Century eggs, also known as hundred-year eggs or pidan, are a traditional Chinese delicacy that has sparked numerous myths and misconceptions. Let's separate fact from fiction and debunk some common century egg myths:

Myth 1: Century eggs are preserved for 100 years

This myth is entirely false. Despite their name, century eggs are not actually preserved for a century. The name "century egg" is a misnomer that originated from a mistranslation. Century eggs are typically preserved for several weeks to several months, not 100 years.

Myth 2: Century eggs are made using toxic chemicals

Another common myth suggests that century eggs are made using toxic chemicals. This is not true. Century eggs are made through a traditional preservation process that involves coating duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice husks. The alkaline substances in the coating raise the pH level, which preserves the eggs and gives them their unique flavor and appearance.

Myth 3: Century eggs have a rotten smell

Contrary to popular belief, century eggs do not have a rotten smell. Some people associate the strong aroma of century eggs with rotting or spoiled food. However, the pungent smell is a result of the fermentation process and the release of ammonia, which is a natural byproduct. The taste and smell of century eggs are acquired, and many people enjoy their distinct flavor.

Myth 4: Century eggs are dangerous to consume

Century eggs are safe to consume and are a popular food in many Asian countries. The traditional preservation process effectively kills harmful bacteria, making the eggs safe to eat. However, like any food, century eggs should be consumed in moderation as part of a balanced diet.

Myth 5: Century eggs have extraordinary health benefits

While century eggs are a unique food with cultural significance, they do not possess any extraordinary health benefits beyond those of regular eggs. Century eggs provide similar nutritional value as normal eggs, including protein, vitamins, and minerals. However, some people believe that the alkaline substances used in the preservation process may aid digestion.

In conclusion, century egg myths often stem from misunderstandings and misconceptions. Century eggs are not preserved for 100 years, they are not made using toxic chemicals, and they are safe to consume. While century eggs have a distinct taste and aroma, they are an acquired taste and not everyone may enjoy them.

References:

1. Wang, Q., & Cao, Y. (2019). Chemical Composition and Nutritional Value of Century Eggs. In Handbook of Food Chemistry (pp. 787-803). Springer, Cham.
2. Yang, Y., & Xiong, Y. L. (2019). Traditional Pidan (Century Egg) and Modern Technologies. In Handbook of Food Chemistry (pp. 973-989). Springer, Cham.