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

2026-10-26T08:10:05Z

英語訳を取り込み（pages/translations_en.json）

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<languages/>
{{豆知識
|番号=0001
|本文=Hard-boiled eggs peel more easily when the eggs are a week to ten days old rather than freshly laid. As an egg ages, dissolved carbon dioxide escapes through the shell's pores and the egg white's pH rises, so the inner membrane separates more readily from the white.
|ジャンル=料理・食
|ファクト度=A
|ファクト度の根拠=A conference presentation and a food scientist's explanation agree. Not S because the full peer-reviewed paper has not been checked
|ネタ度=A
|ネタ度の根拠=The tip is well known, but few people can explain why
|検証ステータス=根拠あり
|根拠1URL=https://pub-files.atlas.jp/fs/public/jsfst68/ver_1/abstract/ja/PB.PC-37.pdf
|根拠1要約=Conference abstract (joint research by a Japanese university and a food manufacturer). Fresh eggs have a lower pH than stored eggs, and the shell membrane sticks more strongly (direct retrieval may be refused)
|根拠1格付け=一次
|根拠2URL=https://www.sciencealert.com/a-food-scientist-explains-the-best-way-to-peel-a-boiled-egg
|根拠2要約=A food scientist's explanatory article. Eggs peel easily at an egg-white pH of 8.7–8.9, and the pH rises over time
|根拠2格付け=二次
|根拠3URL=https://news.ksb.co.jp/article/15275855
|根拠3要約=Explanation by a poultry farmer (directly involved). Eggs peel more easily after a week to ten days
|根拠3格付け=一次
|補足=Older eggs have less firm whites and less flavour. Use fresh eggs for eating raw and older eggs for cooking. Even with fresh eggs, piercing and rapid cooling narrow the difference.
|検証日時=2026-10-26
|検証方式=AI
|本家既出チェック=未確認
}}

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