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Hundred- year Egg

alokskumar's picture

century eggsHundred- year Egg Also called century egg, thousand-year egg and Ming Dynasty egg, all of which are eggs that have been preserved by being covered with a coating of lime, ashes and salt before being shallowly buried for 100 days. The lime “petrifies” the egg, making it look like it’s been buried for at least a century. The black outer coating and shell are removed to reveal a firm , amber-colored white and creamy dark green yolk. The flavor is pungent and cheeselike. Eggs from chickens are generally used , though duck and goose eggs are also preserved in this manner. Hundred-year eggs are sold individually and can be found in Chinese markets. They will keep at room temperature for up to 2 weeks or in the refrigerator up to a month. These preserved eggs are usually eaten uncooked, either for breakfast or served as an appetizer, often with accompaniments such as soy sauce or minced ginger.



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shantihhh's picture
These eggs are also cut into sections and used in sticky rice with other tasty ingredients then wrapped in either Bamboo Leaves or Lotus Leaves and steamed or boiled as is the custom depending on which region of China. These indeed are tasy little packages, and a favourite of children as well as the old, and everyone inbetween. Sometimes a piece of lapchong is included in these treasure packages, a piece of duck or chicken, black mushroom,and sometimes a ghinko nut or a nub of bean paste. The Lotus Wrapped sticky rice is called Lo Mai Gai and is a popular Dim Sum offering served in a small bamboo steamer. The Bamboo Leaf wrapped version is called Zongzi. Perhaps I will do a blog or video on these if anyone is interested to learn to make them. You can make them Nonya Style (Chinese settled in malaysa) or even Thai-Chinese style adding chiles and local ingredients. All wonderful, but quite time consuming. I usually just buy them at Dim Sum Shops locally here in the San Francisco Bay Area. Hummmm wonder if there is a Desi Chinese-Indian version???????
vikas.kumar's picture
Ineteresting! Never heard of Hundred Year Eggs. Do they taste alright?
alokskumar's picture
yes they taste alright. try one time
CookingMyWay's picture
They taste much better than they smell, or look! It's hard to get past the visual and smell but the taste is quite good...
alokskumar's picture
every body have their own choice some body liked it and some not but being a chef i will love it and i had tried it
shantihhh's picture
Vikas they taste very nice and I love the salty texture very nice in lotus wrapped sticky rice. However, not everyone is fond of them. My husband prefers to skip them. The only things he hates are limas, uni, sea cucumber, and any meat fat, and liver, but he chooses not to eat some things like sour cream, these eggs, and curd. LOL Curd and sour cream are OK if in a cooked dish for him but not as is. So you might like them or not as it is always a texture/taste issue. For me texture is very important and why I am not into such as sea cucumber.
Snigdha's picture
Interesting...never heard of hundred - year eggs.
alokskumar's picture
it's very common in philipens and china . philipines they love to eat, and they eat the egg with chicken inside.
shantihhh's picture
for a photo If you decide to try them be careful not to buy Balut which is often nearby. Balut is the Filippino eggs that are a fertilized egg nd baby chicken. I personally can't deal with that. Here is what Wikipedia says: Balut (Trứng vịt lộn or Hột vịt lộn in Vietnamese, Pong tea khon in Cambodian) is a fertilized duck(or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell. They are considered delicacies of Asia and especially the Philippines, Cambodia, and Vietnam. Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, balut are mostly sold by street vendors at night in the regions where they are available. They are often served with beer. The Filipino and Malay word balut(balot) roughly translates to mean "wrapped". Balut are most often eaten with a pinch of salt, though some balut-eaters prefer chili and vinegar to complement their egg. The eggs are savored for their balance of textures and flavors; the broth surrounding the embryo is sipped from the egg before the shell is peeled and the yolk and young chick inside can be eaten. All of the contents of the egg are consumed. In the Philippines, Balut have recently entered higher cuisine by being served as appetizers in restaurants: cooked adobo style, fried in omelettes or even used as filling in baked pastries. NO THANK YOU!
shantihhh's picture
Hundred- Year Egg