[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-e-dan-bai":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},8.8,0.3,2,0,"鹅蛋的蛋清部分，质地浓稠、蛋白含量较高。",[10,13,16],{"title":11,"content":12},"蛋白8.8g浓稠度高打发泡沫细腻稳定","鹅蛋白的蛋白质含量约8.8克\u002F100克，虽然略低于鸡蛋清（11.6g\u002F100g），但其质地是所有常见食用蛋清中最浓稠的。这一特性使鹅蛋白在打发时泡沫更细腻稳定，适合制作需要坚实蛋白霜的甜点。",{"title":14,"content":15},"单颗蛋清80-100g替代3-4颗鸡蛋清","一颗鹅蛋的蛋清约80-100克，相当于3-4颗鸡蛋的蛋清量。制作天使蛋糕、蛋白糖等需要大量蛋清的甜品时，用鹅蛋白可以省去分离多个鸡蛋的麻烦，效率更高。",{"title":17,"content":18},"蛋白8.8g煮制比鸡蛋多2-3分钟凝固","鹅蛋白因质地浓稠，煮制或蒸制时中心凝固时间比鸡蛋清长。做水煮鹅蛋时建议比鸡蛋多煮2-3分钟确保蛋白完全凝固。鹅蛋白煮熟后口感比鸡蛋清更Q弹紧实，适合切块凉拌或加入沙拉。"]