In a classic Asian delicacy known as "century eggs," eggs are preserved for a long time in a curing concoction. Despite their black appearance, they have a rich flavour and are regarded as a delicacy. By preserving the egg for several weeks or months in a solution of clay, salt, wood ash, and quicklime, century eggs are a form of egg that has historically been produced in China and other Asian nations like Hong Kong and Taiwan. The interior egg yolk turns dark green throughout this process, while the outside egg white turns dark brown or black and becomes gelatinous.
When eaten, century eggs have a salty flavour and a creamy, silky texture. They are frequently included in congee, a type of rice porridge, or served as an appetiser with soy sauce. Century eggs are created using a variety of eggs, including chicken, duck, and quail eggs. They are also known by a variety of other names, including skin eggs, preserved eggs, millennium eggs, and eggs that have been around for a thousand years.
Although it's a common misperception that century eggs are damaged or rotting, properly prepared century eggs are completely safe to consume and free of any bacteria or mould.
Tracing The Origins Of The Century Egg
Although it is unproven, it is said that the discovery of this Chinese delicacy took place about 600 years ago in Hunan, China, during the Ming Dynasty, when a homeowner found duck eggs in a small puddle of slaked lime that had been used for mortar during the two months before the discovery.
Century eggs are common in China, particularly in the province of Hunan. This dish is sometimes referred to as a "Millennium egg," "thousand-year egg," or "hundred-year egg." When you have a lot of them, you can significantly extend the shelf life by using the preservation method.
There is a story about a man who, while moving soil close to a riverbed, discovered an old hen laying eggs. He kept one of these eggs under his bed after bringing it home. However, as he went to sleep, he woke up to see that the eggshell had broken open, exposing a gorgeous golden yolk inside. This motivated him to experiment with creating other types of eggs using various materials.
What Do They Taste Like?
It seems that no two people have the same way of describing the taste of century eggs. Some claim that century eggs have an extremely potent flavour. Some tasters compared it to funky cheese, while others detected a bitter edge. Some people claimed that century eggs primarily tasted like eggs, perhaps with a little more richness. The opinions of the respondents on the smell of the eggs were equally divided, with some claiming that it smelled of sulphur or ammonia while others insisted that fresh, properly produced century eggs shouldn't have a scent.