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果壳
4 小时
为了煮出世界上最完美的鸡蛋,他们“水”了一篇论文
如今,煮蛋的方法层出不穷,什么水波蛋、全熟蛋、半熟蛋之类的。最近还流行一种“高级”(也可以说麻烦)的煮蛋技法,叫做“低温慢煮蛋”,就是把带壳鸡蛋放在60~70℃的水里泡上至少1小时,据说煮出来的蛋清和蛋黄会有丝滑的奶油质地。
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