On Easter Sunday, we thought it would be appropriate to highlight a age old egg preserving technique – the Century egg: a Chinese delicacy made by eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks or months.
During the process, the complex flavorless proteins and fats in the egg are broken down which produces a end product of smaller, more flavorful compounds. The yolk becomes a dark green or grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor.
Century eggs can be eaten on their own or as a side dish wrapped with slices of pickled ginger or mixed with tofu, katsuobushi, soy sauce, spring onion and sesame oil. The century eggs are also good stir fried with vegetables.