PROBLEM TO BE SOLVED: To provide a cooking method for boiled egg of which the shell is easily peeled regardless of freshness using a simple tool, while conventionally known method for easily peeling the shell of egg by adding vinegar to water for boiling is ineffective, with no substantial difference from the boiling with water without any addition, and due to difficulty in peeling the shell of boiled fresh eggs, the freshness has been intentionally reduced by storing the eggs for several days at normal or cold temperature for making boiled eggs with a shell to be easily peeled.SOLUTION: The cooking tool for boiled egg includes a base plate as main material on which eggs can be placed, a region as a supporting point for oscillating the base plate disposed at underside of the base plate, and an egg movement prevention part on the top face of the base plate, for preventing the eggs from dropping from the base plate or largely moving to change the position of the eggs by rolling. The base plate receives bubbles during boiling as driving force of the oscillation, so as to be continuously oscillated during heating. As a result, the shell of boiled eggs can be easily peeled.COPYRIGHT: (C)2014,JPO&INPIT【課題】従来より、ゆで卵の殻を剥きやすくするために、茹でるための水に酢をいれるなどの方法があるとされるが、殻をむきやすくするために十分な方法ではなく、水に何もいれずに茹でた場合と大差はない。鮮度の高い卵はゆで卵にした際に殻が剥きにくく、殻の剥けやすいゆで卵をつくるために数日常温または冷蔵状態で保存して鮮度を落とす方法が用いられている。本発明は、鮮度に関わらず簡素な器具を用いることで殻の剥きやすいゆで卵を作ることを課題とする。【解決手段】本発明であるゆで卵調理器具は、卵を載せることのできる台板を主材とし、台板下面に台板が揺動することのできるための支点となる部位を持ち、台板の上面には卵が転がって台板から卵が落ちたり卵の位置が大きく移動しないための卵の移動防止部を有しており、沸騰時の気泡を台板が受けて揺れの駆動力とし、加熱中に揺れ続けることでゆで卵の殻を剥きやすくする。【選択図】図1
