A century egg is a duck, chicken or quail egg preserved for several weeks in a mixture of clay, ash, salt and lime, which turns the white dark and jelly-like and the yolk creamy and green-grey. Despite the name, it is not literally a hundred years old. The process usually takes a few weeks to a couple of months.
How to use it
FAQ
Is century egg safe to eat?
Yes, it is a traditional preservation method using alkaline ingredients, not literal decay.
What does it taste like?
Savoury and slightly sulphurous, with a creamy yolk. Milder than the appearance suggests.
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- Century eggs. Ready-preserved, for congee or as a cold starter.
