調理教材に関する基礎的研究並びにその取扱いについて(第1報) : ゆで卵について

概要

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Concerning the teaching materials of cooking in the elementary and the lower secondary schools, studies are made on boiled eggs, as the first step how to teach those children the fundamental skills in cooking and also how to approach them, considering their developmental stages. First study was done to know the coagulation of the white and the yolk at the respective temperature; next, to find the effect of time in boiling. (a) the relation between the temperature of the inside of the egg and the time of heating, in case of cooking egg from the water (b) the affects of coagulation at the difference of time reaching the boiling point When it takes comparatively long to reach the boiling point, then it needs to keep boiling for short time. However, if the suitable temperature for the hard boiled egg is to be 80℃. Then it is only necessary to cook after reaching 80℃ for about 11-12 minutes, in all the cases when it takes less than 22.5 minutes to reach the boiling point. The study shows also the old egg is slow to coagulate and foot to change color, when comparing with the new ones at the time of heating. I refer to the temperature when rolling eggs in the pan in order to have the yolk in the middle when boiled. Also the ways of cooking eggs and teaching methods at the elementary level, are included in this study.
日本家庭科教育学会の論文
1960-01-15