幫手翻譯做英文...唔該

2007-05-27 8:57 pm

五十年代雞蛋仔已經出現。當年小販都用炭爐，手持兩塊重重的生鐵，夾蛋漿燒。近年的雞蛋仔已轉用石油氣爐，鐵夾也輕了。
蛋香十足，焗起的雞蛋仔立刻放風扇前風乾，令外殼脆口鬆化，蛋仍然保持柔軟。這店標明無色素，只見蛋色淡黃，鮮黃得刺眼的必屬加色之作。

雞蛋仔起源於1950年代，有雜貨店老闆為了不浪費破裂的蛋，遂嘗試加入麵粉牛油等配料弄成漿狀，再經倒模烘烤而成。

後來模具設計成小小的雞蛋形狀，不料大受歡迎。初時雞蛋仔由鴨蛋製成，因為價廉味濃，蛋中的腥味可令雞蛋仔更香。

雞蛋仔傳統是由街邊小販以推車販賣，近年亦有小食店製造，亦增設不同口味，如巧克力、椰絲、黑芝麻等。

唔該晒呀各位

回答 (1)

susanlau

2007-05-28 9:13 pm

✔ 最佳答案

Egg puffs began to be sold on Hong Kong streets since the 1950s. In those days, charcoal was used as fuel and a heavy metal cast was used to make the snack. In recent years, the cast has become lighter and the vendors have switched to LPG for fuel.
The snack gives out a an alluring fragrance of egg when it is removed from the cast and is cooled down by an electric fan, a step that gives it a crispy crust but soft core.
This vendor highlights that he uses no artificial colouring in the egg puffs, which have a light yellow colour. A sharp yellow colour may be an indicator of using artificial colouring.
Egg puffs began to be sold on Hong Kong streets since the 1950s. Grocers, out of an intention not to waste things, made the snack by mixing cracked eggs with flour and butter and toasting the batter in a cast.
With a new cast design, the snack then took a ball shape, that became the very popluar egg puffs we know today. At the beginning, duck eggs were used for its stronger flavour.
Egg puffs have all along been sold on wheelbarrows. But in recent years more and more snack shops have started to serve them. They now come in different flavours, such as chocloate, coconut, and black sesame.

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