你觉得早上吃鸡蛋怎么样？（上）
How do you like your eggs in the morning?
译文简介
网友：我在70多年的时间品尝吃了39个国家的鸡蛋。因为我喜欢吃不同口感和味道的鸡蛋。你可以用一个大勺子或者是刀轻轻的搅拌鸡蛋，直到它不再呈液体状流动。你还可以在鸡蛋中加入切碎的鱼、肉、炒蘑菇或者洋葱......
正文翻译
How do you like your eggs in the morning?
你觉得今天早上的鸡蛋怎么样？
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,?I've eaten for over 70 years, in 39 countries.
I like the taste and the many possible textures of eggs.
?Scrambled gently
with a large spoon or spatula, cooked until no longer runny. Sometimes with added chopped lox or fish or meat or sauteed mushroom or onion.
?Fried, sunny-side-up, cooked only until the white is set, sometimes served over roastbeef hash, or in Tex-Mex?Huevos Rancheros,?or on top of a slab of meat.
?Poached until the white is set.
?In an omelet, often filled with cheese and minced herbs. I also like a good?Tortilla Espa?ola, a potato-egg torte. I don't care for quiche, because the texture and taste are neither egg nor the other fillings.
?Hard cooked, in an egg salad, especially with mayonnaise
?Cooked in almost any fashion
?I like an uncooked egg added to hot and spicy Korean dishes, or in a?tartare.?I like egg flower soup and I like?spaghetti carbonara.
?I like egg soaked into toast or cornbread or tortillas or on/in potato.
I don't care for eggs swamped in any kind of sauce or gravy, or eggs leaking water, milk, wine or other added liquid.
吉姆 戈登
我在70多年的时间品尝吃了39个国家的鸡蛋。因为我喜欢吃不同口感和味道的鸡蛋。
你可以用一个大勺子或者是刀轻轻的搅拌鸡蛋，直到它不再呈液体状流动。你还可以在鸡蛋中加入切碎的鱼、肉、炒蘑菇或者洋葱。
或者是用油煎，可以单面煎，只煎到蛋白凝固，有时配烤牛肉，或者是放到墨西哥卷饼里，还可以放在一块肉上面。
你可以一直煮至蛋白凝固。
在煎蛋卷的时候，通常会在里面加上奶酪和切碎的香草。但是我更喜欢上好的西班牙玉米饼和土豆蛋饼。我不太喜欢乳蛋饼，因为它的口感和味道既不像鸡蛋也不像其他馅料那样好吃。
你可以把鸡蛋煮熟，然后把鸡蛋放到沙拉里，这样特别好吃，尤其是做成蛋黄酱的时候。
你可以用任何方式来烹饪鸡蛋。
我喜欢在辛辣的韩国菜里加入生鸡蛋，或者是在鞑靼里加生鸡蛋。我喜欢喝鸡蛋汤，我喜欢奶油培根意大利面。
我喜欢在吐司里、玉米面包里、玉米饼里或土豆里都加上鸡蛋。
我不喜欢把鸡蛋浸泡在任何一种酱汁或肉汁里，也不喜欢在水、牛奶、酒或其他的液体里添加鸡蛋。
Now that I'm older I actually like the white too, but I still prefer the yolk. I like hard-boiled and fried, plain or with salt and pepper, but I have never, ever been able to stomach the runny yolk thing or raw eggs either. (yes, I know the runny yolk is semi-cooked. don't care). I'll eat it in egg drop soup, or cooked in things. I don't care for steamed egg that much (maybe someday I will try chawanmushi and like it, but I really do not know...). Quiche is good sometimes, too (baked).
Best things to make with eggs besides Kai Paloh - devilled eggs, I make them just with honey, dijon mustard and mayo (hate relish) or fried egg white omelettes with spinach and mushrooms topped with salt, pepper, salsa and Sriracha or gochujang or both. My kids like scrambled or fried.. but hubby eats sunny-side-up
I like my eggs cooked . Can't appreciate soft boiled. Don't like the look of poached but could eat it as long as it was cooked through. I am not afraid of quail eggs as long as they are cooked. I eat century eggs but prefer the yolk as the white gets a bit springy. I haven't had other kinds of eggs except maybe besides cooked duck eggs, so I couldn't tell a better fresh-farmed egg from a boring grocery store egg...
我从小就只喜欢吃蛋黄，不喜欢吃蛋白，但是我不得不把它们放在一起吃掉。我最喜欢吃的是Kai Paloh（它是用酱油和肉一起炖的鸡蛋，它的蛋清呈浅棕色，里面加了五香粉和八角）。我小时候还喜欢吃炒鸡蛋。
我现在也长大了，我也开始慢慢喜欢吃蛋白了，但是我还是非常喜欢吃蛋黄。我喜欢煮的很老的鸡蛋的和油炸的鸡蛋，我还喜欢吃普通的鸡蛋或者是加了一点盐和胡椒的鸡蛋，但我从来都没有吃过溏心蛋或者生鸡蛋。（没错，我知道溏心蛋是半熟的。但是我不在乎）。我会把它放在鸡蛋汤里吃，或者放在其他东西里煮。我不是很喜欢蒸蛋（也许有一天我也会去尝尝chawanmushi，也许我也会喜欢上它，但是我真的不知道……）烤的乳蛋饼有时候也挺不错。
我用鸡蛋做的最好吃的东西除了Kai Paloh，就是用蜂蜜、第戎芥末和蛋黄酱（我最讨厌的佐料），或者是加一点菠菜和蘑菇做成的煎蛋卷了，然后再在上面撒上盐、胡椒粉、Sriracha或gochujang，或者两者都加。我的孩子喜欢吃炒鸡蛋或者是用油煎过的鸡蛋。但是我丈夫只喜欢吃里面的煎蛋。
我更喜欢吃煮熟的鸡蛋，但我不太喜欢煮的太软的鸡蛋。虽然我不喜欢吃水煮蛋，但只要是煮熟的，我就可以吃，就像鹌鹑蛋一样，只是它是熟的，我就不怕。我还喜欢吃皮蛋，但我更喜欢吃里面的蛋黄，因为蛋白有点弹性。除了煮过的鸭蛋，我没吃过其他种类的蛋，所以我分不清哪个是新鲜的鸡蛋，哪个是商店里的蛋。
,?I am a cooking fanatic and love every aspect of kitchen work
I only eat cooked eggs. Raw eggs are not my style.
Now cooked eggs can be served in many ways depending on the company I have.
When I am alone in the garden and on a sunny day I prefer my eggs poached on toast with a lovely cup of tea.
When my granddaughter was young , I would have soft boiled eggs served in a mug with a spoon.
When I have a tribe of visitors for breakfast, I end up having fried eggs with crispy edges. (you try cooking a dozen eggs, beans, bacon, mushroom, tomatoes, sausages and leftover dinner at the same time) The eggs are served up with numerous other oddities and taste fantastic.
Or if I am really hungry, I saute diced onions (in pig fat) until they are caramelised, then add 3 eggs and fold them in until the onions are well combined. Keep stirring until the mixture is starting to become firm and serve. On toast, lots of salt and heaps of flavour.
Did I say that I like eggs?
我是一个烹饪爱好者，我喜欢做厨房里所有的工作。
我只吃煮熟的鸡蛋，生鸡蛋不是我的菜。
煮鸡蛋有很多种吃法，但选择哪种吃法，这主要取决于我的公司。
在一个阳光明媚的日子里，当我独自一人在花园里的时候，我更喜欢用荷包蛋配烤面包再加上一杯可爱的茶来当做我的下午茶。
当我的孙女还小的时候，我会用勺子把煮熟的鸡蛋盛在杯子里。
当我有一群客人过来吃早餐的时候，我最喜欢吃的就是边缘酥脆的煎蛋了。（你可以试着同时煮十几种鸡蛋，还可以煮一些豆子、培根、蘑菇、番茄、香肠和一些剩菜）当你把这些鸡蛋和那些稀奇古怪的东西一起上桌的时候，你可以吃吃看，味道真的好极了。
如果我真的很饿，我就会用猪油炒洋葱丁，直到它们变成焦糖状，然后再加入3个鸡蛋，把它们拌在一起，直到它们和洋葱拌和均匀。然后继续搅拌，直到混合物开始变硬，然后才上桌食用。吐司上还要放很多的盐和很多的调料。
我说过我很喜欢吃鸡蛋吗？
The yolk (Yellow) is the raw smelly part. Try to skip it. Also, your want is to mainly consume the whites for good health. Regardless of the size of the egg, all egg whites contain 4gms.
So, when you boil the egg, pour some vinegar in the water so it takes the smell off. Once well boiled, break the egg, removed the yellow and eat the white.
If you want better taste, my suggestions are below,
1.This is quite traditional and South Indian -
Take half teaspoon of all the following,
?powdered black pepper (add more of you like it)
?ginger garlic paste
?salt
?Red chilly powder (only if u like it)
?a pinch of turmeric
大卫
蛋黄（黄色的部分）是生的，所以他有一点臭味，但是你可以不去吃它。但是，如果你是为了身体健康，想补充营养的话，你可以吃蛋白。因为不管鸡蛋是大还是小，它都含有4克的蛋白质。
所以，当你煮鸡蛋的时候，你可以在水里倒一些醋，这样那些味道就会消失。煮熟后，你再把鸡蛋敲碎，去掉蛋黄，只吃蛋白。
如果你想要鸡蛋做的更好吃的话，我建议你可以这么做：
第一种方法：这是相当传统的南印度菜：
取半茶匙下面的食物：
1.黑胡椒粉（你可以加点你们喜欢的东西）
2.姜蒜酱
3.盐
4.红色的辣椒粉（如果你喜欢的话）
5.一小撮姜黄粉
2. This is quite Chinese -
Do the following,
*Heat the dish - One table spoon oil / butter - little ginger garlic paste - chopped onions, chopped tomatoes. Add some soya sauce. Mix well and heat. Now, very little chilli sauce, then tomato sauce.*
1.Add the boiled whites (yellow if u want) and mix well.
2.Or, you can cut the boiled egg vertically to 3/4th if the distance, remove the yellow, stuff the above mix inside and eat.
In the above two types, if u do a finishing with chopped onions (if you like it) and sprinkle lemon juice, it would taste great. Add some Italian seasoning (or) chaat masala to fire it up even better.
Enjoy eating..!!
Remember - “Foodies are always Happy and Good Humans”
然后你再把这道菜热一下，加入一茶匙的酥油、黄油、花生油（如果你想先加入洋葱和番茄的话，也可以），再加入姜蒜酱和所有剩下的食材，让它变稠，然后再加入煮熟的蛋白——3到4个蛋白就行，再搅拌均匀，让他们充分混合（但是不要把他们弄碎了），最后再出锅就可以了。
第二种方法：这道菜很中国化：
请执行以下操作：
把这道菜炒一下，加入一汤匙的油，黄油，少许姜蒜酱，切碎的洋葱和切碎的西红柿。再加一点酱油，再翻炒一下，使他们搅拌均匀。最后再加一点辣椒酱和番茄酱就行了。
1.你可以加一些煮熟的蛋白（如果你想的话，也可以加蛋黄），然后再搅拌均匀。
2.或者，你可以把煮熟的鸡蛋垂直切开3/4的长度，去掉蛋黄，然后再把上面搅拌均匀的食材塞进去吃。
上面两种做法中，如果你喜欢的话，你还可以撒上切碎的洋葱，再撒上柠檬汁，这样味道会更好。你还可以加入一些意大利调味料或沙拉酱，效果更好。
请尽情的享受美食吧！
请记住：“美食家永远都是快乐善良的人”
Spencley’s
King Eddie Classic Creamy Scrambled Eggs
Ingredients
?3 large eggs, beaten
?double pinch of sea salt
?1/2 tablespoon salted butter
?2 tablespoons 35% cream
?Freshly ground black pepper
?1 chive, sliced into micro rings
Method
1.Whisk together the eggs, salt and 1 tablespoon of cream until well combined and frothy.
2.Place a heavy bottomed non-stick sauté pan over medium heat and add the butter. As soon as the butter has melted, pour in the frothy eggs. Cook, stirring gently with a silicon spatula. After 20 seconds, add the remaining tablespoon of cream.
3.When the eggs are just beginning to set at the bottom of the pan, remove from the heat and continue stirring, until eggs develop clouds of soft curds but still have some creaminess. Serve on warm plates.
4.Garnish with chives, and freshly ground pepper and be sure to serve right away.
These eggs are absolutely delicious and form the crowning flavor centerpiece to a decadent breakfast. Prepare to be smitten as the combined flavor of fresh eggs and cream is a wonderfully decadent experience! This makes a perfect breakfast when served with hot buttered baguette toast,?Spencley’s Pretty River Highland Home Fries with Bacon*,?a generous helping of?Spencley’s Pretty River Cracked Peppercorn Bacon*?and?a double espresso. Enjoy!
迈克尔·斯宾克利 斯宾克利公司的董事长兼首席执行官（1992-至今）
经典的奶油炒鸡蛋的配方：
打3个大鸡蛋
两撮海盐
1/2汤匙的盐和黄油
2汤匙35%的奶油
现磨黑胡椒
1根细香葱，切成小圈
具体做法：
1.将鸡蛋、盐和一汤匙的奶油搅拌均匀，直到形成泡沫。
2.将一个比较厚重的不粘锅放在中火上，加入黄油。等黄油一融化，就把起泡的鸡蛋倒进去。烹饪时，用硅铲轻轻搅拌。20秒后，再加入剩下的一汤匙奶油。
3当鸡蛋刚开始在平底锅底部凝固时，就关火继续搅拌，直到鸡蛋变成软凝块，但仍然有一些奶油状。然后再放在热的盘子上食用。
4.用香葱和现磨的胡椒粉装饰，一定要马上上桌食用。
这些鸡蛋绝对美味，是一顿丰盛的早餐中最美味的部分。准备好被新鲜鸡蛋和奶油的混合味道所震撼吧，这是一种美妙的体验！这是一顿完美的早餐，配上热黄油法式烤面包，斯彭克利的培根，再加上一份双倍浓缩咖啡。请尽情的享受它吧！
Traditional American scrambled eggs are overdone. They have a rubbery texture that makes it disgusting. They also look like shit.
Proper scrambled eggs need to be fluffy yet creamy in texture. They?cannot?be fully done, because if you fully cook it, the residual heat will overcook the egg by the time it’s served, and it becomes the dry and rubbery piece of crap that we all associate with Denny’s restaurants. And eggs don’t need to be fully cooked anyway. By the time all of the egg whites have become white, it’s ready to eat.
传统的美式炒鸡蛋太老了。它们有一种橡胶般的质地，让人恶心。他们看起来也像坨屎。
正确的炒鸡蛋应该是松软而细腻的。他们不能也不应该完全被煮熟了，因为如果你把它完全煮熟，余热会在上桌的时候把鸡蛋烤焦，它就变成了我们联想到的又干又硬的难吃的食物。而且鸡蛋也不需要完全煮熟。当所有的蛋白都变白的时候，就可以吃了。
,?I love to eat and am an adventurous eater.
I don’t make this myself, but it’s outstanding:?Eggs en meurette?, and the restaurant where I used to eat them no longer makes them. Too complicated for me to make at any hour, much less the morning. It’s one for the cooks like?Kittie Rayborn?.
At another restaurant near me, they make an omelette with smoky thick cut bacon, Gruyere and tomato that is great too. That’s within my skill set, but I can’t find that bacon. Sometimes I have that with a side of cheese grits and some hot sauce on top.
Yet another good method is sturgeon, eggs and onions, scrambled together. I like that better than the more traditional lox, eggs and onions.
彼得·弗洛姆
我很喜欢吃，我是一个喜欢冒险的食客。
下面我分享一种做法，虽然不是我自己做的，但是真的很好吃：Eggs en meurette，我以前常吃的那家餐厅现在也不做了。这是给像基蒂·雷伯恩这样的厨师准备的。
在我附近的另一家餐馆，他们用烟熏培根、格鲁耶尔干酪和番茄做了一个煎蛋卷，这也很棒。这是在我的技能范围内能做的食物了，但我找不到那个培根。有时我还会在上面有一片奶酪薄片和一些辣酱。
另一种好的做法就是把鲟鱼、鸡蛋和洋葱一起炒。比起传统的牛、鸡蛋和洋葱，我更喜欢这种方式做出来的鸡蛋。
I really like poached eggs in the morning. One big key to success with poached eggs is using fresh eggs. As eggs age, the composition of the whites changes and becomes more fluid. The fresher the egg, the “tighter” it will poach; the older your egg, the more ghost-like wispies in the water. Once you’ve brought your saucepan of water to a boil, lower the heat to maintain a simmer. Crack the eggs gently into a fine mesh strainer and swirl to remove the thin white. Once the prepared egg slides into the simmering water,?it takes about four minutes to poach the egg?for firm whites and gooey, runny yolks.
These poached eggs can be really delicious when you have them with a crispy slice of bread made in a good quality?pop-up toaster.
索马尼
我真的很喜欢吃早上的水煮蛋。水煮蛋成功的一个关键因素就是使用新鲜的鸡蛋。随着鸡蛋存放时间的增长，蛋白的组成会发生变化，变得更具流动性。鸡蛋越新鲜，做出来的鸡蛋口感就越好；你的鸡蛋越老，煮出来的鸡蛋越容易散。当锅里的水烧开后，就关小火继续用小火煨。将鸡蛋轻轻打碎，放入细滤网中，旋转去除薄薄的蛋清。一旦准备好的鸡蛋滑入沸腾的水中，大约需要4分钟才能煮出坚硬的蛋白和黏糊糊的蛋黄。
当你把这些水煮鸡蛋和一块经过烤面包机制作出来的脆脆的面包放在一起吃的时候，它们真的非常美味。
,?Tutor at College Park Tutors (2018-present)
My ideal is three scrambled eggs with a pinch of salt, a pinch of pepper, and some cheese melted in. I can easily make this myself and to a pretty high standard (e.g.,?very fluffy), so this is my go-to. I sometimes have butter toast on the side.
I also really like a good omelette, which I occasionally make. This is more whether or not I am “in the mood.” Same goes for some fancier preparation methods such as Japanese-style.
If I have something substantial to go with it, then I really like hard boiled eggs, too.
Unfortunately, my stomach has some trouble with eating eggs immediately after waking up, so I would want this later in the morning (around 9:00, say).
约瑟夫·希夫纳
公园大学的导师（2018年-至今）
我的理想做法是：三个炒鸡蛋加一撮盐，再加一撮胡椒粉和一些融化的奶酪。这种做法我自己就可以很容易地做到，而且还能达到一个相当高的水平（例如，我会做的非常蓬松），所以这是我的首选。我有时会在旁边配上黄油吐司。
我也很喜欢吃我偶尔会做的煎蛋卷。但这主要取决于我是否“有心情”。如果我心情好的话，我会用一些更高级的方法去准备，比如日式的。
如果我有足够的东西可以搭配的话，那我也很喜欢吃煮鸡蛋。
但很不幸的是，我的胃不太习惯起床后马上吃鸡蛋，所以我想要在早上晚些时候（比如说，在9点左右）再吃鸡蛋。
I will choose 3 large eggs beaten with a tablespoon of filtered water and a pinch of Kosher salt until pale yellow On the side I have two tbls. of cold butter cut into 8 same sized cubes. As I pour the eggs into the hot pan I immediately begin a figure eight sweep thru the eggs with a silicon spatula. I continue until the eggs have set about half way when I scatter the butter pieces over the still soft/wet eggs. The butter’s temperature cools the pan and allows the continual formation of large soft curds. Just continue using a figure eight lift of the eggs until you believe they just need 20 more seconds. Take them off the heat immediately continuing the ‘eight lift’ . The residual heat will finish cooking the eggs. I plate the eggs while they are still moist. This is my favorite egg prep by a hair. I still love over easy eggs.
约翰 · 科奇
我会选择3个大鸡蛋，用一汤匙过滤水和一撮粗盐将鸡蛋打至淡黄色。将冷黄油切成8个大小相同的方块。当我把鸡蛋倒进热锅里的时候，我会立刻开始用硅刮刀以8字形扫过鸡蛋。我会继续往鸡蛋上撒黄油，直到鸡蛋半熟。黄油的温度会使平底锅冷却，并使大的软凝乳不断形成。然后继续用“8”字形的姿势来炒鸡蛋，直到你觉得最多只要再过20秒就行的时候，立刻熄火，马上把它们拿下来继续用8字形姿势加工鸡蛋，余热会把鸡蛋煮熟。趁着鸡蛋还湿润的时候，立刻把它们装盘。这是我最喜欢鸡蛋的做法。但是我还是非常喜欢双面煎蛋。
?Alongside grilled fish (I have seen fish and eggs breakfasts on menus only in San Diego [I had some this morning] and the Grand Tetons, where the farmed trout is tasteless)
I like the eggs above (except maybe tortilla espa?ola) with hot sauce and black pepper
These dishes made with whole beaten eggs are fine, but I’m OK with egg white-only versions for the lower fat.
I strongly dislike runny eggs, or eggs in any form in which the yolks are separate from the whites - hard or soft boiled, fried, over easy, poached, etc).
路易斯·科恩 我有很多的饮食经验
除了烤鱼，我只在圣地亚哥的菜单上看到过鱼和鸡蛋做成的早餐(我今天早上还吃了一些)，还有大提顿餐厅，那里养殖的鳟鱼没有味道。
我喜欢鸡蛋（除了墨西哥玉米饼）配上辣酱和黑胡椒。
这些菜都是用打散的鸡蛋做的，不过用蛋白做的低脂菜我还是可以接受的。
我非常不喜欢溏心蛋，或者任何会使蛋黄与蛋白分离形式的鸡蛋——煮老或煮嫩、单面煎、双面煎、水煮等等。
I have a new favorite way for morning eggs.
Take a ripe banana, mash it up good. Break and mix in four fresh eggs.
Get an omelette pan and pour in the mixture. As soon as the first side is done, flip it over for the other side. When done, fold up the result twice, and you have a “banana cake” just the right size for a piece of Rye toast. Place another piece of toast on top for your Banana Pancake Sandwich.
布鲁斯 有着多年的烹饪经验
我最近新发现了一个早餐鸡蛋的神仙做法，特别好吃。
拿一个熟香蕉，把它捣碎，再打4个新鲜鸡蛋加进去。
拿一个煎蛋卷的平底锅，倒入鸡蛋和香蕉的混合物。然后开始煎，当第一面煎好了以后，就把它翻过来煎另一面。全部煎完以后，把这个饼折叠两次，你就会得到一个“香蕉蛋糕”，它的大小正好适合放在一片黑麦吐司上面。最后再在香蕉煎饼三明治上再放一块吐司。
I hate the taste of egg. Now, fried eggs look nice and smell nice, but they are horrible.
I wish I liked eggs. As a vegetarian I am frequently offered mushroom omelettes, but they just don't taste good. Even egg pasta is too eggy for my liking.
The best egg is no egg. The second best egg is a hidden egg, with no taste at all.
EDIT: I have been reminded that the best egg is, of course, a chocolate egg! I'm atheist but am very happy to take part in the chocolate egg bit of Easter, as I'm sure there's no religious significance at all to that.
莎拉 在项目管理部门工作。
我讨厌鸡蛋的味道。虽然煎蛋看起来不错，闻起来也不错，但它们对我来说真的太难吃了。
我希望我喜欢吃鸡蛋。但是作为一个素食主义者，我经常吃蘑菇煎蛋卷，但我就是觉得它们不好吃。就连鸡蛋意大利面我也不喜欢。
最好吃的就是里面没有鸡蛋。第二好吃的就是隐藏起来的鸡蛋，你完全吃不到鸡蛋味。
有人提醒我，最好吃的蛋当然是巧克力蛋！虽然我是一名无神论者，但我很高兴能参加复活节的巧克力蛋的庆祝活动，尽管我确信这没有任何宗教意义。
Favorite way is sunny side up with the yolk still runny. Salt and pepper plus a judicious amount of Tabasco sauce is ideal. There also needs to be something to catch the runny yolk. That could be bread or corned beef hash or a slice of ham.
In decreasing order of preference: omelets, scrambled, poached and hard-boiled. Soft-boiled eggs like my parents used to eat, the classic three minute egg, are right out of the question. The whites were barely cooked and there was always that disgusting rubbery thing (the chorion) in it. That turned me off to eggs for 30 years.
哈丽特·奥的斯 一个职业美食家，业余烹饪家。
我最喜欢鸡蛋的做法就是单面煎蛋，但是蛋黄还是液体的，在流动的。然后再在上面撒上一些盐和胡椒粉，再加上适量的塔巴斯科辣酱，这是最理想的做法。还需要一些东西来抓住松软的蛋黄。你可以用面包、腌牛肉或一片火腿。
按照喜好顺序将鸡蛋的做法依次排列：分别是煎蛋卷，炒鸡蛋和水煮蛋。像我父母以前吃的那种半熟的鸡蛋，经典的三分钟蛋，我是不可能吃的。蛋白几乎没有煮熟，里面总是有令人作呕的橡胶状物质（绒毛膜）。这让我讨厌鸡蛋讨厌了30年。
I'm partial to what the Japanese call an onsen egg, long cooked in the shell at 62C so that the whites have coagulated and the yolks are still liquid but starting to thicken just slightly.
Crack the egg over spring greens and soft polenta
Alternately crack the egg directly into hot butter in a frying pan for just long enough that the yolk gets a little thicker then serve on toast
Or as the Japanese do, crack it into ramen soup
诺姆 · 索利 住在安大略省多伦多市。
我最喜欢吃日本人做的温泉蛋了，它是把鸡蛋放在62摄氏度的高温下长时间烹饪，直至蛋白已经凝固，但是蛋黄仍然呈液体状，直至蛋黄开始变得稍微有点稠。
然后你可以把鸡蛋打到绿色的蔬菜和玉米粥里。
或者是在煎锅里放入黄油，煎热以后再打入鸡蛋，煎时间长点，让蛋黄变厚一点，最后再加入烤面包就行了。
或者是像日本人一样，把鸡蛋打到拉面汤里。
Just about any way so long as the whites are set and the yolk is runny. (Hard boiled eggs are fine, too.)
Scrambled eggs and omelettes are probably my least favorite.
约翰·伯吉斯
只要白色凝固，蛋黄是稀的任何方式都喜欢。（煮熟的鸡蛋也很不错。）
炒鸡蛋和煎蛋卷可能是我最不喜欢的了。