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蒸三色蛋

蒸三色蛋為香港常見的小菜，是用皮蛋、鹹蛋與雞蛋做的一個菜式。鹹蛋打破分出蛋黃與蛋白，蛋黃與皮蛋均切碎，雞蛋打破與鹹蛋白一起拌勻，調進冷開水約兩小碗，沸水蒸約十五分鐘[1]。

參考

[编辑]
  1. ^ 【蒸三色蛋秘訣】三色蛋要滑溜 大廚話要用熟鹹蛋 仲要用80℃水. 蘋果日報. 2019-04-02 [2020-01-30]. （原始内容存档于2020-01-30）. 
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蒸三色蛋
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