Century Egg
黒い宝石！ゼリー状の白身とチーズのような黄身が織りなす発酵の芸術
Description
Duck eggs wrapped in highly alkaline mud (ash, lime) and aged for months. Whites become dark, translucent jelly; yolks become dark green, gooey cheese-like.
Classification: For Adults,Refrigerated Foods,Aged Black Egg
Shops selling Century Egg
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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 egg
- Lime
- Charcoal ash
- Salt
- Tea
Instructions
- [Prep/Usage]
- [Eat As Is] Peel and cut into wedges. Has a unique ammonia smell, so placing on cold tofu and topping with massive 'Taiwanese sweet soy (Jiangyou Gao)' and 'bonito flakes' to make 'Pidan Doufu' is most popular.
- [Century Egg Congee] Simmering in plain congee with shredded pork makes 'Pidan Shourou Zhou', the ultimate breakfast where Pidan richness melts into the congee.
- [Stir-fry/Fry] Battering/frying briefly, then sweet/spicy frying with chilies/peanuts ('Kung Pao Pidan') or chives ('Cangying Tou') erases odor and highlights savoriness.
Learn more Substitutes, pairings, tips
Key spices
Ammonia and sulfur aroma unique to alkaline fermentation
Substitutes at Japanese supermarkets
Irreplaceable (Due to unique texture and flavor)
Pairing
Pidan Doufu, Pidan Shourou Zhou (Congee), Cangying Tou
Trivia
[For Adults] Called 'Century Egg' in English, presenting high visual/olfactory hurdles for foreigners. However, combined with Taiwan's sweet soy (Jiangyou Gao), scallions, and ginger, the intense smell magically flips into 'deep umami'. High-grade ones show beautiful snowflake patterns like 'pine branches' on the white's surface (Songhua Pidan).
Eating tips & etiquette
[Unique Eating] Bite off the jelly-like white (clear brown part) 'plump', melting the yolk's 'sticky, rich creaminess' on your tongue with sweet soy sauce!
Allergen
Egg