[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"knowledge-f155ccd93c6343a5":3},{"id":4,"slug":5,"category":6,"categoryLabel":7,"title":8,"summary":9,"coverUrl":10,"publishDate":11,"shareUser":12,"rank":16,"lastSyncedAt":17,"contentHtml":18,"images":19,"sourceUrl":55},"6a33b413759fbb61a0536fdc","f155ccd93c6343a5","food","美食","今日好奇：盐对鸭蛋做了什么，变出咸蛋黄这样香到流油的存在？","蛋黄月饼、蛋黄粽子、蛋黄酥，你喜欢哪一款？","https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331729-0-f66821f3.jpg","2020-01-16T19:21:01.010802+08:00",{"name":13,"label":14,"text":15},"12121","12121分享","来自12121分享",2,"2026-08-23T01:15:57.317Z","\n                    \n\n                    \n\n                    \n                    \n                    \u003Csection style=\"box-sizing: border-box;font-size: 16px;\">\u003Csection style=\"font-size: 15px;line-height: 2;padding-right: 8px;padding-left: 8px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"white-space: normal;box-sizing: border-box;\">无论稀粥、米饭，还是月饼、粽子或者青团，各色餐点搭配上红亮流油的咸蛋黄总是不会出错。盐究竟对鸭蛋做了什么，变出了咸蛋黄这样香到流油的神仙存在？\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: center;margin-top: 10px;margin-bottom: 10px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"max-width: 100%;vertical-align: middle;display: inline-block;line-height: 0;box-sizing: border-box;\">\u003Cimg class=\"raw-image\" data-type=\"jpeg\" style=\"vertical-align: middle;box-sizing: border-box;\" src=\"https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331747-1-0867460d.jpg\">\u003C\u002Fsection>\u003C\u002Fsection>\u003Csection style=\"text-align: center;font-size: 12px;color: rgb(186, 186, 186);line-height: 1.5;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"box-sizing: border-box;\">流油的蛋黄是咸鸭蛋的灵魂 | 图虫创意\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: center;margin: 10px 0%;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"display: inline-block;min-width: 10%;max-width: 100%;vertical-align: top;padding-right: 10px;padding-left: 10px;border-width: 0px;box-sizing: border-box;\">\u003Csection style=\"box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"display: inline-block;min-width: 10%;max-width: 100%;vertical-align: top;padding: 3px 10px 6px 20px;border-width: 1px;border-radius: 0px;border-style: solid;border-color: rgb(62, 62, 62);box-sizing: border-box;\">\u003Csection style=\"margin-top: -25px;margin-right: 0%;margin-left: 0%;transform: translate3d(1px, 0px, 0px);box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"font-size: 15px;box-sizing: border-box;\">\u003Cp style=\"box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">油一直都在，只是存在方式不同\u003C\u002Fstrong>\u003C\u002Fp>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003Csection style=\"font-size: 15px;line-height: 2;padding-right: 8px;padding-left: 8px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"white-space: normal;box-sizing: border-box;\">首先，咸蛋黄的油肯定不是在腌制过程中凭空出现的。\u003Cspan style=\"color: rgb(62, 62, 62);box-sizing: border-box;\">蛋黄本身就含有丰富的脂质，鸭蛋黄中的\u003C\u002Fspan>\u003Cspan style=\"color: rgb(249, 110, 87);box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">脂质含量大约有30–33%\u003C\u002Fstrong>\u003C\u002Fspan>[1]。\u003C\u002Fp>\u003Cp style=\"white-space: normal;box-sizing: border-box;\">那为什么鲜蛋黄不会流油？关键在于油脂的存在方式。\u003C\u002Fp>\u003Cp style=\"white-space: normal;box-sizing: border-box;\">\u003Cspan style=\"color: rgb(249, 110, 87);box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">在蛋黄中，油脂不是游离在表面，而是以小油滴的形式均匀分散在水溶液当中\u003C\u002Fstrong>\u003Cspan style=\"color: rgb(62, 62, 62);box-sizing: border-box;\">——也就是说，它形成了一个乳剂系统。\u003C\u002Fspan>\u003C\u002Fspan>帮助油脂稳定分散的是蛋黄中的蛋白质与磷脂，它们起到了乳化剂的作用。油脂、磷脂和蛋白质等成分共同组成了脂蛋白的结构：疏水的油脂藏在里面，表面露出的则主要是蛋白质和磷脂相对亲水的一面。\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: center;margin-top: 10px;margin-bottom: 10px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"max-width: 100%;vertical-align: middle;display: inline-block;line-height: 0;box-sizing: border-box;\">\u003Cimg class=\"raw-image\" data-type=\"png\" style=\"vertical-align: middle;box-sizing: border-box;\" src=\"https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331768-2-75db27b1.jpg\">\u003C\u002Fsection>\u003C\u002Fsection>\u003Csection style=\"text-align: center;font-size: 12px;color: rgb(186, 186, 186);line-height: 1.5;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"box-sizing: border-box;\">蛋黄中的脂蛋白结构示意图 | researchgate\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"font-size: 15px;line-height: 2;padding-right: 8px;padding-left: 8px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"white-space: normal;box-sizing: border-box;\">\u003Cspan style=\"color: rgb(249, 110, 87);box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">同样都含有很多油脂，但乳剂与分离的油脂外观和质感都很不相同。\u003C\u002Fstrong>\u003C\u002Fspan>尤其是新鲜生蛋黄这样油脂藏在里面的水包油型乳剂，它的油腻感明显比分离的油脂要低很多。\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: center;margin: 10px 0%;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"display: inline-block;min-width: 10%;max-width: 100%;vertical-align: top;padding-right: 10px;padding-left: 10px;border-width: 0px;box-sizing: border-box;\">\u003Csection style=\"box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"display: inline-block;min-width: 10%;max-width: 100%;vertical-align: top;padding: 3px 10px 6px 20px;border-width: 1px;border-radius: 0px;border-style: solid;border-color: rgb(62, 62, 62);box-sizing: border-box;\">\u003Csection style=\"margin-top: -25px;margin-right: 0%;margin-left: 0%;transform: translate3d(1px, 0px, 0px);box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"font-size: 15px;box-sizing: border-box;\">\u003Cp style=\"box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">加盐再加热，造就流油的蛋黄\u003C\u002Fstrong>\u003C\u002Fp>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003Csection style=\"font-size: 15px;line-height: 2;padding-right: 8px;padding-left: 8px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"white-space: normal;box-sizing: border-box;\">新鲜的蛋黄可以看成油脂均匀分散的乳剂，而餐桌上的咸蛋黄则有很多油脂从中分离了出来，\u003Cspan style=\"color: rgb(249, 110, 87);box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">这说明原本的乳剂结构遭到了破坏，也就是“破乳”\u003C\u002Fstrong>\u003C\u002Fspan>。\u003C\u002Fp>\u003Cp style=\"white-space: normal;box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">造成乳剂结构破坏的首要因素自然是腌制过程中进入鸭蛋的盐。\u003C\u002Fstrong>盐腌一方面会造成蛋黄中水分的减少，另一方面也会改变蛋白质的溶解性。随着腌制时间延长，生蛋黄会逐渐凝固，并开始出现分离的油脂。\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: center;margin-top: 10px;margin-bottom: 10px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"max-width: 100%;vertical-align: middle;display: inline-block;line-height: 0;box-sizing: border-box;\">\u003Cimg class=\"raw-image\" data-type=\"jpeg\" style=\"vertical-align: middle;box-sizing: border-box;\" src=\"https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331792-3-33d5ad70.jpg\">\u003C\u002Fsection>\u003C\u002Fsection>\u003Csection style=\"text-align: center;font-size: 12px;color: rgb(186, 186, 186);line-height: 1.5;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"box-sizing: border-box;\">咸鸭蛋腌制过程中的变化，上排为生蛋，下排为加热后 | K. M. Lai et al\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"font-size: 15px;line-height: 2;padding-right: 8px;padding-left: 8px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"white-space: normal;box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">不过，腌制过后的加热步骤对打造一颗流油的蛋黄也非常重要。\u003C\u002Fstrong>加热可以使脂蛋白结构进一步破坏，将更多油脂释放出来。有实验显示，在用25%的盐水腌制35天之后，生咸鸭蛋的蛋黄油脂渗出率大约有20%，而将它煮熟可以使油脂渗出率增加到40%左右[1]。\u003C\u002Fp>\u003Cp style=\"white-space: normal;box-sizing: border-box;\">顺便说，只是把鲜蛋煮熟其实也可以使蛋黄的油脂渗出率增加一些，但程度远没有煮熟咸蛋黄那么明显，也达不到肉眼可见的流油效果。\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: center;margin: 10px 0%;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"display: inline-block;min-width: 10%;max-width: 100%;vertical-align: top;padding-right: 10px;padding-left: 10px;border-width: 0px;box-sizing: border-box;\">\u003Csection style=\"box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"display: inline-block;min-width: 10%;max-width: 100%;vertical-align: top;padding: 3px 10px 6px 20px;border-width: 1px;border-radius: 0px;border-style: solid;border-color: rgb(62, 62, 62);box-sizing: border-box;\">\u003Csection style=\"margin-top: -25px;margin-right: 0%;margin-left: 0%;transform: translate3d(1px, 0px, 0px);box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"font-size: 15px;box-sizing: border-box;\">\u003Cp style=\"box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">为什么是鸭蛋？\u003C\u002Fstrong>\u003C\u002Fp>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003Csection style=\"font-size: 15px;line-height: 2;padding-right: 8px;padding-left: 8px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"white-space: normal;box-sizing: border-box;\">为什么腌制咸蛋用的总是鸭蛋，而咸鸡蛋则少得多？\u003Cstrong style=\"box-sizing: border-box;\">这是因为鸭蛋黄腌制后有更好的质地和出油效果\u003C\u002Fstrong>。鸡蛋黄与鸭蛋黄的成分稍有差异，同时两种蛋蛋壳的结构与孔隙大小也有不同，因此盐腌效果也存在差异[2]。\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: center;margin: 10px 0%;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"display: inline-block;min-width: 10%;max-width: 100%;vertical-align: top;padding-right: 10px;padding-left: 10px;border-width: 0px;box-sizing: border-box;\">\u003Csection style=\"box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"display: inline-block;min-width: 10%;max-width: 100%;vertical-align: top;padding: 3px 10px 6px 20px;border-width: 1px;border-radius: 0px;border-style: solid;border-color: rgb(62, 62, 62);box-sizing: border-box;\">\u003Csection style=\"margin-top: -25px;margin-right: 0%;margin-left: 0%;transform: translate3d(1px, 0px, 0px);box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"font-size: 15px;box-sizing: border-box;\">\u003Cp style=\"box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">烹调乳化小能手\u003C\u002Fstrong>\u003C\u002Fp>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003Csection style=\"font-size: 15px;line-height: 2;padding-right: 8px;padding-left: 8px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"white-space: normal;box-sizing: border-box;\">鸡蛋不太常用来腌制咸蛋，不过鸡蛋黄是一种烹调中经常会用到的“天然乳化剂”，人们会把额外的油脂加进生蛋黄里搅拌，促使它们分散成小油滴。\u003C\u002Fp>\u003Cp style=\"white-space: normal;box-sizing: border-box;\">很多烘焙食谱都会把融化的黄油用蛋黄进行乳化，方便油脂与其他原料均匀混合。\u003Cspan style=\"color: rgb(62, 62, 62);box-sizing: border-box;\">不过这方面最经典的例子还是\u003Cspan style=\"color: rgb(249, 110, 87);box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">蛋黄酱\u003C\u002Fstrong>\u003Cspan style=\"color: rgb(62, 62, 62);box-sizing: border-box;\">（又叫美乃滋）\u003C\u002Fspan>\u003C\u002Fspan>。按照传统做法，这种酱料完全就是\u003Cstrong style=\"box-sizing: border-box;\">靠蛋黄将植物油乳化并调味\u003C\u002Fstrong>的产物\u003C\u002Fspan>。\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: center;margin-top: 10px;margin-bottom: 10px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"max-width: 100%;vertical-align: middle;display: inline-block;line-height: 0;box-sizing: border-box;\">\u003Cimg class=\"raw-image\" data-type=\"jpeg\" style=\"vertical-align: middle;box-sizing: border-box;\" src=\"https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331817-4-e7c85520.jpg\">\u003C\u002Fsection>\u003C\u002Fsection>\u003Csection style=\"font-size: 15px;line-height: 2;padding-right: 8px;padding-left: 8px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"text-align: center;white-space: normal;box-sizing: border-box;\">\u003Cspan style=\"font-size: 12px;color: rgb(160, 160, 160);box-sizing: border-box;\">传统的美乃滋酱，是靠手工将蛋黄和油搅打在一起的。\u003C\u002Fspan>\u003C\u002Fp>\u003Cp style=\"white-space: normal;box-sizing: border-box;\">蛋黄酱的脂肪含量很高，可达70%以上，但因为它依然是一个“水包油”的乳剂系统，小油滴都均匀地包在水相里面，所以既不会看到浮油，吃起来也不会像纯植物油那样腻。\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: center;margin-top: 10px;margin-bottom: 10px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"max-width: 100%;vertical-align: middle;display: inline-block;line-height: 0;box-sizing: border-box;\">\u003Cimg class=\"raw-image\" data-type=\"gif\" style=\"vertical-align: middle;box-sizing: border-box;\" src=\"https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331913-5-67630b2f.gif\">\u003C\u002Fsection>\u003C\u002Fsection>\u003Csection style=\"text-align: center;font-size: 12px;color: rgb(186, 186, 186);line-height: 1.5;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"box-sizing: border-box;\">用搅拌机搅拌植物油与蛋黄制成蛋黄酱 | James Strange\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"font-size: 15px;line-height: 2;padding-right: 8px;padding-left: 8px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"white-space: normal;box-sizing: border-box;\">前几年曾经有过一个把蛋黄酱用微波炉加热结果“变出一碗油”的新闻，这也是一个破乳的过程。微波炉加热破坏了乳剂结构，让油脂分离了出来。\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: center;margin-top: 10px;margin-bottom: 10px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"max-width: 100%;vertical-align: middle;display: inline-block;line-height: 0;box-sizing: border-box;\">\u003Cimg class=\"raw-image\" data-type=\"jpeg\" style=\"vertical-align: middle;box-sizing: border-box;\" src=\"https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331938-6-85311c52.jpg\">\u003C\u002Fsection>\u003C\u002Fsection>\u003Csection style=\"text-align: center;font-size: 12px;color: rgb(186, 186, 186);line-height: 1.5;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"box-sizing: border-box;\">微波炉加热后油脂分离的蛋黄酱 | 微博截图\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: center;margin: 10px 0%;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"display: inline-block;min-width: 10%;max-width: 100%;vertical-align: top;padding-right: 10px;padding-left: 10px;border-width: 0px;box-sizing: border-box;\">\u003Csection style=\"box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"display: inline-block;min-width: 10%;max-width: 100%;vertical-align: top;padding: 3px 10px 6px 20px;border-width: 1px;border-radius: 0px;border-style: solid;border-color: rgb(62, 62, 62);box-sizing: border-box;\">\u003Csection style=\"margin-top: -25px;margin-right: 0%;margin-left: 0%;transform: translate3d(1px, 0px, 0px);box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"font-size: 15px;box-sizing: border-box;\">\u003Cp style=\"box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">不招人待见的咸蛋清\u003C\u002Fstrong>\u003C\u002Fp>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\u003Csection style=\"font-size: 15px;line-height: 2;padding-right: 8px;padding-left: 8px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"white-space: normal;box-sizing: border-box;\">人们痴迷于咸蛋黄的口感，不仅直接拿来吃，还把它做成蛋黄月饼、蛋黄粽子、蛋黄酥、蛋黄焗南瓜，但咸鸭蛋的蛋清部分却总是没人愿意吃。\u003Cspan style=\"color: rgb(249, 110, 87);box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">这一方面肯定是因为蛋清缺少油脂香味和丰富的质感，而另一方面也是因为——咸蛋清实在是太咸了。\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: center;margin-top: 10px;margin-bottom: 10px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection style=\"max-width: 100%;vertical-align: middle;display: inline-block;line-height: 0;box-sizing: border-box;\">\u003Cimg class=\"raw-image\" data-type=\"jpeg\" style=\"vertical-align: middle;box-sizing: border-box;\" src=\"https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331972-7-e0987687.jpg\">\u003C\u002Fsection>\u003C\u002Fsection>\u003Csection style=\"text-align: center;font-size: 12px;color: rgb(186, 186, 186);line-height: 1.5;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"box-sizing: border-box;\">把这一坨夹走，剩下的我就想扔掉了…… | 图虫创意\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"font-size: 15px;line-height: 2;padding-right: 8px;padding-left: 8px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"white-space: normal;box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">实验数据显示，在经过35天的腌制之后，咸鸭蛋蛋黄部分的含盐量约为2.25%-3.29%，与此同时，蛋清部分的含盐量则会飙升到8.23%-11.61%\u003C\u002Fstrong>[1]。蛋黄远没有蛋清那么咸，这应该有两方面原因：首先，盐扩散到蛋黄部分会慢一些；其次，蛋黄含水量低、脂质含量高，而盐很难溶解在油脂中。\u003C\u002Fp>\u003Cp style=\"white-space: normal;box-sizing: border-box;\">咸蛋黄远比咸蛋清有市场，但传统的腌制方法又是用整个鸭蛋进行的，这难免会带来多余蛋清如何处理的问题。为了避免浪费，现在也有了一些将鸭蛋黄分离单独进行腌制的技术。\u003C\u002Fp>\u003Cp style=\"white-space: normal;box-sizing: border-box;\">在你心目中，哪种吃法能把咸蛋黄的美味发挥到极致呢？\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: left;padding-right: 8px;padding-left: 8px;font-size: 12px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"box-sizing: border-box;\">\u003Cspan style=\"color: rgb(160, 160, 160);box-sizing: border-box;\">参考文献\u003C\u002Fspan>\u003C\u002Fp>\u003Cp style=\"box-sizing: border-box;\">\u003Cspan style=\"color: rgb(160, 160, 160);box-sizing: border-box;\">[1] https:\u002F\u002Fjournals.plos.org\u002Fplosone\u002Farticle?id=10.1371\u002Fjournal.pone.0182912\u003C\u002Fspan>\u003C\u002Fp>\u003Cp style=\"box-sizing: border-box;\">\u003Cspan style=\"color: rgb(160, 160, 160);box-sizing: border-box;\">[2] https:\u002F\u002Fonlinelibrary.wiley.com\u002Fdoi\u002Fabs\u002F10.1111\u002Fj.1365-2621.1998.tb15668.x\u003C\u002Fspan>\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"font-size: 12px;color: rgb(120, 120, 120);line-height: 2;letter-spacing: 0px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Cp style=\"white-space: normal;box-sizing: border-box;\">\u003Cspan style=\"box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">作者：窗敲雨\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\u003Cp style=\"white-space: normal;box-sizing: border-box;\">\u003Cspan style=\"box-sizing: border-box;\">\u003Cstrong style=\"box-sizing: border-box;\">编辑：\u003C\u002Fstrong>\u003C\u002Fspan>\u003Cstrong style=\"letter-spacing: 0px;box-sizing: border-box;\"> Luna\u003C\u002Fstrong>\u003C\u002Fp>\u003C\u002Fsection>\u003Csection style=\"text-align: center;margin-top: 10px;margin-bottom: 10px;box-sizing: border-box;\" powered-by=\"xiumi.us\">\u003Csection 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src=\"https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331993-8-22acaaa3.jpg\">\u003C\u002Fsection>\u003C\u002Fsection>\u003C\u002Fsection>\n\t\t\t\t",[20,23,27,31,35,39,43,47,51],{"sourceUrl":21,"localPath":22,"publicUrl":10},"https:\u002F\u002F3-im.guokr.com\u002FMEc_4EGcOJWNPS3EaYh3u18LuVVVrI8Du8uV-Em6L5UABQAAIAIAAEpQ.jpg","C:\\www\\images\\food\\20260618\\image-1781773331729-0-f66821f3.jpg",{"sourceUrl":24,"localPath":25,"publicUrl":26},"https:\u002F\u002F3-im.guokr.com\u002FE7sFVAJ6mOnpW9gyQ82lX3fsYSAFzXMHJR22MAA6HBs4BAAA0QIAAEpQ.jpg?imageView2\u002F1\u002Fw\u002F555\u002Fh\u002F370","C:\\www\\images\\food\\20260618\\image-1781773331747-1-0867460d.jpg","https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331747-1-0867460d.jpg",{"sourceUrl":28,"localPath":29,"publicUrl":30},"https:\u002F\u002F1-im.guokr.com\u002F-LXNv_iA6KVlcr1sWb3mfZbKNejQYRDjTzYzP5bGSBPlAgAAgAEAAEpQ.jpg?imageView2\u002F1\u002Fw\u002F555\u002Fh\u002F287","C:\\www\\images\\food\\20260618\\image-1781773331768-2-75db27b1.jpg","https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331768-2-75db27b1.jpg",{"sourceUrl":32,"localPath":33,"publicUrl":34},"https:\u002F\u002F3-im.guokr.com\u002Fum3pmBo2WcifuYJv2SQkJpi8WEeiJmZA941RPxDk54s4BAAArQEAAEpQ.jpg?imageView2\u002F1\u002Fw\u002F555\u002Fh\u002F220","C:\\www\\images\\food\\20260618\\image-1781773331792-3-33d5ad70.jpg","https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331792-3-33d5ad70.jpg",{"sourceUrl":36,"localPath":37,"publicUrl":38},"https:\u002F\u002F1-im.guokr.com\u002FWQvnS4DFtx_ESCmc2RjqAGy1M72K_GgJXWLbgHaPK8oABAAA_AMAAEpQ.jpg?imageView2\u002F1\u002Fw\u002F555\u002Fh\u002F552","C:\\www\\images\\food\\20260618\\image-1781773331817-4-e7c85520.jpg","https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331817-4-e7c85520.jpg",{"sourceUrl":40,"localPath":41,"publicUrl":42},"https:\u002F\u002F2-im.guokr.com\u002FceWXEMuwHcRdEZJZLwpi5Sn8mU3cNA7MgAl6LjN92WdaAQAA1QAAAEdJ.gif","C:\\www\\images\\food\\20260618\\image-1781773331913-5-67630b2f.gif","https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331913-5-67630b2f.gif",{"sourceUrl":44,"localPath":45,"publicUrl":46},"https:\u002F\u002F1-im.guokr.com\u002Fdw8BnVlF6IgaXVSJYZMGEhuTn8qVNsb7Fn4RS38vkwPwAgAAiQIAAEpQ.jpg?imageView2\u002F1\u002Fw\u002F555\u002Fh\u002F478","C:\\www\\images\\food\\20260618\\image-1781773331938-6-85311c52.jpg","https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331938-6-85311c52.jpg",{"sourceUrl":48,"localPath":49,"publicUrl":50},"https:\u002F\u002F2-im.guokr.com\u002FU6eLnW2nmS0DkRFvT3XTv3jf7Z3FNtlvzFlFABXJPzk4BAAA0QIAAEpQ.jpg?imageView2\u002F1\u002Fw\u002F555\u002Fh\u002F370","C:\\www\\images\\food\\20260618\\image-1781773331972-7-e0987687.jpg","https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331972-7-e0987687.jpg",{"sourceUrl":52,"localPath":53,"publicUrl":54},"https:\u002F\u002F3-im.guokr.com\u002FVA7TyJ4MFnAWzNLkhSgfmqU0iENDspe6k_k7hRVTzCw4BAAA6gEAAEpQ.jpg?imageView2\u002F1\u002Fw\u002F555\u002Fh\u002F251","C:\\www\\images\\food\\20260618\\image-1781773331993-8-22acaaa3.jpg","https:\u002F\u002Ffoxfom.com\u002Fimages\u002Ffood\u002F20260618\u002Fimage-1781773331993-8-22acaaa3.jpg","https:\u002F\u002Fwww.guokr.com\u002Farticle\u002F455546\u002F"]