Century Egg

Century egg or pidan (Chinese: 皮蛋; pinyin: pídàn), also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving 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.

Through the process, the yolk becomes a dark green to grey colour, with a creamy consistency and an odor of sulphur and ammonia, while the white becomes a dark brown, translucent jelly with little flavor. The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg to around 9, 12, or more during the curing process. 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 that are likened to pine branches, and that gives rise to one of its Chinese names, the pine-patterned egg.

Read more about Century Egg:  History, Uses, Misconception and Etymology

Famous quotes containing the words century and/or egg:

    In the nineteenth century ... explanations of who and what women were focused primarily on reproductive events—marriage, children, the empty nest, menopause. You could explain what was happening in a woman’s life, it was believed, if you knew where she was in this reproductive cycle.
    Grace Baruch (20th century)

    Today everything is different. I can’t even get decent food. Right after I got here I ordered some spaghetti with marinara sauce and I got egg noodles and catsup. I’m an average nobody, I get to live the rest of my life like a schnook.
    Nicholas Pileggi, U.S. screenwriter, and Martin Scorsese. Henry Hill (Ray Liotta)