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蛋黄搅拌前要先花五秒钟的时间来溶解卵黄系带，待卵黄系带溶解后使之缓缓流过其（蛋黄）淡黄色的表面（然后再进行搅拌）。
Egg-yolks were to be beaten until an egg-ribbon, trickled over the pale yellow surface, took five seconds to dissolve.
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