---
title: "鹹蛋(咸蛋) - FoodNo1.com"
description: "鹹蛋一般煮熟剝殼即吃，很多人廣東人用臘味配鹹蛋飯就頗受歡迎廣東人拿來滾菜湯難廣東人魚湯等。鹹蛋黃的用途很多，如雙黃（單黃）蓮蓉月餅裏的黃就是鹹蛋黃、用來炒菜，如黃金蝦、鹹蛋黃炒南瓜、鹹蛋蒸肉餅、高級菜的蟹黃豆腐等"
url: "https://www.foodno1.com/foodno1dailyrecipes/dir/227-ingredient-1/216-special-recipes/2379-salted-egg.html"
date: "2026-06-12T18:18:21+00:00"
language: "zh-TW"
---

#  鹹蛋(咸蛋)

  Food No.1   [特色食譜](https://www.foodno1.com/foodno1dailyrecipes/dir/227-ingredient-1/216-special-recipes.html)    2010年2月20日    點擊數: 26918

![saltyeggs](https://www.foodno1.com/images/hk/saltyeggs.jpg)鹹蛋是下飯配粥的"最佳拍檔"。鹹蛋若醃得好，一切開就可看到橙紅的蛋黃並流出金黃色的油，很多人可以一個鹹蛋已能伴吃一碗白飯、兩碗白粥。

鹹蛋一般煮熟剝殼即吃，很多人廣東人用臘味配鹹蛋飯就頗受歡迎廣東人拿來滾菜湯難廣東人魚湯等。鹹蛋黃的用途很多，如雙黃（單黃）蓮蓉月餅裏的黃就是鹹蛋黃、用來炒菜，如黃金蝦、鹹蛋黃炒南瓜、[鹹蛋蒸肉餅](https://www.foodno1.com/ch-dishes-menu/168-lightweight-dishes/143-fna143.html)、高級菜的蟹黃豆腐等(亦有時蟹黃有用鹹蛋黃代替的，當然價錢也比用真正的蟹黃低，但味道同樣不俗)。

![鹹蛋蒸肉餅](https://www.foodno1.com/images/stories/food-image/steam-peggmeat2.jpg)大多數鹹蛋都是用鴨蛋醃的。原因一) 是用雞蛋或鵝蛋醃的鹹蛋，味道沒鴨蛋鮮美。科學的說法是鴨蛋裏的水分比雞蛋少，脂肪含量卻比雞蛋多；而且鴨蛋黃裏色素中的葉紅素含量也高。製成鹹蛋後，蛋白軟嫩，蛋黃中的油分積聚，蛋黃週邊油分四溢，色澤橙紅，沙鬆可口。二) 鵝蛋本身產量少、成本高，很少用來食用，沒什麼可比性。

鹹蛋含的鈣質、鐵質等無機鹽較高，因此鹹蛋是天氣熱時出汗多的補充鈣、鐵好食物選擇。

#### 醃鹹蛋製法：

一般有兩種方法，一種是鹽泥塗布法，一種是鹽水浸泡法，因此市場上的鹹蛋有的沾滿黑泥，有的就像普通鴨蛋，乾淨清爽。兩種口感都差不多，但用鹽泥醃制的保存時間會久點，用鹽水醃制的時間長了蛋殼上易出現黑斑。

![foodno1-signoff](https://www.foodno1.com/images/fno1/foodno1-signoff.png)

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