Century Eggs

About

Century eggs, also known as thousand-year eggs, are a traditional Chinese delicacy made by preserving eggs in a mixture of clay, ash, salt, and quicklime. This process transforms the egg white into a gelatinous, dark brown or black mass, while the yolk becomes a dark green, creamy substance. The eggs are often made from duck, chicken, or quail eggs and are prized for their rich, complex flavor, which is often likened to ripe blue cheese. They are commonly served uncooked, peeled, and paired with dishes like congee, a Chinese rice porridge. Century eggs have a long history, dating back to the Ming Dynasty, and were originally used as a method of preserving eggs. Today, they are enjoyed in many Asian cultures and are often served as an appetizer or added to various dishes for their unique flavor. The strong sulfuric smell and distinctive appearance can be off-putting to some, but they are considered a culinary treasure in Chinese cuisine. Century eggs are rich in vitamins and minerals, contributing to their nutritional value. Despite their name, they are not actually centuries old, but rather a result of a carefully controlled preservation process.