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# 溏心蛋的做法 | ||
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喜欢健身的小伙伴可以在每颗鸡蛋中获得 6 克蛋白质。大约15分钟可以完成制作。 | ||
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## 必备原料和工具 | ||
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- 鸡蛋 | ||
- 电锅 | ||
- 水 | ||
- 秒表(可选) | ||
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## 计算 | ||
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- 鸡蛋 1 颗或更多(只要您的电锅装得下,不管有几颗鸡蛋都可以) | ||
- 淹过鸡蛋约2公分的冷水 | ||
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## 操作 | ||
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- 将鸡蛋放入电锅中。鸡蛋不可互相堆叠,应皆在底部,并留有空间可以晃动 | ||
- 倒入淹过鸡蛋约2公分的冷水 | ||
- 开盖,使用最大功率加热至水滚起(大约 85 - 95 度,稍微滚动,不需完全沸腾) | ||
- 关火,盖上盖子,让鸡蛋静置。 | ||
- 想要中央有少许流动的蛋黄,需静置6分钟 | ||
- 若想要完全煮熟的易碎蛋黄,需静置10分钟 | ||
- 沥干水分,用冷水冲洗鸡蛋约1分钟,即可去壳食用。 | ||
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## 附加内容 | ||
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- 如果觉得鸡蛋不够熟的小伙伴可以依照自己的喜好添加更多的水。 | ||
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**警告** 溏心蛋有沙门氏菌感染的风险。不建议静置5分钟以内。 | ||
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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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