Egg Sauce 蛋奶汁

Egg sauce can be used in pies, quiches and pasta!


Ingredients | 材料 :

  • Yield: 1 portion (280g~300g) Egg Sauce | 1份蛋奶汁

Good for : One 8″ pie sauce | 1個8″批用汁份量


Ingredients | 材料 :
(1) Light version egg sauce  清淡蛋奶汁:
2  Eggs | 雞蛋 兩只
1/4 teaspoon Salt | 鹽 1/4茶匙
1/4 teaspoon dark pepper | 黑胡椒 1/4茶匙
180g Whole Milk | 鮮奶


(2) medium version egg sauce  忌廉蛋奶汁:
2  Eggs | 雞蛋 兩只
1/4 teaspoon Salt | 鹽 1/4茶匙
1/4 teaspoon dark pepper | 黑胡椒 1/4茶匙
100g Whole Milk | 鮮奶
100g Whipping cream | 淡忌廉


(3) heavy version egg sauce  重忌廉蛋奶汁:
2  Eggs | 雞蛋 兩只
1/4 teaspoon Salt | 鹽 1/4茶匙
1/4 teaspoon dark pepper | 黑胡椒 1/4茶匙
200g Whipping cream | 淡忌廉


Steps | 做法 :

  • 先將蛋和奶攪拌均勻,加入鹽和黑胡椒調勻,待用。
  • Whisk egg and milk well, add salt and dark pepper, mix well and set aside for use.


Tips / 心得 :

  • 只用鮮奶的蛋奶汁是清爽版本,而只用淡忌廉烘烤出來的口感綿密香濃。
  • 可以用等量的豆漿來代替淡忌廉或鮮奶。
  • The above different versions give light, medium and heavy egg sauces, depends on your preference.
  • May use soy milk as substitute for whipping cream and/or milk.


Related posts | 相關食譜 :

Mushroom Tomato in Egg Sauce
蛋奶汁焗蕃茄雜菇