https://mamechi.platformstudio.jp/index.php?action=history&feed=atom&title=Translations%3A%E3%82%86%E3%81%A7%E5%8D%B5%E3%81%AF%E6%80%A5%E5%86%B7%E3%81%99%E3%82%8B%E3%81%A8%E3%82%80%E3%81%8D%E3%82%84%E3%81%99%E3%81%84%2F10%2FenTranslations:ゆで卵は急冷するとむきやすい/10/en - 版の履歴2026-10-26T11:58:51Z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=Translations:%E3%82%86%E3%81%A7%E5%8D%B5%E3%81%AF%E6%80%A5%E5%86%B7%E3%81%99%E3%82%8B%E3%81%A8%E3%82%80%E3%81%8D%E3%82%84%E3%81%99%E3%81%84/10/en&diff=175&oldid=prevMamechiAdmin: 英語訳を取り込み（pages/translations_en.json）2026-10-26T08:09:43Z<p>英語訳を取り込み（pages/translations_en.json）</p>
<p><b>新規ページ</b></p><div>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.</div>MamechiAdmin