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Martha Stewart's Cooking School  Martha Stewart's Tip: Peeling Eggs
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Where is the air pocket in the egg usually located?
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Martha Stewart's Cooking School  Martha Stewart's Tip: Peeling Eggs
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To remove the shells, start at the board end of the egg, which is generally where the air pocket in the egg is. Older eggs are easier to show generally than freshly laid eggs, because very fresh eggs have a smaller air sack in them. You know, that little white membrane, that's in the egg, that's shrinks as the egg ages. So peeling a fresh egg can be difficult, but let's see if one of these will peel. Dry it off. And then start at the board end, and with the back of a spoon, just crack the shell. Once you find a little air sack, the eggs are easier to peel. See, that's the little sack that we were talking about. And then just gently with the side of your thumb, start peeling the egg. You're loosening the membrane with the shell from the nice, shiny cooked egg inside. Now hide boiled eggs in the shell, just stay 4, up to 5 days in the refrigerator. If you are going to peel them, use them as soon as possible.



剥鸡蛋要从头大的那一端开始,因为那儿通常是气泡。新鲜的鸡蛋更不容易找到气泡,因为它们的气泡更小。蛋壳内层的膜随时间的增长会逐渐萎缩,因此剥新鲜的鸡蛋是有点难的。我们现在就来剥一个新鲜的鸡蛋。把它擦干。用勺子底部的背面把鸡蛋头大的那一端敲碎,当你看到气囊时,鸡蛋就容易剥了。看,这就是气囊。然后用拇指的侧面轻轻的剥鸡蛋,蛋壳和膜已经快和鸡蛋分开了,鸡蛋很完整,煮的刚好。把煮好的鸡蛋放到冰箱里保存,最多四五天。如果全都剥皮了,要尽快吃掉。

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