Shadowing Practice: How to Boil an Egg! ๐Ÿฅš | Jamie Oliver - Learn English Speaking with Video

ื‘ื—ืจ ืžืฆื‘ ืชืจื’ื•ืœ

ื›ืœ ืžืฆื‘ ืคื•ืชื— ื—ื“ืจ ืชืจื’ื•ืœ ื‘ืžืกืš ืžืœื.

9 ืžืฉืคื˜ื™ื
ืื ื”ืžืฉืคื˜ื™ื ืงืฆืจื™ื ืื• ืืจื•ื›ื™ื ืžื“ื™, ืœื—ืฅ ืขืœ ืขืจื•ืš ื›ื“ื™ ืœื”ืชืื™ื ืื•ืชื.
1
Hi guys! Hope you're well. Okay today we're gonna do something very challenging - we are gonna learn, I'm gonna teach you, how to boil an egg. Yes, you heard it right.
2
Boil an egg. Now a lot of people kind of get confused to this, I don't know why a lot of people have conversations about how they do it best and there's some very strange methods of doing it, so I thought I would give you a rock solid, perfect way to boil an egg every single time. Time in time out. So let's just kind of talk through the variance and how to get it perfect. If you want to cook the perfect boiled egg every single time you need the same sized egg.
3
So you'll get different sized eggs in the supermarket, you'll get large, medium, sometimes small and sometimes double yolkers. So this is for a large free-range organic egg. So we have a pan of boiling water. To that pan I'm going to add a tiny tiny tiny pinch of salt. Why would we do that?
4
Because inside this egg is a tiny tiny amount of salt, so one of the theories about not having your boiled egg crack and then leak everywhere, is to put a tiny bit of salt to kind of balance the amount in here and then it doesn't try and osmosis it through the shell. Okay now on that conversation, the shell is the most incredible natural protection from the egg, so you don't want to put it in the fridge. A) because they don't need to go in the fridge and B) it's very porous so this will suck up any smells in the fridge which is probably not a good thing.
5
So that goes in with a slotted spoon, pop it in the water and just dip the egg in and out two or three times and then gently place it on the bottom of the pan. So from room temperature they go into boiling water. I'm going to put three eggs in and one for luck that's for soft-boiled, semi soft-boiled and hard-boiled. So for soft boiled it's five and a half minutes on the head. So set your timer and get ready to go. For semi soft-boiled it's seven 1/2 minutes and for hard-boiled it's like 11 to 12 minutes. So as simple as boiling an egg is, there's lots of different people's techniques, some logical some completely illogical. I've heard people swear by methods of putting eggs into a pan of cold water, bringing it to the boil and then turn it off as soon as it comes to the boil and they're ready. It depends on the size of the pan, it depends on the power of the gas or the heat source, you know it's really random. So doing this, like boiling water is not random, okay? Having an egg roughly at room temperature, give or take, is not random. So we put it in there soft-boiled - five and a half minutes, semi-soft boiled - seven half minutes, hard-boiled - eleven to twelve minutes. Perfect.
6
Okay lovely people so the first egg is done. This is our five and a half minute egg. What I tend to do is make sure you put it up the right way. Yes, this is very hot by the way, there is a round side and a sharper side, so I always go the sort of blunter side up.
7
So that is our five and a half minute egg. If you leave that in the shell and just watch it, it will carry on cooking. That shell is like a mini oven, right, so you want to kind of get on with it and eat it. So I'm just gonna crack off the top and there you've got a really nice soft-boiled egg. Cooked to perfection.
8
Absolutely lovely. So the second egg has had seven and a half minutes, this will give you a medium soft boiled egg. So if we have a little look in there, there you go, half firm, half soft. Absolutely beautiful. Okay so this one has had eleven minutes and that should be a reliable hardboiled egg.
9
Perfect for sandwiches, salad, stuff like that. The best way to test is with a soldier as we call it, a little bit of toast. Lovely. So there you go guys, a little pinch of salt on top and that is a beautiful, simple, humble, boiled egg, cooked to perfection every single time. Absolutely beautiful.

ื”ื•ืจื“ ืืคืœื™ืงืฆื™ื”

ื›ืœ ืžื” ืฉืืชื” ืฆืจื™ืš ื›ื“ื™ ืœื“ื‘ืจ ื‘ืฉื˜ืฃ

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ืื•ืฆืจ ืžื™ืœื™ืื‘ื ื” ืืช ืžืื’ืจ ื”ืžื™ืœื™ื ืฉืœืš
ืžืฉื—ืง ืื•ืฆืจ ืžื™ืœื™ืืœืžื“ ืชื•ืš ื›ื“ื™ ืžืฉื—ืง
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ืื•ืฆืจ ืžื™ืœื™ื ื•ื”ืขืจื•ืช ื”ื’ื™ื™ื” ืœืฉื™ืขื•ืจ ื”ื–ื”

ืฉื™ืขื•ืจ ื”ื“ื™ื‘ื•ืจ ื”ื–ื” ื‘ืจืžื” B1 ืžื‘ื•ืกืก ืขืœ ื”ืกืจื˜ื•ืŸ โ€œHow to Boil an Egg! ๐Ÿฅšโ€. ื”ืžื™ืœื™ื ืฉื—ื•ื–ืจื•ืช ื”ื›ื™ ื”ืจื‘ื”: egg, boiled, soft, tiny, boil. ื‘ืกืจื˜ื•ืŸ ื”ื–ื” ื™ืฉ 9 ืžืฉืคื˜ื™ื ื•-765 ืžื™ืœื™ื ืœืชืจื’ื•ืœ Shadowing. ื”ื“ื™ื‘ื•ืจ ื ืžืฉืš 3:49. ื”ื“ื•ื‘ืจ ืžื“ื‘ืจ ืžื”ืจ, ื›-200 ืžื™ืœื™ื ื‘ื“ืงื”, ืื– ืฆืคื• ืœืฆืœื™ืœื™ื ืžื—ื•ื‘ืจื™ื ื•ืžืงื•ืฆืจื™ื. 82% ืžื”ืžื™ืœื™ื ื ืžืฆืื•ืช ื‘ื™ืŸ 3,000 ื”ืžื™ืœื™ื ื”ื ืคื•ืฆื•ืช ื‘ื™ื•ืชืจ ื‘ืื ื’ืœื™ืช; ื›ื“ืื™ ืœืœืžื•ื“ ืืช ื”ืฉืืจ ืœืคื ื™ ืฉืžืชื—ื™ืœื™ื.

ืื•ืฆืจ ืžื™ืœื™ื ืžืจื›ื–ื™ ื‘ืกืจื˜ื•ืŸ ื”ื–ื”

15 ื”ืžื™ืœื™ื ื”ืžืชืงื“ืžื•ืช ื‘ื™ื•ืชืจ ื‘ืกืจื˜ื•ืŸ, ืขื ื”ื”ื’ื™ื™ื” ื•ื”ืžืฉืžืขื•ืช ืฉืœื”ืŸ:

ืžื™ืœื”ื”ื’ื™ื™ื”ืžืฉืžืขื•ืช
boil ืคื•ืขืœ/bษ”ษช(ษ™)l/ื”ืจืชื™ื—
pinch ืคื•ืขืœ/pษชntอกสƒ/ืฆื‘ื˜
perfection ืฉื ืขืฆื/pษšหˆfษ›k.สƒษ™n/ื”ึดืฉืืชึทืœึฐืžื•ึผืช
depend ืคื•ืขืœ/dษชหˆpษ›nd/ื”ื™ื” ืชืœื•ื™
illogical ืฉื ืชื•ืืจ/ษชหˆlษ’.dส’ษช.kษ™l/ื—ืกืจ ื”ื™ื’ื™ื•ืŸ
timer ืฉื ืขืฆื/หˆtaษชmษš/ื˜ื™ื™ืžืจ
supermarket ืฉื ืขืฆื/หŒsupษšหˆmษ‘ษนkษ™t/ืกื•ึผืคึถึผืจืžึทืจืงึถื˜, ืžึทืจื›ึผื•ึนืœ
spoon ืฉื ืขืฆื/spuหn/ื›ึทึผืฃ
blunt ืฉื ืชื•ืืจ/blสŒnt/ืงึตื”ึถื”
toast ืฉื ืขืฆื/toสŠst/ื˜ื•ืกื˜, ืงืœื™
oven ืฉื ืขืฆื/หˆสŒ.vnฬฉ/ืชึทึผื ึผื•ึผืจ
leak ืฉื ืขืฆื/liหk/ื ึฐื–ึดื™ืœึธื”
humble ืฉื ืชื•ืืจ/หˆhสŒmbษ™l/ืฆึธื ื•ึผืขึท, ืขึธื ึธื™ื•
salad ืฉื ืขืฆื/หˆsรฆl.ษ™d/ืกึธืœึธื˜
reliable ืฉื ืชื•ืืจ/ษนษชหˆlaษชษ™blฬฉ/ืืžื™ืŸ

ื“ืงื“ื•ืง ื‘ืกืจื˜ื•ืŸ ื”ื–ื”

ื”ืžื‘ื ื™ื ืฉื”ื“ื•ื‘ืจ ืžืฉืชืžืฉ ื‘ื”ื ื”ื›ื™ ื”ืจื‘ื”, ืขื ื”ืžื™ืœื™ื ื”ืžื“ื•ื™ืงื•ืช ืžื”ืกืจื˜ื•ืŸ:

ืžื‘ื ื”ื‘ืกืจื˜ื•ืŸ
ื”ื•ื•ื” ืžื•ืฉืœื (Present perfect) have/has + past participle โ€” ืคืขื•ืœื” ืฉืงืจืชื” ื‘ืขื‘ืจ ื•ืขื“ื™ื™ืŸ ื™ืฉ ืœื” ื—ืฉื™ื‘ื•ืช ืื• ื”ืฉืคืขื” ืขื›ืฉื™ื•I've heard ยท has had
ืžืฉืคื˜ื™ ื–ื™ืงื” (Relative clauses) who / which + clause โ€” ืžื™ื“ืข ื ื•ืกืฃ ืขืœ ืื“ื ืื• ื“ื‘ืจfridge which is
ืฉื ืชื•ืืจ ืžื•ื‘ื”ืง (Superlatives) the -est / the most โ€ฆ โ€” ืœืฆื™ื™ืŸ ืืช ื”ื’ื‘ื•ื” ืื• ื”ื ืžื•ืš ื‘ื™ื•ืชืจ ื‘ืงื‘ื•ืฆื”the most incredible ยท The best
ืขืชื™ื“ ืขื โ€œgoing toโ€ be going to + verb โ€” ืชื›ื ื•ืŸ ืœืขืชื™ื“ ืื• ืžืฉื”ื• ืฉื ืจืื” ืฉืขื•ืžื“ ืœืงืจื•ืชgonna do ยท I'm going to add ยท I'm going to put

ื”ื’ื™ื™ื” ืฉืฉื•ื•ื” ืœืฉื™ื ืœื‘ ืืœื™ื”

ื”ื“ื•ื‘ืจ ืžืฉืชืžืฉ ื‘-19 ืงื™ืฆื•ืจื™ื ื•ืฆื•ืจื•ืช ืžืงื•ืฆืจื•ืช, ื›ืžื• gonna, I'm, don't. ืืžืจื• ืื•ืชื ื‘ืฆื•ืจื” ื”ืงืฆืจื”, ื›ืคื™ ืฉืืชื ืฉื•ืžืขื™ื ืื•ืชื.

  • ืžื™ืœื™ื ืืจื•ื›ื•ืช โ€” ืฉื™ืžื• ืœื‘ ืœื”ื˜ืขืžื”: illogical /ษชหˆlษ’.dส’ษช.kษ™l/, supermarket /หŒsupษšหˆmษ‘ษนkษ™t/

ืฆืœื™ืœื™ื ืฉื“ื•ื‘ืจื™ ืขื‘ืจื™ืช ืžืชืงืฉื™ื ื‘ื”ื:

  • /รฆ/ โ€” ืคืชื•ื— ื™ื•ืชืจ ืžื”-โ€œืึถโ€ ื”ืขื‘ืจื™ืช, ืœื ื›ืžื• โ€œaโ€ ื‘-โ€œcupโ€: variance /หˆvรฆษน.i.ษ™ns/, sandwich /หˆsรฆn(d).wษชdอกส’/, salad /หˆsรฆl.ษ™d/
  • /r/ โ€” ื”ืœืฉื•ืŸ ืœื ื ื•ื’ืขืช ื‘ืฉื•ื ืžืงื•ื, ืœื ื”-โ€œืจโ€ ื”ื’ืจื•ื ื™ืช: porous /หˆpษ”หษนษ™s/, variance /หˆvรฆษน.i.ษ™ns/, supermarket /หŒsupษšหˆmษ‘ษนkษ™t/, reliable /ษนษชหˆlaษชษ™blฬฉ/
  • ืขื™ืฆื•ืจ ืงื•ืœื™ ื‘ืกื•ืฃ ืžื™ืœื” โ€” /b/, /d/, /g/, /z/, /v/ ื‘ืœื™ ืœื”ืคื•ืš ืื•ืชื ืœืื˜ื•ืžื™ื: depend /dษชหˆpษ›nd/, sandwich /หˆsรฆn(d).wษชdอกส’/, salad /หˆsรฆl.ษ™d/

ืื™ืš ืœืชืจื’ืœ ืขื ื”ืกืจื˜ื•ืŸ ื”ื–ื”

  1. ื”ืงืฉื™ื‘ื• ืœื›ืœ ื”ืกืจื˜ื•ืŸ ืคืขื ืื—ืช ื‘ืœื™ ืœื“ื‘ืจ, ื•ืจืฉืžื• ืืช ื”ืžื™ืœื™ื ืฉืืชื ืœื ืžื›ื™ืจื™ื.
  2. ื”ืชื—ื™ืœื• ื‘ืžื”ื™ืจื•ืช 0.75ร—, ืชืจื’ืœื• Shadowing ืžืฉืคื˜ ืื—ืจ ืžืฉืคื˜, ื•ื—ื–ืจื• ืœืžื”ื™ืจื•ืช ืจื’ื™ืœื” ื›ืฉื–ื” ืžืจื’ื™ืฉ ืงืœ.
  3. ื”ืงืœื™ื˜ื• ืืช ืขืฆืžื›ื ื•ื”ืฉื•ื• ืœืžืงื•ืจ, ืชื•ืš ืชืฉื•ืžืช ืœื‘ ืœืžื™ืœื™ื ื›ืžื• boil, pinch, perfection.

ืžื”ื™ ื˜ื›ื ื™ืงืช ื”ืฉืื“ื•ืื™ื ื’?

ืฉืื“ื•ืื™ื ื’ ื”ื™ื ื˜ื›ื ื™ืงืช ืœืžื™ื“ืช ืฉืคื” ืžื‘ื•ืกืกืช ืžื“ืข ืฉืคื•ืชื—ื” ื‘ืžืงื•ืจ ืœื”ื›ืฉืจืช ืžืชื•ืจื’ืžื ื™ื ืžืงืฆื•ืขื™ื™ื ื•ืคื•ืคื•ืœืจื™ืช ืขืœ ื™ื“ื™ ื”ืคื•ืœื™ื’ืœื•ื˜ ื“"ืจ ืืœื›ืกื ื“ืจ ืืจื’ื•ืืœืก. ื”ืฉื™ื˜ื” ืคืฉื•ื˜ื” ืืš ืขื•ืฆืžืชื™ืช: ืืชื” ืžืงืฉื™ื‘ ืœืื•ื“ื™ื• ื‘ืื ื’ืœื™ืช ื™ืœื™ื“ื™ืช ื•ื—ื•ื–ืจ ืขืœื™ื• ื‘ืงื•ืœ ืจื ืžื™ื“ โ€” ื›ืžื• ืฆืœ ื”ืขื•ืงื‘ ืื—ืจื™ ื”ื“ื•ื‘ืจ ืขื ืขื™ื›ื•ื‘ ืฉืœ 1โ€“2 ืฉื ื™ื•ืช ื‘ืœื‘ื“. ื‘ื ื™ื’ื•ื“ ืœื”ืื–ื ื” ืคืกื™ื‘ื™ืช ืื• ืชืจื’ื™ืœื™ ื“ืงื“ื•ืง, ืฉืื“ื•ืื™ื ื’ ืžื›ืจื™ื— ืืช ื”ืžื•ื— ื•ื”ืฉืจื™ืจื™ื ื‘ืคื” ืœืขื‘ื“ ื•ืœืฉื—ื–ืจ ื“ืคื•ืกื™ ื“ื™ื‘ื•ืจ ืืžื™ืชื™ื™ื ื‘ื• ื–ืžื ื™ืช. ืžื—ืงืจื™ื ืžืจืื™ื ืฉื–ื” ืžืฉืคืจ ืžืฉืžืขื•ืชื™ืช ืืช ื“ื™ื•ืง ื”ื”ื’ื™ื™ื”, ื”ืื™ื ื˜ื•ื ืฆื™ื”, ื”ืงืฆื‘, ื”ื“ื™ื‘ื•ืจ ื”ืžื—ื•ื‘ืจ, ื”ื‘ื ืช ื”ืฉืžื™ืขื” ื•ืฉื˜ืฃ ื”ื“ื™ื‘ื•ืจ โ€” ืžื” ืฉื”ื•ืคืš ืื•ืชื• ืœืื—ืช ื”ืฉื™ื˜ื•ืช ื”ื™ืขื™ืœื•ืช ื‘ื™ื•ืชืจ ืœื”ื›ื ื” ืœIELTS Speaking ื•ืœืชืงืฉื•ืจืช ื‘ืื ื’ืœื™ืช ื‘ืขื•ืœื ื”ืืžื™ืชื™.

ื˜ื›ื ื™ืงืช Shadowing: ืงืจื ืืช ื”ืžื“ืจื™ืš ื”ืžืœื ืฉืœื‘ ืื—ืจ ืฉืœื‘ โ†’