Also called preserved egg (Pidan 皮蛋 in chinese).
Hundreds of years ago, a savoury idea – called the century egg – was hatched in rural China. As the story goes, a farmer found naturally preserved duck eggs in a muddy pool of water and slaked lime (a type of calcium hydroxide). After surviving a tasting, he set out to replicate them manually, resulting in a delicacy that would endure for centuries as a comfort food in Hong Kong, China and parts of Southeast Asia.
3 thoughts on “Century eggs”
Not sure I would. Taste it. 😉
One from time to time isn’t bad at all.
You’re right. I was being negative. After all many cultures balk at eating escargots. Which I love. I will try the eggs next time I go to Asia.
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