Combine the corn starch and baking soda, add in egg and water to make a batter.
将玉米淀粉和小苏打粉混合匀，打入鸡蛋，加入水调匀成比较黏的面糊。
Combine the corn starch and baking soda, add in egg and water to make a batter.
将玉米淀粉和小苏打粉混合匀，打入鸡蛋，加入水。
Cream the butter and 100 grams of sugar, add in egg, buttermilk and vanilla sugar, combine till well mixed.
牛油放到搅拌盆里，加入100克砂糖，鸡蛋，白脱牛奶和香草糖，搅拌完全混合。
To accomplish it, add the sugar gradually to the egg yolks in a mixing bowl while beating with a wire whip or an electric beater; continue beating for 2 to 3 minutes.
要达到这种程度，需要一边用打蛋器或电动搅拌机搅打碗里的蛋黄，一边慢慢儿加糖，要持续搅打2到3分钟。
Add in rice, diced pineapple, raisins, green peas, egg and shrimps. Stir briefly.
倒入饭，菠萝肉，提子，青豆，鸡蛋和虾仁，调入咖喱粉，盐和糖，继续翻炒至熟。
Sift in the sugar and mix briefly, the add the egg yolks. Bring together to form a firm dough.
筛进白糖，简单拌一下后就可以加入蛋黄，揉成一个硬面团。
In a food mixer, cream the butter, brown sugar, and sugar for 1-2 minutes until fluffy. Add vanilla and egg and mix well.
在容器中混合黄油、红糖，搅打1 - 2分钟直到混合物呈轻盈蓬松状态。加入香草精、鸡蛋拌匀。
Mix the butter and sugar in the large mixing bowl, until it's smooth. Add the egg, and mix everything well.
将黄油和糖放在大碗中搅拌至均匀。加入鸡蛋，搅拌均匀。
Beat egg and flour in a bowl. When smooth, beat in the milk to make a thin consistency, then add the chives and seasoning.
鸡蛋和面粉放在碗里打散，打均匀后放入牛奶，然后加入香菜和调味品。
Whisk the egg and milk in a medium bowl; add the cod and set aside to soak.
将鸡蛋与牛奶在一个中等大小的碗里搅匀，并将鱼柳放入里面浸泡。
Whisk the egg in a bowl. Add the water, then the seasonings of salt, soy sauce, and pepper.
在碗里将鸡蛋打散，加水后放入盐、酱油、胡椒并充分搅匀。
Sieve flour in a mixing bowl, make a well in the centre, add ground hazelnut, salt and egg, slowly whisk in the milk until smooth, rest for 15 minutes.
面粉筛于大碗中，拨开中心一穴，加入榛子粉、盐及蛋，逐少注入鲜奶，拌至滑身，待15分钟。
Heat the wok, then turn to medium, and add the egg white, milk. Pour in the mixture (from method 1) slowly.
烧热镬，转中火，加入蛋白鲜奶，并放入做法1之混合物，然后慢慢搅匀。
Whisk the egg white until light and fluffy, add in sugar slowly, continue whisk until stiff. Mix with fresh cream.
蛋白打发至软性，慢慢将砂糖加入，继续打发至硬状，与鲜奶油一起拌匀。
Add in shallots, parsley, egg, flour, salt and pepper to taste.
加入葱酥，欧芹，鸡蛋，面粉以及适量盐胡椒。
Whisk the egg white, add in caster sugar gradually, continue whisk until stiff peaks form.
将蛋白打发至发泡，细砂糖慢慢加入，继续打发至硬状。
Whisk egg yolks over a hot water pot. Add in soaked gelatine and cool down before folding in mascarpone cheese and whipping cream. Set aside.
把蛋黄隔热水搅打均匀，加入浸软的明胶片后晾凉，然后拌入马斯卡朋芝士和奶油待用。
Heat wok and add oil, add in chicken shreds. When the colour of chicken changed, dish up. Scramble the egg over medium heat. Dish up and save for later.
锅入适量油烧热，鸡丝略过油随即捞起沥干。入蛋液拌炒成散块起锅备用。
In Guangdong province, the dumplings are filled with five-spice coated fatty pork and plenty of mungbeans cooked inside the rice. Often, traditional cooks also add a whole salted egg yolk.
在广东等南方地区，粽子里面包有五香肥猪肉和很多豆子，很多人还喜欢在粽子里放一整个咸蛋黄。
Use a mixer to whip the egg whites, add a few drops of lemond juice or white vinegar, then add the 50g sugar in 3 additions, whip until stiff peaks form.
蛋清用打蛋器打成粗泡，可以加一点点白醋或柠檬汁，并且将50克白糖分三次加入，打发成硬性发泡。
Use a mixer to whip the egg whites, add a few drops of lemond juice or white vinegar, then add the 50g sugar in 3 additions, whip until stiff peaks form.
蛋清用打蛋器打成粗泡，可以加一点点白醋或柠檬汁，并且将50克白糖分三次加入，打发成硬性发泡。
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