溏心蛋是日本料理一大绝活。好像是65摄氏度低温烹煮。这样蛋白熟了，蛋黄还是溏心。

来源: a7a8 于 2025-06-11 09:22:25 [博客] [旧帖] [给我悄悄话] 本文已被阅读：次

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