Century eggs, also known as pidan or preserved eggs, have a fascinating history that spans centuries. Originally developed in China, these eggs were created as a method of preserving eggs for long periods of time. Over time, century eggs have evolved from a preservation technique to a delicacy enjoyed by many.

The process of making century eggs involves preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to months. During this time, chemical reactions occur within the eggs, resulting in their unique appearance and flavor.

When the eggs are first made, they have a strong ammonia smell and a translucent, jelly-like texture. The egg white turns into a dark brown or amber color, while the yolk becomes a creamy, greenish-black custard-like substance. This transformation is due to the breakdown of proteins and fats in the eggs.

While century eggs were originally created as a practical method of preserving eggs, they have since become a sought-after delicacy in many Asian cuisines. The preserved eggs are commonly used in various dishes, adding a rich and unique flavor. They are often sliced and served with tofu, congee, or used as an ingredient in savory dishes like stir-fries or salads.

One example of a popular dish that features century eggs is the century egg congee, a rice porridge commonly enjoyed for breakfast or as a comfort food. The century eggs add a savory and creamy element to the congee, enhancing its overall taste.

References:

• Serious Eats - The Nasty Bits: What Are Century Eggs?
• The Spruce Eats - Century Eggs: What They Are and How to Use Them
• Saveur - Century Eggs: How to Make and Use the Chinese Delicacy