鲜蛋成分中的蛋白质和脂肪在正常情况下呈均匀的乳状液分布,鲜蛋直接煮熟时,蛋中蛋白质和脂肪的乳状液直接凝固变成凝块,油脂来不及析出,仍被分散在蛋白质凝块中,因此不见出油。而鲜蛋用盐腌制后,盐分进入蛋内,蛋白质发生“盐析”作用而缓慢变性凝固,将油脂从蛋白质组织中挤出而聚集在一起,蛋中的蛋白质及脂肪已分别存在,所以咸蛋煮熟切 Protein and fat in fresh egg ingredients are evenly distributed under normal conditions. When the fresh eggs are cooked directly, the emulsions of protein and fat in the egg directly solidify and become clots, and the oil is too late to be precipitated and is still dispersed in the protein Clot, so no oil. The salted eggs and fresh eggs into the egg, the protein occurs “salting ” effect and slowly degeneration and solidification, the grease squeezed out from the protein tissue and gathered together, the egg protein and fat have been present , So cooked salty eggs cut