![A Thousand Years Old!??!…..Not Reallly. Haha
Thousand-Year-Old-Quail-Egg drenched in a vinegar chili soy sauce…straight from the heart of Hubei, China! The smellier, the tastier…definitely better than the larger duck eggs! MMMM…MMMM…In your face fear factor!
Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg (or Pidan in Mandarin), is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, 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, transparent 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.[1] 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”.](http://24.media.tumblr.com/tumblr_llyrr0VFwv1qb2n6eo1_1280.jpg)
A Thousand Years Old!??!…..Not Reallly. Haha
Thousand-Year-Old-Quail-Egg drenched in a vinegar chili soy sauce…straight from the heart of Hubei, China! The smellier, the tastier…definitely better than the larger duck eggs! MMMM…MMMM…In your face fear factor!
Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg (or Pidan in Mandarin), is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, 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, transparent 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.[1] 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”.
Super Hectic Week…
Hello peeps!
Sorry I haven’t been updating my site as much the past week! Honestly, it’s been a mad week to say the least…Work has been crazier than ever. Which is a good thing, but I just spent like 17 hours in china today meeting, working and commuting. Yikes. I hope this is not a preview of my future work days and hours.
I promise I’ll find some time to upload some recent food adventures, but until then, I’ll leave you with this beautiful dish of black eggs and dried pork shreds. You might not say yum, but I give it a double YUM! It tastes better than it looks…trust me! :D
