Arnold
Lara MCentury egg
April 7th 2008 23:04
Century egg, also known as thousand year-old egg, is a Chinese delicacy made by preserving duck, or more commonly, chicken eggs in a mixture of lime, ash, salt, tea leaves and rice husks and left to sit for approximately months.
The result is the egg yolks become grey-green in colour and the white becomes dark brown but transparent and the taste is unlike anything you would ever have tasted. The yolk is smooth and creamy but possesses a rich and pungent flavour and smell that would rival many cheeses. The white is almost tasteless in comparison and possesses a jelly like texture.
The century eggs can be eaten without further preparation and are most commonly cut in wedges and eaten with pickled ginger as a side dish/hors d'œuvre in Hong Kong. The pickled ginger neutralises the century egg's rich and pungent taste and its crispiness contrasts well with the soft nature of the egg.
In other parts of China and Taiwan, the century egg is diced and eaten on top of chilled tofu, and various other ingredients such as ginger, spring onions and sauce. The century egg is also used in some congee/rice porridge.
Century eggs can be bought at most good Chinese groceries or just order some the next time you're at a Chinese restaurant in Hong Kong.
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