Traditional Century Egg: A Step-By-Step Guide

Ingredients

10 fresh duck eggs
1 liter of water
100 grams of black tea leaves
300 grams of calcium oxide
100 grams of salt
1 liter of hydrogen peroxide
200 grams of red clay

Steps and instructions

Start by cleaning the duck eggs thoroughly with water.
In a large pot, mix the water, black tea leaves, calcium oxide, and salt. Bring to a boil.
Once boiling, add the hydrogen peroxide to the pot. Mix well.
Add the clean duck eggs to the pot, ensuring they are completely submerged in the solution.
Allow the eggs to soak in the solution for 10 days, checking daily to ensure they remain submerged.
After 10 days, remove the eggs from the solution and rinse them thoroughly.
Prepare a mixture of red clay and water, adjusting the consistency to create a thick paste.
Coat the eggs entirely with the clay paste. Make sure the coating is even and without any gaps.
Allow the eggs to cure in a cool, dark place for several weeks until the yolk is dark green and the white is a dark, translucent brown.
Before eating, rinse off the clay and peel the shell. The Century egg is now ready to be consumed or used in other dishes.

Tools for making

Large pot - A pot large enough to accommodate the eggs and the soaking solution.
Mixing spoon - A spoon for stirring and mixing the ingredients in the pot.
Strainer - A strainer to rinse the eggs and remove any residue.
Container - A container to store the eggs while they soak in the solution.
Brush - A brush to apply the clay paste onto the eggs.

Recipe variations

Use different types of tea leaves, such as green tea or jasmine tea, to impart different flavors.
Experiment with different coatings for the eggs, such as a mixture of rice bran and salt or a layer of ash.
Add herbs or spices, such as star anise, cinnamon, or Sichuan peppercorns, to the soaking solution for additional flavor.
Try using different types of clay, such as yellow clay or white clay, for the coating of the eggs.
For a vegetarian or vegan option, substitute the duck eggs with tofu or tempeh and adjust the soaking time accordingly.
Instead of boiling the eggs, consider steaming them before soaking them in the solution.
Experiment with different curing times to achieve varying levels of fermentation and flavor intensity.
Add a few drops of sesame oil or soy sauce to the Century egg before serving for an extra flavor boost.

Recipe overview

Welcome to our recipe for Century Eggs, a delicacy with deep roots in Chinese cuisine. These beautiful eggs, known for their unique, jelly-like texture and rich, complex flavor, are created through a process of preservation and fermentation. While the name suggests a long aging process, you'll be pleased to know that the recipe doesn't actually take a century to complete. It typically takes about several weeks to a few months to achieve the distinctive dark green yolk and dark, translucent brown egg white. Making Century Eggs at home is a fascinating process and the result is a truly unique ingredient that can add depth and interest to a variety of dishes. Let's get started!

Common questions

How long does it take to make Century eggs? The process of making Century eggs takes approximately 3-4 weeks.
Can I use chicken eggs instead of duck eggs? Traditionally, Century eggs are made using duck eggs. While you can experiment with using chicken eggs, the texture and taste may differ.
Do I need to refrigerate Century eggs? After they have been cured and the shells removed, Century eggs can be stored in the refrigerator for up to a month.
Can I consume Century eggs raw? Century eggs are typically consumed after they have been cooked or used as an ingredient in various recipes. It is not common to eat them raw.
What dishes can I use Century eggs in? Century eggs are commonly used in congee, salads, and as toppings for porridge or tofu. They can also be enjoyed on their own as a delicacy.
Are Century eggs safe to eat? When prepared properly, Century eggs are safe to eat. The curing process using calcium oxide and other ingredients helps preserve and transform the eggs.
What does a Century egg taste like? Century eggs have a unique flavor profile. The yolk is creamy with a rich, slightly salty taste, while the white has a gelatinous texture and a mildly ammonic aroma.

Serving dishes and utensils

Pot - A large pot is needed for boiling the eggs and preparing the soaking solution.
Mixing Spoon - A spoon or spatula is necessary for stirring the ingredients in the pot.
Container - A container is required for soaking the eggs in the solution for 10 days.
Brush - A brush is needed for applying the clay paste onto the eggs.
Storage Container - A container with a lid is necessary for curing the eggs in a cool, dark place.
Colander - A colander is useful for rinsing the eggs after removing them from the soaking solution.
Knife - A knife is needed for peeling the shell of the Century egg before serving.
Plate - A plate is useful for presenting the Century egg when serving.

Origin stories

The Century egg, also known as pidan, has a storied history in Chinese cuisine, dating back centuries. It is said that during the Ming Dynasty, a homeowner discovered naturally preserved eggs in a slaked lime mixture while renovating his home. Intrigued, he tasted the eggs and found them to be delicious. This accidental discovery led to the creation of the Century egg, an iconic ingredient in Chinese cuisine that is cherished for its unique flavor and texture. Today, the egg is a staple in many dishes and a testament to the ingenuity of Chinese cooking.

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.