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去边白面包鸡蛋三明治

去边白面包鸡蛋三明治
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营养成分表

每份 145 克

% 每日参考值基于 2000 千卡饮食

卡路里 300 kcal
15% DV
总脂肪 14.5g
22% DV
单不饱和脂肪6.2g
多不饱和脂肪4.0g
饱和脂肪3.8g
反式脂肪0.1g
总碳水化合物 28.6g
10% DV
膳食纤维1.3g
淀粉24.1g
糖3.2g
蛋白质 14.2g
28% DV
动物蛋白7.8g
植物蛋白6.4g

关于

A soft crustless white bread sandwich with folded egg and a small amount of mayonnaise or butter. Moderate calories, moderate protein, relatively low fiber, and fairly high refined carbohydrate content.

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素12.5mcg42%
胆碱165.0mg30%
叶酸88.0mcg22%
烟酸3.6mg23%
泛酸0.9mg19%
维生素B20.3mg25%
维生素B10.3mg28%
维生素A146.0mcg16%
维生素B120.6mcg23%
维生素B60.1mg6%
维生素D1.3mcg7%
维生素E1.2mg8%
维生素K9.5mcg8%

矿物质

营养素含量DV%半衰期
钙118.0mg12%
铜90.0mcg10%
铁2.5mg14%
镁22.0mg5%
磷180.0mg26%
钾170.0mg4%
硒27.0mcg49%
钠470.0mg20%
锌1.2mg11%

无边蛋三明治配蛋黄酱与黑胡椒

前言


这是一道克制之作：柔软的白面包、轻柔凝固的鸡蛋，以及蛋黄酱清凉丰润的口感，仅以黑胡椒提点其味。去除面包边后，整体质地始终保持细嫩，这款三明治也因此带有经典下午茶服务般安静而精准的气质。它应当整洁、平衡且准确。

食谱要点


菜品类别：三明治
菜系或起源：经典欧式风格
餐次类型：简便午餐或小食
成品量：1 个三明治
每份分量：145 g
准备时间：10 分钟
烹饪时间：8 分钟
总时间：18 分钟
难度：简单

设备


小号不粘煎锅
小号搅拌碗
锅铲
主厨刀
砧板
糕点刷或小勺

食材


白面包，70 g，去边
鸡蛋，50 g
蛋黄酱，20 g
黄油，5 g
黑胡椒，0.5 g

做法


  • 1. 将鸡蛋打入小碗中，加入黑胡椒调味。轻轻打散，直到蛋黄与蛋白完全混合，约 10 秒；混合物应均匀，但不要打出泡沫。


  • 2. 小号不粘煎锅置于中小火上，加入黄油。待黄油融化且泡沫消退后，倒入蛋液。缓慢并持续搅拌 1 至 2 分钟，使蛋凝块保持细小柔软。鸡蛋应保持嫩滑、有光泽，并且刚刚凝固，不应有可见液体。


  • 3. 立即将鸡蛋转移到盘中，轻轻摊开，冷却 1 分钟。这样可防止余温继续加热，并保留细腻质地。


  • 4. 将白面包放在砧板上，利落地切去所有面包边。用全部称量好的蛋黄酱，均匀涂抹在每片面包的一面。


  • 5. 将温热的鸡蛋舀到一片面包上，均匀铺开至边缘。盖上第二片面包，使涂有蛋黄酱的一面朝内，轻轻按压使其贴合，但不要压实面包。


  • 6. 如有需要，将三明治修整成所需形状，边缘保持整齐方正。完成后的三明治触感应柔软、完整，并带有轻微回弹。


    • 装盘与食用


    三明治应立即装入素净的盘中食用，并利落切开，以呈现精准的外观。面包应保持浅色且柔软，夹馅居中且均匀，黑胡椒则作为细微而含蓄的收尾风味存在。

    专业提示


    鸡蛋务必保持柔软的凝固状态；一旦干柴，三明治的表现就会变得平淡。以蛋黄酱作为主要调味与湿润来源，并从边到边均匀涂抹，以取得平衡。面包必须新鲜且柔软，否则这款三明治就会失去其精致感。
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