Simone1、The key is how to deal with the slice of toast. Put a piece of toast on the chopping board, mark a box with the tip of a knife about one centimeter along the edge of the bread, and take out the slice in the middle. Cut 3 pieces of luncheon meat and break up the eggs. The amount is one and a half pieces of luncheon meat and one egg for a sandwich.
吐司片的处理是关键，将一片吐司摆在案板上，用刀尖沿着面举唯伍包边内测一厘米左右的位置划一个方框，取出中间的面包片。午餐肉切3片，鸡蛋打散，用量是一个三明治用一片半午餐肉+一个鸡蛋。
2、Bring the pan to a low heat, add a small piece of butter and heat it until it melts. The temperature should not be too high, otherwise the butter will be burnt and the color will be ugly.
平底锅开小火，放入一小块黄油加热至融化，温度不能太高否则黄油糊了煎出来颜色好丑的就不文艺了。
3、Pour 2 / 3 of the egg liquid into the toast box. If it's not full, shake the pan slightly. It must be light, or the egg liquid will not look good when it flows out Quickly spread a piece and a half of luncheon meat on the unfrozen egg liquid,
and then quickly cover the cut toast. Be sure to finish before the egg liquid solidifies. If you are worried about slow hands, you can take the pan off the fire temporarily.
将2/3的鸡蛋液倒入吐司框里，如果没有铺满就稍微晃动一下锅，正或一定要轻否则鸡蛋液流出去就不好看了（对就是一定要好看！），迅速的将一片半午餐肉铺在还没凝固的鸡蛋液上，再迅速的把切下来的吐司片盖回去。一定要在鸡蛋液还没凝固前完成，如果担心手慢可以暂时让平底锅离火。
4、Use the spatula to gently press the toast, and you can cover it intact. Carefully pour the remaining egg liquid along the edge of the spatula into the gap of the four sides of the toast, and then turn it over. The color is golden. If you like the more burnt one, wait another 30 seconds to turn it over.
用锅铲轻轻的压一压吐司片，就能原封不动的盖回去了，将剩下的鸡蛋液沿着锅铲边小心的倒入吐司的四边缝隙里，然后轻快的翻个面，颜色已经金黄金黄的了，如果你喜欢更焦一点儿的就再等30秒再翻面。
扩展资料
Sandwich的历史几乎和蛋糕一样古老，只是最初似乎没有一个特定的名字而已，关于sandwich的来历，还有一个故事。
sandwich本来是英国东南部一个不出名的小镇，镇上有一位Earl of Sandwich名叫John Montagu，他是个酷山凯爱玩纸牌的人，他整天沉溺于纸牌游戏中，已经到了废寝忘食的地步。仆人很难侍候他的饮食，便将一些菜肴、鸡蛋和腊肠夹在两片面包之间，让他边玩牌边吃饭。
没想到Montagu见了这种食品大喜，并随口就把它称作“sandwich”，以后饿了就喊：“拿sandwich来！”其他赌徒也争相仿效，玩牌时都吃起sandwich来。不久，sandwich就传遍了英伦三岛，并传到了欧洲大陆，后来又传到了美国。
