波蛋(英文:Poached egg),又叫「水波蛋」,俗稱「溏心蛋」或「溫泉蛋」,係用水煮出來嘅蛋,特點係蛋白熟而蛋黃唔太熟,蛋黃煮到流心或者溏心都有。當中無殼嘅多見於歐美飲食同星馬早餐上𢳂喺多士面頭食用,而有殼嘅就常見於粵菜或日本料理。
「波」取自英文「poached」嘅首音,而「波蛋」之名,則錄於二十世紀初《唐字音英語》嘅「洋人食物門」一覽。因佢有啲波仔形,故此亦令人聯想起波。
煮法一:燒鑊煲水,同時加鹽加醋(醋可以避免蛋白散開),跟住將隻蛋(脫殼)打入去,再等生水煲滾後兩到四分鐘就熄火,之後將隻蛋撈出。
煮法二:將完整嘅蛋(帶殼)直接放入煲開嘅滾水內,水面一定要浸過隻蛋,等六至七分鐘,再撈起隻蛋。
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