陳豆漿

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)."

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)."