这道菜我第一次吃是在饭馆，当时觉得咸蛋黄裹着南瓜也太香了，回来自己试了好几次才摸到门道。其实做起来不难，就是费点咸蛋黄，但端上桌真的比薯条还抢手，小朋友和老人都爱吃。南瓜我一般选老南瓜，甜糯，切成长条，别切太细，不然炸的时候容易断。切好的南瓜条撒点淀粉，抓匀让每条都裹上一层薄薄的淀粉，这样炸的时候不容易散，吃起来也更酥。咸蛋黄我用现成的咸鸭蛋，把蛋黄抠出来，放碗里用勺子压碎，越碎越好，不然炒的时候容易结块。

锅里放油，油温六成热的时候下南瓜条，中小火炸到表面金黄、用筷子一戳能轻松戳透就捞出来，沥干油备用。炸南瓜的时候别用大火，外面容易糊里面还没熟。锅里留点底油，下压碎的咸蛋黄，小火慢慢炒，炒到蛋黄冒泡泡、变成沙沙的状态，这时候把炸好的南瓜条倒进去，快速翻匀，让每条南瓜都裹上蛋黄，就能出锅了。这道菜有几个小地方要注意。

南瓜一定要选老的，嫩的炸出来水水的不好吃。淀粉别放太多，薄薄一层就行，放多了吃起来粉感重。炒咸蛋黄的时候一定要用小火，不然容易糊，糊了会有苦味。南瓜条炸好之后要沥干油，不然裹蛋黄的时候会出油，口感就不酥了。

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我有时候会在里面加一点熟芝麻，出锅前撒上去，更香。不过光咸蛋黄和南瓜就已经很好吃了，咸香沙沙的，外酥里糯。一盘蛋黄焗南瓜，咸香酥糯，家常菜里它不算常见，但端上桌总能被先夹完，比薯条健康多了。