[:hk]毛豆青醬溏心蛋沙拉【涼拌小吃】Edamame Salad with Soft Boiled Egg[:en]Edamame Salad with Soft Boiled Egg[:]

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毛豆被稱為田裡的肉類，富含蛋白質、脂質、維生素、礦物質及食物纖維。夏末當令，將毛豆壓成豆泥做冷盤，加入羅勒青醬提香，用擠花嘴擠出富曲線美的優雅形狀鋪在糖心蛋上，賞心悅目。吃不完可放進冰箱，方便隨意。

挑選毛豆，以豆子輪廓分明，莢形闊大，飽滿度均一，青翠不黃萎為佳，布滿絨毛，碰到會輕微刺痛就是新鮮的。清洗毛豆時，留意毛豆若有蟲咬痕跡，要挑出來。毛豆採收後，糖度會隨著時間減退，買回來最好當天處理，剝取豆粒煮熟後在冷凍庫可存放約 1 年。

蛋沙拉材料 ( 4 ~ 5 人份 ）

• 去殼毛豆 Edemame   120 g
• 雞蛋 Egg                       5 ~ 6 顆
• 羅勒青醬 Pesto           1 大匙 （做法點這裏）
• 脫脂牛奶 Skin Milk     1 大匙 （全脂當然可以）
• 初榨橄欖油 Extra Virgin Olive Oil    1 大匙

做法

1. 從冰箱取出雞蛋。用大頭針在蛋殼上刺一個孔，不要弄破蛋殼，熬煮時可釋放蛋殼裡的壓力，煮熟的雞蛋便不會有凹洞。煮一鍋沸水，將已回復室溫的雞蛋放入沸水中，調至大火，煮約 3 ~ 4 分鐘，關火，蓋上鍋蓋再燜 1 ~ 2 分鐘。糖心蛋最理想是蛋白剛熟，蛋黃仍然黏稠，煮雞蛋的時間視乎爐具和鍋子大小調整。

2. 將沸水倒掉，注入冷水浸泡雞蛋至蛋殼變涼，較容易剝殼、切開。用刀將蛋的底部削平，讓蛋可以平穩放在盤上

3. 毛豆洗淨，放入沸水中煮 10 分鐘，將沸水倒掉，用冷水沖洗毛豆，用手撕破豆莢，取出豆粒

4. 豆粒加入青醬，用手提攪碎機攪拌成豆泥，加入牛奶和橄欖油攪拌均勻，若要豆泥幼滑一點，可酌量增加牛奶和橄欖油

5. 擠花袋套入星形花嘴，放入豆泥，擠在糖心蛋上，即可享用

小叮嚀

• 如需到會，蛋煮熟一點，不要切開，毛豆沙拉放入擠花袋，用夾子把兩端夾好，打包，到現場切開蛋，擠上沙拉即可

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Edamame, fresh basil and milk are blended right into the creamy, bright-green dressing in this healthy edamame salad recipe.

Ingredients of Egg Salad ( Serve 4 ~ 5 ）

• 120 g Shelled Edamame
• 5 ~ 6 Eggs
• 1 tbsp Homemade Pesto ( Click here for recipe )
• 1 tbsp Skim Milk
• 1 tbsp Extra Virgin Olive Oil

Preparation

1. Put eggs into room temperature before cooking. Prick a hole in the shell using a pin, don’t break the eggshell so that the eggshell can be released in the pressure when boiling. Bring a pot of water to boil, put the eggs into the boiling water, adjusted to high heat, simmer for about 3 ~ 4 minutes, turn off the heat, cover and simmer for 1 to 2 minutes . Soft boiled egg ideally just cooked while egg yolk is still sticky, the simmering time depending on stove and the pot size.

2.  Drain the boiling water. Pour in cold water to cool the eggs. When the eggs is completely cool, crack and remove eggshells. Cut off a little part of the top and bottom so that it can stand alone when cut half.

3. Rinse edamame, bring it to boil for 10 minutes. Drain and rinse with cold water. Open the shell and take out all the peas inside.

4. Combine peas with pesto, blend it with a hand blender. Add olive oil and milk. Blend until creamy, you can consider add more milk and olive oil to a smoother texture.

5. Fill the mixture into piping bag with a tip. To serve gently squeeze on the soft-boiled egg.

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