MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

2026-10-26T08:09:56Z

英語訳を取り込み（pages/translations_en.json）

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<languages/>
{{豆知識
|番号=0004
|本文=Plunging eggs into ice water right after boiling makes the contents shrink, opening a gap between the shell and the membrane, so they peel more easily.
|ジャンル=料理・食
|ファクト度=B
|ファクト度の根拠=Explanations by a food scientist and a dietitian agree. Primary material (the research itself) has not been checked
|ネタ度=B
|ネタ度の根拠=A widely known tip
|検証ステータス=根拠あり
|根拠1URL=https://www.sciencealert.com/a-food-scientist-explains-the-best-way-to-peel-a-boiled-egg
|根拠1要約=A food scientist's explanatory article. Quenching boiled eggs in ice water makes the white shrink slightly away from the shell, so they peel more easily
|根拠1格付け=二次
|根拠2URL=https://www.jprime.jp/articles/-/39859
|根拠2要約=A dietitian's explanatory article. Its headline says that rapid cooling after boiling makes eggs even easier to peel
|根拠2格付け=二次
|補足=The study in which "the effect disappeared in eggs stored for a long time" was about adding salt to the boiling water, not about rapid cooling (the article in source 1). Whether the effect of rapid cooling depends on the age of the egg has not been checked.
|検証日時=2026-10-26
|検証方式=AI
|本家既出チェック=未確認
|派生元=古い卵の方がゆで卵の殻をむきやすい
}}

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MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）