文章譯做英文，唔該

Hong Kong whip by genuine egg, divide into a butter egg whipped mainly:

Whipping egg to whip skin intact and smooth butter, like one a yuan of basins forms.Crisp preserved eggs whip a leather one at one a floor of floors of thin crisp akin, approximate Western-style pastry oxenseses.
Divided by granulated suger and egg whip outside for egg thick liquid major egg, have in the egg too.

Whether Hong Kong genuine egg is it in order to flog leather classification , is it is it flog two kinds for butter egg with crisp lime-preserved egg to flog to divide mainly to flog.

Butter smoother and more intact to flog skin, like one biscuit, basin of form, there is a burst of butter fragrant smell, the commonly used filling criticizes the bottom peel (Pie Crust ) to similar to the Western-style pastry, the mouthfeel is like cookies, so there is cookies leather claiming.
It is layers of thin crisp peels that the crisp lime-preserved egg flogs a leather one, similar to the ox shout cover (Puff Pastry ) of the Western-style pastry; But because use the lard (Lard ), relatively ox's shout has coarse skin in the mouthfeel. Flog relatively thick cover another, so crisp filling material amount that lime-preserved egg flog flog than the butter egg for little.
Divided by the sugar and egg are flogged outside for the major egg of the egg thick liquid, also sneaking into the turning into the breeding eggs and flogging of other materials in the egg thick liquid, the for instance fresh milk is flogged , the ginger juice egg is flogged , the albumen egg is flogged , the chocolate egg is flogged and the bird's nest egg is flogged etc..