อ้างอิง ของ ไข่คน

  • Escoffier, Georges Auguste. Escoffier: The Complete Guide to the Art of Modern Cookery. Translated by H. L. Cracknell and R.J. Kaufmann. New York: John Wiley and Sons, 2002
  • FoodMayhem.com. Chef Jody Williams Shows Me How to Steam Scramble Eggs. New York: FoodMayhem.com, 2009.
  • McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.
  • Robuchon, Joël, Members of the Gastronomic Committee. Larousse Gastronomique. New York: Clarkson Potter/Publishers, 2001.

แหล่งที่มา

WikiPedia: ไข่คน http://foodmayhem.com/2009/10/chef-jody-williams-s... http://www.slate.com/blogs/browbeat/2015/05/29/cor... http://www.standardrepublic.com/2017/08/how-to-mak... http://www.theculinaryexchange.com/blog/milk-in-sc... https://books.google.com/books?id=8ZuyDgAAQBAJ&pg=... https://books.google.com/books?id=Q79HwbMbYJIC&pg=... https://books.google.com/books?id=SqXStbk8ajoC&pg=... https://books.google.com/books?id=_-WZjjQsKzAC&pg=... https://books.google.com/books?id=eoktyOUwM1oC&pg=... https://www.youtube.com/watch?v=s9r-CxnCXkg