鸡蛋里的美式早餐：香软嫩滑的鸡蛋卷

The American omelet. The American omelet. The American omelet. The American omelet.
美式煎蛋卷。美式煎蛋卷。美式煎蛋卷。美式煎蛋卷。
Okay, let's talk about the American omelets.
好了，我们来讲讲美式煎蛋卷。
So maybe you want an omelet that's a little bit less fussy or maybe you just wanna add a ton of toppings.
也许你想要一个不那么复杂的煎蛋卷，或者你只想添加大量配料。
Golden brown on the outside, packed with flavor on the inside,
外部金黄，内部充满了香味，
the American style omelet is the one for you.
美式煎蛋卷正适合你。
To get started, like with the French omelet,
首先，就像法式煎蛋卷一样，
we found that salting the eggs ahead of time greatly improved the fluffiness factor.
我们发现提前放盐的鸡蛋大大提高了蓬松度。
We also found that water had a significant impact on texture.
我们还发现加入的水对鸡蛋的口感也有重大影响。
Other additives like cream actually give the omelet a significantly denser texture.
其他添加剂，如奶油，实际上使蛋卷的口感更加绵密。
Who would've thought?
这都是谁想到的？
Beat the mixture until well combined then set aside for 10 to 15 minutes.
将混合物搅拌均匀，然后静置10-15分钟。
While the eggs rest, let's talk about toppings, the best part.
当蛋液静置时，我们来说说配料，这是最佳部分。
The ratio is key.
比例是关键。
We found that a quarter cup of cooked filling per two eggs works best.
我们发现，每两个鸡蛋加四分之一杯炒熟的配料效果最好。
You can use whatever ingredients you want.
你可以用任何你想用的原料。
Just remember some fillings like spinach or mushrooms contain more water than others so it's important to cook them down to prevent the omelet from getting too loose and watery.
请记住，有些配料，比如菠菜或蘑菇，它们比其他配料含有更多的水分，所以把它们炒熟是很重要的，这样可以防止煎蛋卷变得太松太稀。
In a pan over medium high heat, add the butter.
用中火加热平底锅，然后加入黄油。
Once melted, add the vegetables and cook until softened.
黄油融化后，加入蔬菜炒至变软。
We're going with a classic combination of onions and peppers.
我们要用是洋葱和辣椒的经典组合。
Finally, if using, add your choice of meat.
最后，如果有的话，再加入你选择的肉类。
We went with ham and cook until browned and crispy.
我们加入了火腿，然后炒至焦黄酥脆。
Transfer the toppings to a bowl and set aside.
把配料倒入碗中备用。
Make sure to give the pan a good wipe to remove any burned or sticky bits that you know could mess with your omelet.
确保把平底锅擦拭干净，去掉任何烧焦或黏黏的东西，以免破坏煎蛋卷。
Add the butter and let it cook until browned and nutty.
加入黄油，令它煎至褐色。
This is what's going to give the omelet a lot of its trademark golden brown crust.
这就是让煎蛋卷有标志性的金黄色外皮的原因。
Add the eggs to the pan.
把蛋液倒入锅中。
As they begin to set, use a spatula to push them from the edge to the center tipping the pan as needed to allow the mixture to spread and cook evenly.
当蛋液开始凝固时，使用刮铲将其从边缘推到中心，根据需要倾斜平底锅，使混合物摊开并均匀地烹饪。
The curd should be larger than those in the French omelet.
凝固的蛋液应该比法式煎蛋卷里的蛋液大。
You can tell it's ready when the eggs are set but the top still appears wet.
当蛋液凝固以后，你就知道煎好了，但表面部分看起来还是嫩滑的。
Turn off the heat then add the toppings over the egg finishing it off with your choice of cheese.
关掉火，然后在鸡蛋上放上配料，最后加上你喜欢的奶酪。
We went with a nice cheddar.
我们加的是切达干酪。
Cover the pan with the lid and let everything stand for a minute or two while the residual heat finishes the omelet and melts the cheese.
盖上锅盖，静置一两分钟，让余热加热煎蛋卷，融化奶酪。
Oh, yum.
哦，很美味。
Finally, loosen and fold the omelet in half then transfer to a plate to serve.
最后，铲松煎蛋卷，将其对折，然后放入盘子中食用。
And there you have it.
这样就完成了。
That's how to make an American style omelet.
这就是制作美式煎蛋卷的方法。
It should be golden brown on the outside with a cheesy fluffy interior.
煎蛋卷的表面应该是金黄色的，内部是松软的。
It's delicious.
美味。
It's filling.
又饱腹。
It's pretty hard to beat but we're not quite done yet.
这道菜很难被打败，但我们还没有做完。