is also known as preserved egg or hundred years egg. Century Eggs originated in the Chinese cuisine of preserved food product and delicacy. The egg come from chicken, dusks or quail eggs. Contrary to its name, the eggs are prepared 4 to 5 weeks in a setup that makes the eggs preserved.
There was a fascinating story about the egg. According to an unverified legend, during Ming Dynasty, a home-owner has discovered some duck eggs in a pool of shallow lime mortar during a 2 month house construction. As the taste is acceptable, the preservation was enhance to bring flavours to this unique eggs.
Preparing century eggs in atraditional way involves the use of table salt, lime and ash for hydroxide. After 10 days of soaking, the eggs are covered by rice husks to promote aerobic reaction in the egg. The process makes the egg yolk into a dark green color while the white turns into brown, dark orange or amber.
How to Make Century Eggs
1. Prepare materials for the processing
- rice husks
- chicken or duck eggs
- caustic soda
- table salt
- jar with lid
2. Dissolve the caustic soda and table salt to water. Put the solution to the jar. Then place the egg carefully inside the jar. A bigger jar will make more century eggs, so get a big one. Put the cover and store in a cool dry place.
3. After 10 days, remove the eggs from the jar. Wrap the eggs with clay and place in a wooden basket filled with rice husks. Make sure to cover the eggs completely to avoid the air from reaching the eggs. The earth clay will bring mineral flavour of some sort to the egg.
4. After another 20 days, the eggs are ready. Carefully remove the clay off the egg and you can put eggs to your refrigerator. The eggs are already preserved, hence you may also put it on a cool dry place.
The resulting egg has the characteristics mentioned above. The creamy flavor and aroma of these eggs are perfect for tomato, or asparagus. Serve with rice and some sauce for added taste.