實測！水煮蛋這樣煮 蛋殼一大片剝下
生活中心／綜合報導好想剝出「白嫩嫩、滑溜」外皮的水煮蛋！可是怎麼剝都坑坑疤疤，究竟怎麼煮蛋，蛋殼才會最好剝？網路上流傳很多方法：加檸檬？加冰水？加鹽巴？加有的沒的…，
Lin mark this message contains personal perspective
｜originally written by Lin
檸檬基本上不是鹼性，它的PH值是酸的，所以應該相對是不好剝，蛋起鍋後馬上放入冰水冷卻，雖說蛋殼、蛋白遇冷都會收縮，但蛋白收縮的幅度更大，能製造出蛋白與蛋殼之間的空隙。冰水也能讓蛋膜和蛋殼間的熱氣化為水份，讓蛋裡充滿水，更好剝。
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https://tw.stock.yahoo.com/news/實測-水煮蛋這樣煮-蛋殼-大片剝下-100037259.htmlhttps://tw.stock.yahoo.com/news/%E5%AF%A6%E6%B8%AC-%E6%B0%B4%E7%85%AE%E8%9B%8B%E9%80%99%E6%A8%A3%E7%85%AE-%E8%9B%8B%E6%AE%BC-%E5%A4%A7%E7%89%87%E5%89%9D%E4%B8%8B-100037259.html
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