Description
The hidden ace of taverns: coating and briefly deep-frying Pidan (century eggs)—which have a unique ammonia smell—suppresses the odor, turns the yolk gooey, and is eaten with garlic soy and scallions.
Restaurants serving Deep-fried Century Egg
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Century egg(Pidan)
- Sweet potato flour
- Green scallions
- Garlic
- Thick soy sauce
Instructions
- [Authentic Recipe]
- Prepare peeled Pidan (fermented duck eggs). Wipe surface moisture thoroughly with paper towels.
- Cut Pidan lengthwise into quarters (or halves) (since the yolk is sticky, oiling the knife helps).
- Dust the cut Pidan lightly with 'sweet potato flour (Digua Fen)' or potato starch.
- Drop gently into 180°C hot oil.
- Fry 'briefly (~
- min)' just until the white (jelly part) sizzles and the thin batter crisps (overfrying dries the yolk).
- Drain and plate.
- Top heavily with chopped scallions, grated garlic, sesame oil, Jiangyou Gao (thick soy sauce), and Taiwan's sweet chili sauce. Adding bonito flakes is also a popular arrangement.
Learn more Spice, substitutes, tips
Key spices
Fermented Pidan aroma and Garlic
Substitutes at Japanese supermarkets
Fried quail eggs (flavor is completely different)
Pairing
Cold Taiwan Beer exclusively
Trivia
[Hardcore] A magical cooking method where Pidan's unique odor is brilliantly sublimated into umami and richness by frying. The ultimate beer snack that surprises many who 'dislike cold Pidan Tofu but find the fried one exceptionally delicious!'
Eating tips & etiquette
[Unique Eating] Wash down the crispy crust, the 'hot and jiggly' jelly white, and the 'sea-urchin-like rich depth' of the yolk all in one bite with the sweet/savory sauce!
Allergen
Egg, Soy, Wheat