有个关于中国人和日本人煮鸡蛋的趣事:通常,中国人把鸡蛋往锅里一放,然后去洗漱或干点别的,等再回来鸡蛋就煮好了;而日本人会把鸡蛋放入一个长宽高各4 cm的特制容器,加入50 mL水,1分钟左右水开,再过3分钟关火,然后利用余热煮3分钟,使鸡蛋达到营养价值最高的状态,最后用凉水泡3分钟,使鸡蛋很容易就能剥开。跟中国人相比,日本人节约了4/5的水,2/3的热量,同时还使鸡蛋达到了最佳的营养状态。 There is an anecdote about Chinese and Japanese cooking eggs: Usually, the Chinese put the eggs in the pot, then wash or do something else, and then boiled the eggs back to prepare them; while the Japanese would put the eggs Into a special 4 cm long and wide containers, add 50 mL of water, about 1 minute water on, then 3 minutes off the heat, and then use the heat boiled for 3 minutes, so that the egg reaches the highest nutritional value, and finally with a cool blister 3 minutes, so that eggs can be easily peeled. Compared with the Chinese, the Japanese save 4/5 of water, 2/3 of calories, but also to achieve the best nutritional status of eggs.