Century egg

Century Egg
Century egg sliced open.jpeg
A century egg sliced open
Alternative namespreserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, millennium egg, black egg, blacking egg, skin egg
Place of originChina
Main ingredientsEgg preserved in clay, ash, salt, quicklime, and rice hulls
Variationsduck, chicken or quail eggs
Century egg
Chinese name
Chinese皮蛋
Literal meaning"leather/skin egg"
Alternative Chinese name
Chinese松花蛋
Literal meaningpine-patterned egg
Vietnamese name
Vietnamesetrứng bách thảo
Thai name
Thaiไข่เยี่ยวม้า
[kʰàj jîa̯w máː]
RTGSkhai yiao ma
Japanese name
Kanaピータン
Khmer name
Khmerស៊ុតបម្រុងទុក

Century eggs (Chinese: 皮蛋; pinyin: pídàn; Jyutping: pei4 daan2), also known as preserved eggs, hundred-year eggs, thousand-year eggs, thousand-year-old eggs, millennium eggs, skin eggs, or black eggs, are a Chinese preserved egg product made by processing duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.[1]

Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process.[2] This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.

Some eggs have patterns near the surface of the egg white which are likened to pine branches. These patterned eggs are regarded as having better quality than the normal century eggs and are called Songhua eggs, also known as pine flower eggs or pine-patterned eggs (Chinese: 松花蛋). In 2014, 3 million tons of Songhua eggs were consumed in China.[3]

  1. ^ Moskvitch, Katia (29 March 2013). "Black eggs and ripe guava lead Taiwan's tech revolution". BBC News. Retrieved 29 March 2013.
  2. ^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 117. ISBN 978-0-684-80001-1.
  3. ^ [1], "一种松花皮蛋抗菌增香保鲜料及松花皮蛋的制作方法", issued 2015-08-12