mirror of https://github.com/Anduin2017/HowToCook.git synced 2026-05-18 13:21:27 +08:00

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Anduin Xue ac0dfaab6d 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>

2026-05-04 15:11:01 +00:00

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How to Make the Perfect Boiled Egg

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.

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