1.ศึกษาเกี่ยวกับความนุ่มของไข่ 2.ศึ

1. learn about your soft egg. 2. learn about fried egg containerThe source variable. Substances that are put into the variables underlying the eggs. Fried egg containerVariable according to the quality of the eggs after frying is complete. Variable according to the characteristics of the eggs after frying is complete.The control variable quantity of the substance extension, 3 eggs. The control variable, oil, No oil

1. Learn about the softness of the egg. 2. Learn about container poaching
variables. Substances put into the container poaching eggs variable
variable. The fried egg quality parameters based on the characteristics of the egg fried
egg number three variables controlled variable intake control oil, No oil.

1. Study on tenderness of eggs. 2. Study on container fried eggs
variables substances enter into the egg. The independent variable container at the eggs, egg quality
ตัวแปร after frying. Dependent variable characteristics of the egg after fry finished
.Control variable, egg number 3 concentration control variable oil, No oil
.