https://mamechi.platformstudio.jp/index.php?action=history&feed=atom&title=%E3%82%86%E3%81%A7%E3%82%8B%E5%89%8D%E3%81%AB%E5%8D%B5%E3%81%AE%E4%B8%B8%E3%81%84%E6%96%B9%E3%81%AB%E7%A9%B4%E3%82%92%E9%96%8B%E3%81%91%E3%82%8B%E3%81%A8%E3%82%80%E3%81%8D%E3%82%84%E3%81%99%E3%81%84%2Fen 2026-10-26T12:00:04Z このウィキのこのページに関する変更履歴 MediaWiki 1.43.11 https://mamechi.platformstudio.jp/index.php?title=%E3%82%86%E3%81%A7%E3%82%8B%E5%89%8D%E3%81%AB%E5%8D%B5%E3%81%AE%E4%B8%B8%E3%81%84%E6%96%B9%E3%81%AB%E7%A9%B4%E3%82%92%E9%96%8B%E3%81%91%E3%82%8B%E3%81%A8%E3%82%80%E3%81%8D%E3%82%84%E3%81%99%E3%81%84/en&diff=346&oldid=prev 2026-10-26T08:10:33Z

<p>翻訳元ページの新版に適合するように更新</p> <p><b>新規ページ</b></p><div>&lt;languages/&gt;<br /> {{豆知識<br /> |番号=0002<br /> |本文=If you make a pin-sized hole in the round (blunt) end of an egg before boiling, air escapes during cooking and the thin membrane separates more easily from the white. It works even with fresh eggs.<br /> |ジャンル=料理・食<br /> |ファクト度=A<br /> |ファクト度の根拠=Explanations by a poultry farmer and an expert agree<br /> |ネタ度=A<br /> |ネタ度の根拠=Few people know why the hole helps<br /> |検証ステータス=根拠あり<br /> |根拠1URL=https://news.ksb.co.jp/article/15275855<br /> |根拠1要約=Explanation by a poultry farmer (directly involved)<br /> |根拠1格付け=一次<br /> |根拠2URL=https://www.jprime.jp/articles/-/39859<br /> |根拠2要約=Expert commentary<br /> |根拠2格付け=二次<br /> |検証日時=2026-10-26<br /> |検証方式=AI<br /> |本家既出チェック=未確認<br /> |派生元=古い卵の方がゆで卵の殻をむきやすい<br /> }}</div>

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