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* feat: 完美水煮蛋 * fix: lint
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# 完美水煮蛋的做法 | ||
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 | ||
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科學家研發的循環水煮法,可同時達到蛋黃綿密、蛋白均勻凝固且保留最多營養素的效果。需精準控制溫度與時間,難度較高。 | ||
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预估烹饪难度:★★★★★ | ||
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## 必备原料和工具 | ||
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- 新鮮雞蛋(推薦 AA 級) | ||
- 100°C 沸水鍋(直徑≥15cm) | ||
- 30°C 溫水鍋(直徑≥15cm) | ||
- 計時器 | ||
- 漏勺 | ||
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## 计算 | ||
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每份: | ||
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- 雞蛋 1 個(約 60g) | ||
- 100°C 沸水 1500ml | ||
- 30°C 溫水 1500ml | ||
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## 操作 | ||
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- 準備兩鍋水:A 鍋維持 100°C 沸水,B 鍋維持 30°C 溫水 | ||
- 用漏勺將雞蛋放入 A 鍋,啟動計時器 | ||
- **精準每 2 分鐘**將雞蛋轉移至另一鍋水 | ||
- 重複轉移操作共 16 次(總時長 32 分鐘) | ||
- 最後一次轉移後,在 B 鍋靜置 30 秒 | ||
- 立即放入冰水終止加熱(維持 30 秒) | ||
- 剝殼時從鈍端氣室處開始,沿縱軸剝離蛋膜 | ||
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## 附加内容 | ||
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- 關鍵參數: | ||
- 蛋黃中心溫度:67±1°C | ||
- 蛋白分層溫度: | ||
- 外層:100°C→87°C | ||
- 中層:87°C→55°C | ||
- 內層:55°C→30°C | ||
- 營養優勢:多酚含量比傳統煮法高 23% | ||
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如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。 |
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