Century Egg: Homemade Thousand-Year-Old Egg Recipe

Ingredients

10 fresh duck eggs
1 cup of strong black tea
1 cup of calcium hydroxide (also known as slaked lime)
3 cups of coarse sea salt
1 cup of wood ash
1 cup of rice hulls
1/2 cup of vodka
5 cups of water

Steps and instructions

Clean the duck eggs carefully without damaging the shells.
Boil 5 cups of water and then add the black tea. Allow it to steep for about 5 minutes, then strain out the tea leaves.
Add the calcium hydroxide, sea salt, wood ash, and rice hulls to the tea. Stir the mixture until all the ingredients are well combined.
Allow the mixture to cool to room temperature.
Once cooled, add the vodka to the mixture and stir.
Immerse the cleaned duck eggs into the mixture. Ensure that the eggs are fully covered.
Store the eggs in a cool, dark place for at least 60 days. The longer you leave them, the more the flavor will develop.
After the curing process, remove the eggs from the mixture. Rinse them thoroughly under running water.
The eggs are now ready to be used in any dish you like, or eaten on their own. To serve, cut the eggs into quarters to reveal the transformed yolk and egg white.

Tools for making

Large pot - For boiling water and preparing the tea mixture.
Strainer - To strain out the tea leaves from the brewed tea.
Mixing spoon - For stirring the tea mixture and ensuring all ingredients are well combined.
Container - A cool, dark place to store the eggs during the curing process.
Knife - For cutting the eggs into quarters before serving.
Running water - To rinse the eggs after the curing process.

Recipe variations

Use chicken eggs instead of duck eggs for a milder flavor.
Experiment with different types of tea, such as green tea or oolong tea, to impart different flavors to the eggs.
Replace the black tea with soy sauce for a different depth of flavor.
Add spices or herbs, such as star anise, cinnamon, or Sichuan peppercorns, to the curing mixture for a more aromatic result.
Try using different types of alcohol, like Chinese rice wine or sherry, instead of vodka.
Wrap the eggs in mud or clay, instead of using the curing mixture, for a traditional method of preservation.
Experiment with different curing times, ranging from a few weeks to several months, to achieve the desired texture and flavor.
Serve the thousand-year-old eggs with pickled ginger or chili sauce to enhance the taste.
Create a thousand-year-old egg salad by chopping the eggs and mixing them with mayonnaise, mustard, and herbs.
Incorporate the eggs into traditional Chinese dishes, such as congee or steamed rice cakes, for a unique twist.

Recipe overview

Experience a taste of Chinese culinary tradition with this recipe for Thousand-Year-Old Egg, also known as Century Egg. This delicacy involves preserving duck eggs in a unique mixture of tea, lime, salt, ash, and rice hulls for a period of at least 60 days. The result is a jelly-like egg with an astonishing variety of flavors and a striking appearance, with a dark green yolk and a translucent egg white. The cooking process is a labor of love, but the result is well worth the wait. You can enjoy the eggs on their own, or use them in salads, porridges, or other dishes. Be ready to be surprised by the transformation of common duck eggs into a gourmet delicacy.

Common questions

How long does it take to make Thousand-Year-Old Eggs? The process of making Thousand-Year-Old Eggs typically takes at least 60 days of curing. The longer you leave them, the more the flavor will develop.
Can I use chicken eggs instead of duck eggs? Traditionally, duck eggs are used to make Thousand-Year-Old Eggs due to their larger size and thicker shells. However, you can experiment with chicken eggs if you prefer. Just keep in mind that the flavor and texture may be slightly different.
Where can I find calcium hydroxide (slaked lime)? Calcium hydroxide can usually be found in the baking or gardening section of well-stocked supermarkets, or at specialty stores that sell Asian ingredients. It is also available online.
Can I skip the step of adding wood ash and rice hulls? Wood ash and rice hulls are traditional ingredients used to create the alkaline environment needed for the transformation of the eggs. Skipping these ingredients may result in a different texture and flavor. It is recommended to include them for an authentic Thousand-Year-Old Egg taste.
How should I store the eggs during the curing process? During the curing process, it is important to store the eggs in a cool and dark place. You can use a container or jar with a tight-fitting lid to keep the eggs submerged in the curing mixture.
Can I eat the Thousand-Year-Old Eggs raw? Yes, after the curing process is complete, the Thousand-Year-Old Eggs can be eaten raw. They are often served cut into quarters, revealing the transformed yolk and egg white. They can also be used in various dishes like congee or salads.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients for the curing mixture.
Strainer - To strain out the tea leaves from the black tea.
Spoon - For stirring the curing mixture.
Container - A container with a lid to store the eggs during the curing process.
Knife - To cut the cured eggs into quarters.
Plate - To serve the Thousand-Year-Old Eggs.

Origin stories

Thousand-Year-Old Eggs, also known as Century Eggs or Pidan, have a history that dates back centuries in China. Despite their name, these eggs are not actually aged for a thousand or a hundred years. The name is just a testament to the transformative process the eggs undergo during their preparation. Originally, the eggs were cured in a mixture of clay, ash, salt, quicklime, and rice hulls for several months. The process turns the egg yolk into a dark green, creamy substance with a strong odor, and the egg white into a dark brown, translucent jelly with little flavor. The result is a culinary delicacy that is a staple in many traditional Chinese dishes. Its unique taste and texture are a testament to the richness and complexity of Chinese culinary traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.