咸鴨蛋是中國人喜愛的特色美食之一，以新(xin)鮮(xian)鴨蛋(dan)為原料，經過腌制而(er)成的(de)，風(feng)味(wei)獨特(te)，佐餐佳品，色、香、味(wei)道十分(fen)誘人(ren)!但是網上有傳言稱(cheng)鴨蛋(dan)黃膽(dan)固醇非(fei)常高，這是真的(de)嗎?

咸(xian)蛋(dan)黃的(de)營養價值(zhi)和新鮮(xian)(xian)蛋(dan)黃接近(jin)，含(han)(han)有優質(zhi)蛋(dan)白(bai)質(zhi)、卵磷脂、維生(sheng)(sheng)素和礦(kuang)物(wu)質(zhi)等。在咸(xian)蛋(dan)黃成(cheng)熟(shu)過程中，脂肪的(de)含(han)(han)量幾(ji)乎不變(bian)，但由于水分的(de)損失，蛋(dan)黃 的(de)相(xiang)對脂肪含(han)(han)量逐漸增(zeng)(zeng)大，高達30%甚至(zhi)40%以上。隨著腌制(zhi)的(de)進行，含(han)(han)鹽量和出油量不斷增(zeng)(zeng)加，油色(se)澤更加鮮(xian)(xian)艷(yan)，黏度變(bian)得更稠并產生(sheng)(sheng)特(te)殊的(de)風(feng)味，口感更 佳。建議每次吃(chi)不超過半個咸(xian)蛋(dan)，同時少吃(chi)其他(ta)高鹽食物(wu)及(ji)含(han)(han)鈉(na)調味品，并注意多(duo)喝(he)水或吃(chi)一些新鮮(xian)(xian)果蔬。

據吃貨老六介紹，家(jia)庭腌制(zhi)咸鴨蛋(dan)一(yi)(yi)般有兩種(zhong)(zhong)方法(fa)。一(yi)(yi)種(zhong)(zhong)是(shi)(shi)鹽(yan)水(shui)浸(jin)制(zhi)法(fa)，這種(zhong)(zhong)方法(fa)相對(dui)(dui)簡單容易操(cao)作，但缺點(dian)是(shi)(shi)腌制(zhi)的咸鴨蛋(dan)保(bao)存(cun)時間相對(dui)(dui)較短。步驟(zou)是(shi)(shi)：選(xuan)好生鮮鴨蛋(dan)后(hou)，另(ling)煮(zhu)(zhu)一(yi)(yi)鍋開水(shui)備用，煮(zhu)(zhu)水(shui)之前可在水(shui)里(li)放少許生姜、八角、花椒(jiao)等，煮(zhu)(zhu)開后(hou)往(wang)水(shui)里(li)加入適量的粗(cu)鹽(yan)和(he)少量白酒，然后(hou)等其徹(che)底(di)涼透，倒入陶罐，再放入鴨蛋(dan)。所有的鴨蛋(dan)都要(yao)浸(jin)沒(mei)在水(shui)面(mian)以下(xia)，然后(hou)用塑料袋扎進壇口，放置一(yi)(yi)個月后(hou)能開封食用了。

如何挑選新鮮優質(zhi)、咸(xian)(xian)(xian)味(wei)(wei)(wei)適中(zhong)(zhong)的(de)(de)咸(xian)(xian)(xian)鴨(ya)蛋(dan)(dan)(dan)(dan)，這其中(zhong)(zhong)有些講究。首先看咸(xian)(xian)(xian)鴨(ya)蛋(dan)(dan)(dan)(dan)的(de)(de)外(wai)觀。品質(zhi)好的(de)(de)咸(xian)(xian)(xian)鴨(ya)蛋(dan)(dan)(dan)(dan)外(wai)殼干凈(jing)，光滑圓(yuan)潤，不(bu)應該(gai)有裂縫，蛋(dan)(dan)(dan)(dan)殼呈青色。質(zhi)量較(jiao)差的(de)(de)咸(xian)(xian)(xian)鴨(ya)蛋(dan)(dan)(dan)(dan)外(wai)殼灰暗，有白(bai)(bai)色或黑色的(de)(de)斑點。后一(yi)種咸(xian)(xian)(xian)鴨(ya)蛋(dan)(dan)(dan)(dan)容易碰碎，保質(zhi)期也相(xiang)對較(jiao)短。其次是輕(qing)搖(yao)蛋(dan)(dan)(dan)(dan)體。將咸(xian)(xian)(xian)鴨(ya)蛋(dan)(dan)(dan)(dan)拿到(dao)手中(zhong)(zhong)，輕(qing)輕(qing)搖(yao)動，質(zhi)量好的(de)(de)咸(xian)(xian)(xian)鴨(ya)蛋(dan)(dan)(dan)(dan)應該(gai)有輕(qing)微的(de)(de)顫(zhan)動感(gan)覺(jue)，如果感(gan)覺(jue)不(bu)對并(bing)帶有異響(xiang)，說明鴨(ya)蛋(dan)(dan)(dan)(dan)已經變質(zhi)了(le)。將咸(xian)(xian)(xian)鴨(ya)蛋(dan)(dan)(dan)(dan)煮熟(shu)后剝開(kai)蛋(dan)(dan)(dan)(dan)殼，質(zhi)量上乘的(de)(de)咸(xian)(xian)(xian)鴨(ya)蛋(dan)(dan)(dan)(dan)黃白(bai)(bai)分(fen)明，蛋(dan)(dan)(dan)(dan)白(bai)(bai)潔白(bai)(bai)凝練(lian)，咸(xian)(xian)(xian)味(wei)(wei)(wei)適中(zhong)(zhong)，油(you)多(duo)味(wei)(wei)(wei)美;而質(zhi)量差的(de)(de)咸(xian)(xian)(xian)鴨(ya)蛋(dan)(dan)(dan)(dan)蛋(dan)(dan)(dan)(dan)白(bai)(bai)較(jiao)爛(lan)、腐膩、咸(xian)(xian)(xian)味(wei)(wei)(wei)較(jiao)大。這樣的(de)(de)蛋(dan)(dan)(dan)(dan)不(bu)要食用。