Ingredients: 7 eggs, 10 shrimps, salt, hondashi or bouillon powder （optional)

Prep time: 5 minutes. Cook time: 8 minutes

材料： 蛋7個，蝦子10隻，鹽，鰹魚粉或高湯粉(也可不放）

準備時間：5 分鐘 烹煮時間：8 分鐘

Directions:

• In a big bowl, mix 7 eggs, 1/3 teaspoon of salt and 1/4 teaspoon of hondashi well.
• Use a large nonstick frying pan with cover. With low medium heat on a stovetop, heat two tablespoons of vegetable oil in pan, about 30 seconds.
• Pout the eggs into the pan, then arrange shrimps on top.
• Cover the pan and cook for 7 minutes or until the center of eggs turns color from orange to yellow. Turn off the heat.
• Let the covered pan stand on the stove for another 5 minutes or so. When Ready to serve, place a large plate, upside-down, on top of the pan. Flip the pan over and the eggs will sit beautifully on the plate, as shown in the top picture.

作法：

• 取一個大碗，將蛋打入，加入1/3 茶匙鹽 和 1/4 茶匙的鰹魚粉或高湯粉, 混合均勻
• 取出一個有蓋子不會沾鍋的平底鍋，加入兩茶匙蔬菜油，用中小火加熱約30 秒
• 把蛋倒入鍋中，然後將蝦子均勻排列在蛋液上
• 加蓋，煮約7 分鐘，或是看到中心蛋液的顏色從橘色轉成黃色，熄火。
• 熄火後，仍舊蓋著鍋蓋，把鍋子留在爐子上5分鐘左右，継續熟成。準備上桌時，拿一個大盤子倒扣在平底鍋上，把鍋子翻轉過來，烘蛋就會完整的落在盤子上，如上圖所示。

Note: I created this recipe from the memory of a favorite dish in a restaurant while dining together with college friends in Taiwan. I love this dish not only due to its taste but also my remembrance of the happy carefree time with my dear friends. Without too much seasoning, you can taste the original flavors of egg and shrimp. Eggs and shrimps are both high in omega-3 for cardiovascular and nervous system health. This delicious dish ranks high in my favorite recipes for its simplicity and nutritional value, and also for my warm memories. Under no biases, my friends and family loves this dish too.

I like to use Hondashi, an instant form of dashi, to add flavors in my cooking. Dashi is a broth dashed on dried seaweed and bonito that’s integral to many Japanese dishes. Hondashi has a slightly sweet taste and uniquely smoky undertone but does not have a fishy taste. However, Hondashi does contain MSG (monosodium glutamate) in the ingredients. If you have any concerns of eating MSG, even with tiny amounts, you can certainly skip Hondashi or substitute it for other soup stocks. If you choose not using any soup stocks in the recipe, you can also add small amounts of sugar to enrich its flavors.

筆記： 我最初試做蝦仁烘蛋時，是因為想起這道在大學時期聚餐時常點的菜。我喜歡這道菜，不僅是因為它的簡單與美味，同時也因為回憶中那段快樂無憂的時光。因為沒有加入太多種調味料，能夠吃出蛋和蝦子的原味，反而有返璞歸真的美味。蝦子和蛋都是很好的 omega-3 的來源，有益於心血管及神經系統的健康。我們全家也都喜歡這道菜的美味，至於我個人，自然得加上回憶中和朋友相聚的快樂與溫馨。

我在煮菜時，喜歡加入鰹魚粉來調味，讓菜的味道更有層次。鰹魚粉是一種濃縮成粉末狀的日式高湯，用魚乾和乾昆布等原料做成，有不同種類，用在很多日式料理中。鰹魚粉有一點甜味和很輕微的煙燻味，但沒有魚腥味。不過這類鰹魚粉、柴魚粉或干貝粉的成份中，都含有少量味精。如果你不放心食用味精或有過敏反應的話，可以完全不加或用其他高湯粉取代。若不想加這些高湯粉，可以考慮加少量的糖來調味，讓味道更豐富一點。