![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://30.media.tumblr.com/tumblr_llyrr0VFwv1qb2n6eo1_400.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”.
Hong Kong Hangover? Have No Fear, a Bowl of MSG is Here!
Tomato soup, macaroni, pork chop and a fried egg… =9
What’s there NOT to drool about over an oozing egg?!?
How about an mouth-watering oozing egg on top of sizzling sigig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with kalamansi and chili peppers…MMM…
» HapaSF
![Gourmet Pizza - NicoiseConfit Tuna, Potato, French Bean, Quail Egg, Achovy, Olive.That is quite the combination…YUM!
[Clipper Lounge -Mandarin Oriental Hotel Hong Kong]](http://29.media.tumblr.com/tumblr_l0bu1gFVm91qb2n6eo1_400.jpg)
Gourmet Pizza - Nicoise
Confit Tuna, Potato, French Bean, Quail Egg, Achovy, Olive.
That is quite the combination…YUM!
[Clipper Lounge -Mandarin Oriental Hotel Hong Kong]
How Many Licks (or Bites?) Does it Takes to Get to the Center of a…
…Mantis Shrimp! The best part of eating cooked crustaceans would be hands-down, the “orange part” or eggs. The Roe (eggs) is also called “coral” in shellfish. Coral is very delicious warmed or made into cakes or soups.
Come to Hong Kong, you got to remember to scarf down a few of these freshly grilled or fried mantis shrimps! #Sexy
What More Can I Say…But Egg Benedict and Parma Ham Breakfast All Day!
A breakfast for champions…cause we…are the champions…my fr-iends…!
Nothing better than oozing yolk from poached eggs on your english muffin…!
»fyeahcomfortfood
I wonder what the heck are in these things?!?! The picture does not do these egg tarts any justice. Once you start with these, you can’t stop…lol. I will never walk towards that egg tart shop again…
