雞(ji)蛋(dan)(dan)(dan)(dan)是大(da)眾喜愛的(de)(de)(de)食品，鮮雞(ji)蛋(dan)(dan)(dan)(dan)含的(de)(de)(de)蛋(dan)(dan)(dan)(dan)白質(zhi)中(zhong)(zhong)，主(zhu)要(yao)(yao)為(wei)卵(luan)蛋(dan)(dan)(dan)(dan)白(在蛋(dan)(dan)(dan)(dan)清(qing)中(zhong)(zhong))和卵(luan)黃(huang)蛋(dan)(dan)(dan)(dan)白(主(zhu)要(yao)(yao)在蛋(dan)(dan)(dan)(dan)黃(huang)中(zhong)(zhong))。其蛋(dan)(dan)(dan)(dan)白質(zhi)的(de)(de)(de)氨基酸組成與(yu)人體組織蛋(dan)(dan)(dan)(dan)白質(zhi)為(wei)接近(jin)，鹽焗雞(ji)蛋(dan)(dan)(dan)(dan)代加工(gong)，因此(ci)(ci)吸收率(lv)相當高，可達99.7%。鮮雞(ji)蛋(dan)(dan)(dan)(dan)含的(de)(de)(de)脂(zhi)肪，主(zhu)要(yao)(yao)集中(zhong)(zhong)在蛋(dan)(dan)(dan)(dan)黃(huang)中(zhong)(zhong)。此(ci)(ci)外蛋(dan)(dan)(dan)(dan)黃(huang)還含有卵(luan)磷脂(zhi)、維生素和礦物(wu)質(zhi)等，這些(xie)營養素有助于(yu)增進神經系統的(de)(de)(de)功(gong)能，所以(yi)，鹽焗雞(ji)蛋(dan)(dan)(dan)(dan)加工(gong)，蛋(dan)(dan)(dan)(dan)黃(huang)是較好的(de)(de)(de)健腦益(yi)智(zhi)食物(wu)。

雞蛋是(shi)大眾(zhong)喜愛的(de)(de)食(shi)(shi)品，鮮雞蛋所含營養豐富而，鹵(lu)蛋是(shi)用(yong)(yong)各(ge)種(zhong)調(diao)料或肉汁加工(gong)成的(de)(de)熟(shu)制(zhi)蛋，是(shi)熟(shu)食(shi)(shi)店經營禽(qin)蛋品中的(de)(de)一個大眾(zhong)化食(shi)(shi)品。品種(zhong)繁多，色(se)澤濃郁，鹵(lu)味(wei)厚(hou)重，營養豐富，食(shi)(shi)用(yong)(yong)方便(bian)。鹵(lu)蛋的(de)(de)食(shi)(shi)用(yong)(yong)，可(ke)以熟(shu)食(shi)(shi)，也可(ke)以冷食(shi)(shi)。通常以熱(re)食(shi)(shi)香味(wei)濃厚(hou)，鹽焗雞蛋加工(gong)廠(chang)，冷食(shi)(shi)多為出(chu)外旅游隨身攜帶時(shi)食(shi)(shi)用(yong)(yong)。存放鹵(lu)制(zhi)蛋的(de)(de)容器或塑料袋，要清潔衛生(sheng)，防止污物沾染，引起腹瀉。

鹵蛋的煮制

在煮(zhu)(zhu)制過(guo)程中(zhong)(zhong)，根(gen)據(ju)火(huo)(huo)(huo)焰強(qiang)弱和鍋內(nei)湯汁(zhi)(zhi)(zhi)情況，內(nei)蒙古鹽焗雞蛋，可分為(wei)旺火(huo)(huo)(huo)、中(zhong)(zhong)火(huo)(huo)(huo)和微(wei)火(huo)(huo)(huo)三種。旺火(huo)(huo)(huo)火(huo)(huo)(huo)焰高強(qiang)穩定，湯汁(zhi)(zhi)(zhi)劇烈沸(fei)騰；中(zhong)(zhong)火(huo)(huo)(huo)火(huo)(huo)(huo)焰低(di)弱搖晃，鍋中(zhong)(zhong)間(jian)部(bu)位湯汁(zhi)(zhi)(zhi)沸(fei)騰；微(wei)火(huo)(huo)(huo)火(huo)(huo)(huo)焰很(hen)弱搖擺不(bu)定，湯汁(zhi)(zhi)(zhi)微(wei)沸(fei)或(huo)緩(huan)緩(huan)冒泡。旺火(huo)(huo)(huo)煮(zhu)(zhu)時(shi)間(jian)較短，將湯汁(zhi)(zhi)(zhi)燒沸(fei)，使(shi)原(yuan)料初步(bu)煮(zhu)(zhu)熟；中(zhong)(zhong)火(huo)(huo)(huo)和微(wei)火(huo)(huo)(huo)燒煮(zhu)(zhu)時(shi)間(jian)較長，可使(shi)原(yuan)料在煮(zhu)(zhu)熟基礎上變(bian)得酥(su)潤可口，配料滲入內(nei)部(bu)，達到(dao)內(nei)外品味一致(zhi)。