This very special egg tastes best with a dressing of soy sauce and sesame seeds lots of crunchy fresh herbs and a little spicy chili pepper.
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 Yi's Sichuan Kitchen | 2021-11-19 03:01:04 |  36,063 Views |
How to Eat Century Eggs | Classic Chinese Century Egg Salad Recipe | Liang Ban Pi Dan凉拌皮蛋
Serious Eating / Yvonne Ruperti
When I was little my mother would always tell me about her Chinese high school friend Betty who ate these “hundred-year-old eggs.” I was fascinated by the idea of eating this black egg. When I moved to Singapore I finally got my chance. Although this delicacy (and yes it has become one for me) is not unique to Singapore century eggs are everywhere due to the large Chinese population here.
Century eggs also known as hundred-year-old eggs or preserved eggs are simply pickled eggs. They are made by covering an egg (chicken quail or duck) with a highly alkaline mixture such as a mixture of salt clay ash tea lime and rice hulls and letting it sit for a few months (so actually more like a hundred days than a hundred years). During this maturation process the eggs develop a sulfurous odor their whites become a translucent dark brown jelly and their yolks become soft (sometimes even sticky) in texture and turn a dark greenish-gray hue.
