Century eggs, also known as thousand-year-old eggs or pidan, are a traditional Chinese delicacy that has gained attention and curiosity worldwide. These preserved eggs undergo a unique fermentation process that turns the egg white into a translucent jelly-like consistency and the yolk into a creamy, dark green or gray color.

Opinions about century eggs are divided, making them a subject of debate among food enthusiasts. Some consider them a unique delicacy, appreciating their distinct flavor and texture. The gelatinous egg white has a slightly salty and tangy taste, while the yolk becomes rich, creamy, and has a complex flavor profile. These contrasting textures and flavors can be an intriguing experience for adventurous eaters.

On the other hand, century eggs are often described as an acquired taste due to their strong and pungent aroma. The fermentation process creates a distinct smell that can be off-putting to those unaccustomed to it. Additionally, the appearance of the eggs, with their dark color and jelly-like texture, can be visually unappealing to some individuals.

It's important to note that cultural background and personal preferences play a significant role in forming opinions about century eggs. In Chinese cuisine, century eggs are commonly used in various dishes, such as congee, salads, and dumplings. They are valued for their unique flavor contribution and are often considered a delicacy in Chinese culture.

While century eggs may not be widely embraced globally, they continue to intrigue and captivate adventurous food enthusiasts. These eggs have even found their way into modern culinary creations, with chefs incorporating them into innovative dishes to provide a unique and unexpected twist.

References:

1. Chen, Y., & O'Mahony, M. (2018). Food Tourism in Asia. In Routledge Handbook of Food Tourism (pp. 46-61). Routledge.
2. Chen, C., & Yu, Y. (2017). Analyzing Chinese Food Culture and Cuisine on Social Media. In Proceedings of the 2017 ACM Conference on Computer Supported Cooperative Work and Social Computing (pp. 2464-2477). ACM.
3. Lee, J. (2016). Pidan: The Century Egg. In Food and Foodways in Asia: Resource, Tradition and Cooking (pp. 83-94). Routledge.