https://mamechi.platformstudio.jp/index.php?action=history&feed=atom&title=%E3%82%86%E3%81%A7%E5%8D%B5%E3%81%AE%E3%83%92%E3%83%93%E3%81%AF%E4%B8%B8%E3%81%84%E6%96%B9%E3%81%8B%E3%82%89%E5%85%A5%E3%82%8C%E3%82%8B%2Fenゆで卵のヒビは丸い方から入れる/en - 版の履歴2026-10-26T11:56:08Zこのウィキのこのページに関する変更履歴MediaWiki 1.43.11https://mamechi.platformstudio.jp/index.php?title=%E3%82%86%E3%81%A7%E5%8D%B5%E3%81%AE%E3%83%92%E3%83%93%E3%81%AF%E4%B8%B8%E3%81%84%E6%96%B9%E3%81%8B%E3%82%89%E5%85%A5%E3%82%8C%E3%82%8B/en&diff=344&oldid=prevFuzzyBot: 翻訳元ページの新版に適合するように更新2026-10-26T08:10:32Z<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><languages/><br />
{{豆知識<br />
|番号=0008<br />
|本文=Start cracking the shell at the round (blunt) end. That is where the air cell, a pocket of air, sits; it is the only gap between the shell and the white, so it is the best place to start peeling. The older the egg, the larger the air cell.<br />
|ジャンル=料理・食<br />
|ファクト度=A<br />
|ファクト度の根拠=Explanation by a producers' association<br />
|ネタ度=A<br />
|ネタ度の根拠=Few people know the name "air cell" or what it does<br />
|検証ステータス=根拠あり<br />
|根拠1URL=https://www.getcracking.ca/question/how-do-you-peel-a-hard-boiled-egg<br />
|根拠1要約=Explanation by an egg farmers' organisation in Ontario, Canada (directly involved). An air pocket forms at the wide end, and you start cracking from the wide end<br />
|根拠1格付け=一次<br />
|根拠2URL=<br />
|根拠2要約=Explanation by the US Department of Agriculture (public body)<br />
|根拠2格付け=一次<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>FuzzyBot