Century Egg (Pi Dan)
ゼリーのような白身と濃厚な黄身！中国前菜の絶対的エース
Description
The generic term for processed duck eggs wrapped in highly alkaline mud mixed with lime, charcoal, salt, and tea leaves, aged for months. The white's protein denatures into dark brown jelly; the yolk turns into a thick, melting dark green. Widely loved from premium 'Songhua Pidan' to daily supermarket goods.
Classification: Everyone, Ingredient, Egg Products, Century Egg, Pi Dan, Duck Egg, Fermented Food, Appetizer, Dry Goods Store
Shops selling Century Egg (Pi Dan)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Duck eggs(or chicken/quail)
- Lime
- Salt
- Sodium carbonate etc.
Instructions
- [Typical Uses]
- [Liangban Pi Dan (Cold dish like Pidan Tofu)]: Peel, top with grated garlic, black vinegar, soy sauce, sesame oil, and chili oil (use a thread instead of a knife to cut so the yolk doesn't crumble).
- [Pi Dan Shou Rou Zhou]: Mince with pork into congee.
Learn more Substitutes, pairings, tips
Key spices
White is tasteless and bouncy; yolk has intense depth like aged cheese or sea urchin、with a sharp ammonia aroma
Substitutes at Japanese supermarkets
(Irreplaceable. Unique ammonia aroma and umami)
Pairing
Cold Tofu / Minced Garlic & Black Vinegar / Congee
Trivia
People who dislike the unique ammonia smell can 'expose it to air for 15 mins (or blanch briefly)' after peeling to blow off the odor, enjoying only the rich yolk umami.
Eating tips & etiquette
Always piled high at the entrance of Chinese dry goods stores (Ganhuo shops). In the past, lead was used to improve color, but health-conscious 'Lead-free craft' Pidan is now mainstream.
Allergen
Eggs