Add English translations for all 379 recipe and tip files

Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to
translate all Chinese content to English under en/ subfolder:
- en/dishes/: all recipe categories (aquatic, breakfast, condiment,
  dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish)
- en/tips/: learn/ and advanced/ cooking guides
- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese
at the root and English at /en/, with a language switcher in the UI.

Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

en/dishes/breakfast/完美水煮蛋.md

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+# How to Make the Perfect Boiled Egg
+
+![Perfect Boiled Egg](https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1yBdnK.img?w=768&h=512&m=6)
+
+The circulatory boiling method developed by scientists achieves a dense yolk, uniformly set white, and maximum nutrient retention simultaneously. It requires precise control of temperature and time, making it challenging.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Fresh eggs (AA grade recommended)
+- Pot of boiling water at 100°C (diameter ≥ 15cm)
+- Pot of warm water at 30°C (diameter ≥ 15cm)
+- Timer
+- Slotted spoon
+
+## Measurements
+
+Per serving:
+
+- 1 egg (approx. 60g)
+- 1500ml of boiling water at 100°C
+- 1500ml of warm water at 30°C
+
+## Instructions
+
+- Prepare two pots of water: Pot A maintains boiling water at 100°C, and Pot B maintains warm water at 30°C.
+- Use the slotted spoon to place the egg into Pot A and start the timer.
+- Precisely transfer the egg to the other pot of water **every 2 minutes**.
+- Repeat the transfer process a total of 16 times (total duration 32 minutes).
+- After the final transfer, let the egg rest in Pot B for 30 seconds.
+- Immediately place it in ice water (0°C) to stop the cooking process (maintain for 30 seconds).
+- When peeling, start from the blunt end (air cell) and peel the membrane along the longitudinal axis.
+
+## Additional Information
+
+- Key Parameters:
+  - Yolk center temperature: 67±1°C
+  - White layering temperatures:
+    - Outer layer: 100°C→87°C
+    - Middle layer: 87°C→55°C
+    - Inner layer: 55°C→30°C
+- Nutritional Advantage: Polyphenol content is 23% higher than traditional boiling methods.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.