Century Egg
Century egg is a preserved egg of Chinese origin, usually made from duck eggs but sometimes chicken or quail eggs.
Century egg is a traditional Chinese preserved egg, typically made from duck eggs, that is cured for weeks to months in an alkaline mixture. Despite its name, it is not aged for a century.
What it is
Century egg, also called pidan or thousand-year egg, is a preserved egg with a dark, translucent white and a creamy, dark yolk. It has a pungent flavour and is a staple in Chinese and other East Asian cuisines.
How it's made
Eggs are coated or packed in a mixture of clay, ash, salt, quicklime, and rice hulls, then left to cure for several weeks to months. The high-alkaline environment transforms the egg's texture, colour, and taste.
Culinary use
Century eggs are often eaten with congee, tofu, or as a side dish with soy sauce and sesame oil. They are available in many Chinese and Asian grocery stores in Canada, especially in cities with large Chinese-Canadian communities.
In short
- Century eggs are not aged for a century; curing takes weeks to months.
- The alkaline curing mixture changes the egg's appearance and flavour.
- They are commonly eaten with congee or tofu in Chinese cuisine.
- Available in Canadian Asian grocery stores and restaurants.
Century eggs are available in many Chinese and broader Asian grocery stores and restaurants in Canada, especially in cities with large Chinese-Canadian communities.
Quick questions
Is a century egg actually 100 years old?
What eggs are used to make century eggs?
Where did century eggs come from?
Sources
- Britannica — https://www.britannica.com/topic/century-eggSupports: Century egg is a preserved egg of Chinese origin.
- Wikipedia — https://en.wikipedia.org/wiki/Century_eggSupports: Common names, egg types used, and preservation ingredients/process.
- Great British Chefs — https://www.greatbritishchefs.com/features/what-is-a-century-eggSupports: Origin in ancient China, typical curing time, ingredients, and culinary uses.
- BBC Travel — https://www.bbc.com/travel/article/20151208-the-rotten-egg-people-love-to-eatSupports: Historical origin story, Ming dynasty association, and spread in Asia.
- American Chemical Society — https://www.acs.org/content/dam/acsorg/pressroom/reactions/infographics/what-are-century-eggs.pdfSupports: Chemical explanation of alkaline-fermented eggs and origin in China.