Century Egg

1. Product Overview
The Century Egg, also known as Preserved Egg or Hundred-Year Egg, is a traditional Chinese egg product. Contrary to its name, it is not aged for a century. It is made by preserving duck, chicken, or quail eggs in an alkaline clay mixture for several weeks to months. The mixture typically includes quicklime, wood ash, salt, tea, and sodium carbonate. Through this process, the proteins and fats in the egg undergo hydrolysis and denaturation in the strong alkaline environment, resulting in the egg's distinctive flavor, color, and texture.

2. Key Characteristics

• Unique Appearance: After shelling, the egg white transforms into a dark brown, translucent, gelatinous substance, often adorned with snowflake-like pine needle patterns. The yolk becomes a dark green, grey, or jet black color.

• Complex Flavor: It has a strong, pungent aroma of ammonia and sulfur, with a creamy, savory, and complex flavor that is both bold and lingering.

• Distinctive Texture: The white is firm and elastic, similar to a firm jelly. The yolk is creamy and cheese-like, with a soft, runny center in high-quality eggs.

• Modern Production: Modern "lead-free" versions use zinc or copper oxide instead of lead oxide, making them safer for consumption.

3. Primary Applications

• Eaten Directly: After shelling and rinsing, it can be eaten directly with seasonings like soy sauce, minced ginger, vinegar, or sesame oil as a classic appetizer.

• Cold Dishes: The most famous dish is "Century Egg with Tofu," where sliced century eggs are served over cold tofu and garnished.

• Congee: "Century Egg and Lean Pork Congee" is a iconic Cantonese style porridge, where the egg's unique flavor infuses the rice porridge.

• Culinary Ingredient: It can be used in stir-fries, as a filling for pastries, and other dishes to add depth of flavor.

4. Storage & Consumption

• Storage: Packaged century eggs can be stored at room temperature in a cool place. Once peeled, they should be consumed promptly or refrigerated.

• Selection: A good-quality century egg has an intact shell, no sound of liquid when shaken, distinct pine-flower patterns, and a firm, elastic egg white.