Century eggs are traditional Chinese delicacies produced by preserving duck, chicken or quail eggs1. It was created “by accident” more than 500 years ago during the Ming Dynasty, when a farmer found naturally preserved duck eggs in a muddy pool of water and slaked lime2. The farmer replicated this preservation process manually and century eggs are now a local delicacy in China, Hong Kong, and certain parts of Southeast Asia3.
Clay, ash, salt, quicklime, and rice hull are utilized to coat the eggs in traditional preservation methods. The eggs are placed inside a cloth-covered jar or wooden basket for several weeks to months4. During this period, the egg yolk will turn gray. The egg white transforms into a dark brown translucent jelly with higher sodium content. The egg will also develop a strong odor of sulfur and ammonia5. Today, the process of making century eggs is made simpler by soaking raw eggs in a solution of table salt, calcium hydroxide, and sodium carbonate for ten days, followed by several weeks of aging while remaining wrapped in plastic6.
There are several ways to use century eggs as an ingredient. Hang Heung Dim Sum restaurant in Hong Kong bakes century eggs, pickled ginger, and bean paste into pastries7. In Northern China, sliced century eggs are served with chilled silken tofu, along with young ginger, chopped spring onions, light soya sauce, and sesame oil. Century eggs may be consumed with stir fried vegetables in Taiwanese cuisine. In some Chinese households and dim sum restaurants, century eggs are served with rice porridge as a main staple dish called century egg and lean pork congee8.
Century eggs are consumed throughout the day as well as special Chinese occasions9. During wedding banquets or birthday parties, the first course served is a platter of sliced barbecued pork, pickled baby leeks, sliced abalone, pickled julienned carrots, pickled julienned daikon radish, seasoned julienned jellyfish, sliced pork, head cheese, and quartered century eggs. This dish is called lahng-poon or cold dish10.
Even though century eggs might appear unappetizing at first glance due to its dark color and gooey texture, adding century eggs to different dishes show the range of flavors they complement across various cuisines.
Century egg in congee
References:
1 The Food Dictator. (2016). CORY LEE’S THOUSAND YEAR OLD QUAIL EGG WITH PICKLED GINGER. [online] Available at: https://www.thefooddictator.com/cory-lees-thousand-year-old-quail-egg-pickled-ginger/
2 Coconuts Hongkong. (2016). The 500-year-old snack. [online] Available at: http://hongkong.coconuts.co/2016/01/08/500-year-old-snack
3 Coconuts Hongkong. (2016). The 500-year-old snack. [online] Available at: http://hongkong.coconuts.co/2016/01/08/500-year-old-snack
4 Buzzle. (2016). Are Century Eggs Healthy? This Everyone Should Know. [online] Available at: http://www.buzzle.com/articles/are-century-eggs-healthy.html
5 Buzzle. (2016). Are Century Eggs Healthy? This Everyone Should Know. [online] Available at: http://www.buzzle.com/articles/are-century-eggs-healthy.html
6 The Food Dictator. (2016). CORY LEE’S THOUSAND YEAR OLD QUAIL EGG WITH PICKLED GINGER. [online] Available at: https://www.thefooddictator.com/cory-lees-thousand-year-old-quail-egg-pickled-ginger/
7 Coconuts Hongkong. (2016). The 500-year-old snack. [online] Available at: http://hongkong.coconuts.co/2016/01/08/500-year-old-snack
8 The Food Dictator. (2016). CORY LEE’S THOUSAND YEAR OLD QUAIL EGG WITH PICKLED GINGER. [online] Available at: https://www.thefooddictator.com/cory-lees-thousand-year-old-quail-egg-pickled-ginger/
9 Coconuts Hongkong. (2016). The 500-year-old snack. [online] Available at: http://hongkong.coconuts.co/2016/01/08/500-year-old-snack
10 The Food Dictator. (2016). CORY LEE’S THOUSAND YEAR OLD QUAIL EGG WITH PICKLED GINGER. [online] Available at: https://www.thefooddictator.com/cory-lees-thousand-year-old-quail-egg-pickled-ginger/ 