Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7911470e90c44f3bab1ef2f575a61b54",
    "updated": "2025-05-18T00:53:41.167Z",
    "title": "Fried Eggs",
    "subtitle": null,
    "description": "Egg whites consist of two parts: the thicker inner albumen and the thinner outer albumen. The thinner outer layer tends to spread unevenly when the egg is cracked into the pan. To achieve a more visually appealing fried egg with a rounder and fuller white, gently strain off the outer albumen by cracking the egg into a small sieve and allowing the liquid to drain out. Cooking eggs gently over low heat results in a soft, delicate texture, while cooking them on higher heat creates crispy, frilly edges that add a pleasant texture.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "neutral-tasting oil",
          "eggs",
          "salt",
          "water or soy sauce per egg"
        ]
      }
    ],
    "instructions": [
      "For soft-fried eggs: Heat a skillet over low heat (if your burner runs hot, use a flame tamer).",
      "A small 6-inch skillet accommodates one egg; larger skillets between 12 and 15 inches can fit up to three eggs.",
      "Add enough oil to coat the bottom of the skillet evenly.",
      "Once the oil is hot, crack in the eggs and sprinkle with salt.",
      "Cook for 60 to 90 seconds until the egg whites begin to set.",
      "Sprinkle water or soy sauce over the eggs as desired, cover the pan, and cook for another 1 to 3 minutes until the whites are fully set and the yolks reach your preferred doneness.",
      "For crispy-fried eggs: Heat a skillet over medium-high heat.",
      "A small 6-inch skillet fits one egg; larger 12- to 15-inch skillets can hold up to three eggs.",
      "Add enough oil to coat the base of the skillet generously.",
      "Once hot, crack in the eggs and sprinkle with salt.",
      "Reduce heat to medium-low.",
      "Use a paring knife to gently pop any bubbles that form. Cook for about 60 seconds, gently tilting the pan to let excess oil flow over the top of the eggs, until the whites are mostly set.",
      "Sprinkle water or soy sauce over the eggs if desired, cover the skillet, and cook for an additional 30 to 60 seconds until the whites are fully set and the yolks are cooked according to your preference."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]