"叮——"下班回家打開冰箱，總能看到那盒孤零零的雞蛋。別小看這顆圓滾滾的小東西，它可是廚房里的"萬能救星"！今天教大家兩道讓我家米飯遭殃的雞蛋神菜，一道酸甜開胃，一道濃香四溢，連湯汁都能拌光三碗飯。關鍵是零失敗率，廚房殺手也能逆襲成美食博主，趕緊系上圍裙跟我學！

一、糖醋荷包蛋

食材：

雞蛋4個、蒜末1勺、生抽2勺、香醋3勺、白糖1勺、番茄醬1勺、淀粉半勺、清水半碗、蔥花少許

制作步驟：

冷鍋倒油，油溫三成熱時，打入雞蛋。中小火煎至邊緣焦脆，喜歡溏心的煎單面，全熟的翻面再煎30秒。

空碗中混合生抽、香醋、白糖、番茄醬、淀粉和清水，糖醋比例1:3是黃金配比，酸甜不膩。

留底油爆香蒜末，倒入醬汁煮至冒泡，放入荷包蛋翻面裹汁。重點來了——用勺子舀醬汁反復澆在蛋面上，讓每個氣孔都吸滿酸甜味！

二、溏心蛋拌飯

食材：

可生食雞蛋2個、洋蔥1/4個、海苔碎1把、熟芝麻1勺、生抽2勺、米醋1勺、白糖半勺、香油半勺、米飯1碗

制作步驟：

冷水下鍋，水開后轉小火煮6分鐘，撈出過冰水，剝殼時用勺子沿著邊緣敲一圈更完整。

洋蔥切末泡冰水10分鐘，瀝干后加生抽、米醋、白糖、香油，攪勻。溏心蛋和料汁混合，蓋蓋冷藏一晚上。

熱米飯上蓋溏心蛋，淋拌飯汁，撒海苔芝麻，最后用筷子戳破蛋黃——金燦燦的流心裹著米粒，這畫面我能看十遍！

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兩道菜做完，廚房還干凈得像沒開火似的，這就是雞蛋的魔力！糖醋荷包蛋的焦香裹著酸甜汁，溏心蛋拌飯的流心混著海苔香，隨便哪道都能讓白米飯瞬間升華。下次再對著冰箱發愁，記得翻出雞蛋，5分鐘就能收獲全家夸贊。你最愛哪種吃法？評論區告訴我！