EggZen Pro User Manual / 使用说明书
Welcome to EggZen Pro, the ultimate Thermodynamic PWA timer. Unlike traditional timers, we don't just count down seconds. By executing multi-dimensional calculations based on thermodynamics, we guarantee the perfect egg texture, every single time.
欢迎使用 EggZen Pro——专为您打造的极简热力学 PWA 煮蛋神器。与传统计时器不同，我们不再只是简单的倒计时。通过基于热力学的多维精确计算，我们确保您每次都能煮出完美熟度的鸡蛋。
Contact Us / 联系我们: ezegg@ezegg.pro
V2.0 Ice Bath - EZegg Team
🌟 Core Features / 核心差异化亮点
- Thermodynamic Precision / 热力学精准计算: Automatically compensates for altitude boiling points, egg sizes, and initial temperatures. (自动精确补偿高海拔沸点、鸡蛋规格与初始温度带来的误差。)
- Smart Fine-Tuning / 口感微调记忆: Intelligently remembers your personal +/- second preferences for every single configuration matrix. (智能记忆您在每一种参数组合下的微调秒数，越用越懂你。)
- Ice Bath Therapy / 冰水浴模块 (V2): Inverse thermodynamic calculations to stop thermal inertia. (基于逆向算法强行阻断热惯性，锁定溏心完美度。)
- Interactive Sharing / 互动专属海报: Generate and share aesthetic, personalized recipe art of your perfect egg with one tap. (一键生成并分享带有精确参数的高颜值专属双图海报。)
💧 Water Temp / 下锅水温
COLD START (冷水下锅): Heat eggs together with the water. (冷水与鸡蛋同时加热)BOILING START (开水下锅): Drop eggs into already boiling water. (水烧开后再放入鸡蛋)- ⚠️ CRITICAL NOTE / 关键提示: Ensure the water level covers the eggs by at least 1 centimeter. (无论哪种方式，请确保加水量没过鸡蛋至少 1 厘米，以保证受热均匀。)
🥚 Parameters / 基础参数
- Egg Size / 鸡蛋规格: Small (45-53g) / Medium (54-63g) / Large (64-73g).
- Altitude / 海拔: Enter your altitude in meters. (输入您所在的海拔高度。系统会自动计算高海拔沸点降低造成的烹饪时间延长。)
- Initial Egg Temp / 鸡蛋初始温度: FRIDGE (冷藏) or ROOM (室温).
🍳 Choose Texture & Fine-Tune / 选定口感与微调
Select from 5 mathematically calibrated textures. (提供 5 种经过精密计算的熟度口感：)
- RUNNY (流心): Liquid yolk, soft whites.
- SOFT (果冻): Soft, jelly-like yolk.
- JAMMY (溏心): Sticky, jam-like yolk. (🌟 Highly Recommended / 极力推荐)
- CUSTARDY (金沙): Creamy and firm.
- HARD (全熟): Fully solid.
Personalize / 专属微调: Use the +/- buttons to add or subtract seconds. EggZen Pro will memorize this exact offset for your next session! (觉得熟度还差一丝？使用 +/- 按钮增减秒数。系统将永久记忆您的专属偏好！)
🧊 Ice Water Bath / 冰水浴冷却 (Crucial! / 强烈建议)
Immediately transfer eggs to an ice water bath after cooking. This stops the residual heat from overcooking and makes peeling much easier.
烹饪结束后，请立刻将鸡蛋捞出放入冰水或冷水中浸泡降温。这能迅速阻断余温防止鸡蛋过熟，同时热胀冷缩会让蛋壳极易剥落！
