网页的AEO application/ld+json

[copusDev]

文档：https://developers.google.com/search/docs/appearance/structured-data/faqpage

例子网站
https://www.seriouseats.com/soft-scrambled-eggs-recipe
https://letterboxd.com/dave/list/official-top-250-narrative-feature-films/
https://maddymakesgamesinc.itch.io/celesteclassic

[copusDev]

[
    {
        "@context": "http://schema.org/",
        "@type": [
            "Recipe"
        ],
        "headline": "Soft-Scrambled Eggs Recipe",
        "datePublished": "2015-05-14T03:35:00.000-04:00",
        "dateModified": "2025-02-26T19:52:59.129-05:00",
        "author": [
            {
                "@type": "Person",
                "name": "Daniel Gritzer",
                "url": "https://www.seriouseats.com/daniel-gritzer-5118638"
            }
        ],
        "description": "This recipe produces moist scrambled eggs with medium-sized curds.",
        "image": {
            "@type": "ImageObject",
            "url": "https://www.seriouseats.com/thmb/Lr1S-pv9-eienGgCyUC4KNu6Beg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__05__20150511-scrambled-eggs-vicky-wasik-11-3f91b1ee58394615baad9209a30e23cf.jpg",
            "height": 1125,
            "width": 1500
        },
        "video": {
            "@type": "VideoObject",
            "contentUrl": "https://content.jwplatform.com/videos/7YvgGL4p-YWmivM3Y.mp4",
            "description": "Like your scrambled eggs soft instead of firm and fluffy? Here's how to get them creamy, moist, and just barely set, with medium-sized curds. [Video: Serious Eats Video. Technique: Daniel Gritzer]",
            "duration": "PT49S",
            "name": "How to Make Soft-Scrambled Eggs",
            "thumbnailUrl": "https://cdn.jwplayer.com/v2/media/7YvgGL4p/poster.jpg?width=1280",
            "uploadDate": "2021-04-20T16:19:27.210-04:00"
        },
        "publisher": {
            "@type": "Organization",
            "name": "Serious Eats",
            "url": "https://www.seriouseats.com/",
            "logo": {
                "@type": "ImageObject",
                "url": "https://www.seriouseats.com/thmb/YfQU2tc6Ask4mMy6oMJDaulMqqE=/320x320/filters:no_upscale():max_bytes(150000):strip_icc()/Serious_Eats_Schema_Logo-30a63d9c07734d35836c8ff2d368419c.png",
                "width": 320,
                "height": 320
            },
            "brand": "Serious Eats",
            "publishingPrinciples": "https://www.seriouseats.com/about-us-5120006#toc-editorial-guidelines",
            "sameAs": [
                "https://www.facebook.com/seriouseats",
                "https://www.instagram.com/seriouseats",
                "https://www.pinterest.com/seriouseats"
            ]
        },
        "name": "Soft-Scrambled Eggs Recipe",
        "aggregateRating": {
            "@type": "AggregateRating",
            "ratingValue": "5",
            "ratingCount": "3"
        },
        "cookTime": "PT5M",
        "keywords": "breakfast, comfort, egg",
        "nutrition": {
            "@type": "NutritionInformation",
            "calories": "266 kcal",
            "carbohydrateContent": "1 g",
            "cholesterolContent": "573 mg",
            "fiberContent": "0 g",
            "proteinContent": "19 g",
            "saturatedFatContent": "8 g",
            "sodiumContent": "365 mg",
            "sugarContent": "1 g",
            "fatContent": "20 g",
            "servingSize": "Serves 1",
            "unsaturatedFatContent": "0 g"
        },
        "prepTime": "PT5M",
        "recipeCategory": [
            "Breakfast",
            "Brunch",
            "Breakfast and Brunch",
            "Quick and Easy",
            "Ingredient"
        ],
        "recipeCuisine": [
            "American"
        ],
        "recipeIngredient": [
            "3 large eggs, beaten",
            "1/8 teaspoon kosher salt",
            "2 tablespoons (30ml) milk (optional; see note)",
            "1/2 tablespoon (7g) unsalted butter",
            "Freshly ground black or white pepper"
        ],
        "recipeInstructions": [
            {
                "@type": "HowToStep",
                "image": [
                    {
                        "@type": "ImageObject",
                        "url": "https://www.seriouseats.com/thmb/u8QmCMcLZyHc_zqf3TCVV5F9D2I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__05__20150511-scrambled-eggs-vicky-wasik-9-67693f98a1ac48b18b69465290a2680d.jpg"
                    }
                ],
                "text": "In a small bowl, beat eggs with salt and milk (if using) until no visible egg whites remain. In a small nonstick skillet, combine beaten eggs with butter. Set over medium heat and cook, stirring with a silicone spatula, until eggs are moist and just beginning to set. Remove from heat and continue to cook, stirring, until eggs have just set into soft curds; return to heat briefly if needed to cook slightly more. Season with pepper and serve right away."
            }
        ],
        "recipeYield": "1",
        "totalTime": "PT10M",
        "review": [
            {
                "@type": "Review",
                "author": {
                    "@type": "Person",
                    "name": "Lloyd Le Blanc"
                },
                "reviewBody": "My scrambled eggs are done with some whole milk a teaspoon of mayonnaise.\nI use a sauce pan, not a skillet, as the narrower space and steep walls make it easier to stir.\nPut all of the ingredients in the pan and on medium heat star stirring. As the eggs start to congeal remove from the heat and keep stirring for a couple of minutes and repeat until you have the desired consistency you want. You can add three types of cheeses and small pieces of bacon. Works every time. Enjoy !"
            },
            {
                "@type": "Review",
                "author": {
                    "@type": "Person",
                    "name": "billbas"
                },
                "reviewBody": "I make scrambled eggs for my wife & I each morning. My method results in fluffy eggs. \nMy formula, please excuse the term as I'm a chemist, consists of a 40 grams of dried chopped onions, a tablespoon of fresh minced garlic, a tablespoon of olive oil, 75 grams of bacon crumbles and a tablespoon of water added to 4 large eggs. This mixture is beaten with a fork until uniform.\nA skillet is heated at a medium heat until a few drops of water into the skillet dance around until evaporated. I spray skillet with canola spray and immediately add the egg mixture, constantly pulling the semi cooked eggs from the edges to allow the remaining liquid egg mixture to take its place. When most of the liquid has solidified, I lower the heat and cover the pan. This causes the eggs to puff up. I then turn off the heat, remove the cover and turn the eggs over to finish cooking for another 30 seconds using residual heat.\nThe eggs are fluffy and delicious. I don't use any salt or milk."
            },
            {
                "@type": "Review",
                "author": {
                    "@type": "Person",
                    "name": "BigtimeBG"
                },
                "reviewBody": "I know it's simple, but I never really knew how to properly make soft scrambled (which my wife loves). I've tried before and never really hit a homerun... til today. These were the best I've ever made with the simple directions. Thanks a ton!"
            },
            {
                "@type": "Review",
                "author": {
                    "@type": "Person",
                    "name": "Doris Gorgo"
                },
                "reviewBody": "I ficond that using butter makes the eggs brown underneath. Maybe I am letting the butter melt too long before adding the egg mixture. In addition, I like to use water-1 tablespoon to one egg and beat well.Beating is what makes the eggs fluffy. You also have to watch the temperature of the pan. I use a teflon pan, but I like to cook the eggs on low heat. If not, they get a brown bottom, which ruins the taste."
            },
            {
                "@type": "Review",
                "author": {
                    "@type": "Person",
                    "name": "Daniel Gritzer"
                },
                "reviewBody": "@nycbaker An 8-inch skillet is good for 3 eggs, but as long as you don't have spills, even smaller one like 6\" can work (and, as you reason, will slow down the cooking process, which isn't a bad thing)."
            }
        ],
        "mainEntityOfPage": {
            "@type": [
                "WebPage"
            ],
            "@id": "https://www.seriouseats.com/soft-scrambled-eggs-recipe",
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                        "position": 3,
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]