愛料理炒雞蛋家常豆腐參考食譜炒雞蛋家常豆腐Lina /布魯媽媽陳豆漿a year ago檢舉這次早早的3分熟炒蛋，色澤看起來漂亮許多且分布均勻（煎鮭魚後使用剩下的油煎） "These eggs were cooked to a perfect medium, with a much more even and attractive color (using leftover oil from frying salmon)."#實驗豆漿0說讚0留言1參考食譜讚留言分享分享FacebookLINE複製連結請登入留言陳豆漿有 7 個一起做同食譜其他一起做更多陳豆漿好像太晚開始炒蛋（大概3分熟就可以開始炒） 然後加醬油會太鹹～（醬油膏應該比較溫和、顏色應該也比較漂亮） "It seems like I started frying the eggs too late (around medium doneness is okay to start). And adding soy sauce made it too salty~ (Soy sauce paste should be milder and give a better color)."
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