烹飪指南
1. 將一個雞蛋與同等份量的水混合
2. 蒸15分鐘，離火並等待冷卻
3. 將蒸雞蛋切成正方形
4. 製作蛋漿 – 將一個雞蛋與一湯匙水或牛奶打勻
5. 將蒸雞蛋塊裹上麵粉，然後裹上蛋液，再裹上日本麵包糠
6. 在180ºC下炸4分鐘
7. 配上牛奶麵包和吉列豬排醬食用
全熟蛋
溏心蛋
太陽蛋
炒滑蛋
Address:
KIN Food Hub TAIKOO:
2/F Devon House, Taikoo Place,
979 King’s Rd, Quarry Bay
Opening Hours:
Monday- Friday 12:00-21:00
Weekend and Public Holiday: Closed
Phone No: +852 6792 1935
KIN Cafe SHEUNG WAN:
G/F, Wing Cheong Commercial Building,
19-25 Jervois St, Sheung Wan
Opening Hours: Monday- Sunday 12:00-21:00
Phone No: +852 2328 9981
Email:
info@kinfoodchange.com
© 2023, KIN Food Halls
We discover, watch, and eat. Just that simple!
Fill in the form below and our team will get back to you soon, or reach out to us at events@kinfoodhalls.com
COOKING INSTRUCTIONS
1. Mix an egg with an equal portion of water
2. Steam for 15 minutes, remove from heat and wait for it to cool
3. Cut the egg into a square
4. To make egg wash, beat another egg with a tablespoon of water or milk
5. Coat egg in flour, then egg wash, then panko (breadcrumbs)
6. Fry at 180º C for 4 minutes Serve with milk bread and tonkatsu sauce
Hard Boiled
Soft Boiled
Sunny Side
Scrambled
In the egg industry, most laying hens are confined to tiny cages, inhumane conditions that pose serious risks to the hens. Cage–free eggs are produced by chickens that live in open indoor spaces, allowing them to roam as they would in natural environments.
•KIN believe in supporting local sources with low carbon emissions. We’re proud to be the first to import organic eggs not by air.
