroughly mixed.
有需要的话加入一些新鲜香料
Add some fresh herbs if desired.
我这里选用的是香葱
Here, I’m using some chives.
这将会变得很美味
It’s gonna be delicious.
在10英寸的不粘锅中加热黄油直到黄油变热
Heat butter in a ten-inch nonstick skillet until hot
泡沫沉淀
and the foaming has subsided.
倒入鸡蛋 确保倒在锅的中央
Pour the egg. Make sure into the center of the pan.
用中火
And cook over a medium high heat
按照数字8移动
using a figure 8 motion
当快速搅拌时
when stirring fast
要不断地晃动手中的锅
and shaking your pan constantly
就像炒鸡蛋一样
like making scrambled eggs.
摇晃它
Shake it.
摇晃 亲爱的
Shake it, baby.
尽可能快速地持续搅拌
Continue stirring as fast as you can.
要不了很长时间鸡蛋就会成形
It won’t take that long for the eggs to set.
所以要很小心
So be very careful and
收尾的时候 这个混合物
at the end and when the mixture is
还可以四处流动 此时把锅放下来
still moving around, bring it down.
让混合物流往锅的边缘 由此可形成漂亮的半月形
Bring back to the lip to get a nice halfmoon shape.
此时关火
And turn off the heat.
如果你有些填料 比如芝士
If you have some stuffing like cheese,
火腿 腌肉 就在这时候加进去
ham and bacon, add it now.
敲击锅的把柄以抬起煎饼的另一侧
Bring up the other side by hitting the handle of the pan
用右手敲击
using your right hand,
用左手拿住锅
holding the pan with the other one
锅呈40°的角度摆放
in a forty degrees angle,
重重地敲锅 让煎蛋卷移动到锅的边缘
bang it, to move the omelette towards the edge.
轻轻地放到盘子上 就可以立刻上菜了
Flip onto a plate and serve immediately.
我希望你会喜欢这个经典法式煎蛋卷的制作短片
I hope you’ll enjoy this classic French omelette episode.
关于鸡蛋的讨论
Talking about eggs,
可以浏览我的网站 Bruno’s kitchen.net
on my website, Bruno’s kitchen.net,
你可以找到
you will find
最酷的方式
the coolest way
来煮鸡蛋
ever to poach an egg.
再次谢谢您的观看
Thank you again for watching.
请在脸书上订阅我
And please subscribe,
赞我 在推特上关注我
like me on Facebook, and follow me on twitter,
在INS和Pinterest上也要多多关注
instergram, in pinterest
愿您好胃口
bon appétit

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译制信息
视频概述

关于经典法式煎蛋卷的制作,布鲁诺的烹饪频道将会为您揭晓!

听录译者

For you

翻译译者

普利

审核员

译学馆审核员B

视频来源

https://www.youtube.com/watch?v=OdN0xF04A2U

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