Chinese Century Eggs

April 1, 2022

Century Egg is a traditional Chinese dish. Meet these popular eggs served as a side dish or appetizer.

Century Eggs are a type of egg prepared by soaking duck eggs in a mixture of salt, lime, and ash. It is also known as "Thousand Year Eggs" or "Preserved Eggs". These dark colored eggs have a creamy and gelatinous consistency.

You can prepare these Century Eggs, which you can find in the Chinese market, at home if you wish. You can serve the Century Egg recipe, which is compatible with many Asian dishes, with sauces or rice porridge.

Century EggsPhoto By Canva
Taste Score: %86
Difficulty Easy
Servings 8 people
Preparation 10 mins
Cooking 90 mins
Total 100 mins

Tips

  • You can use any egg for this recipe. But duck eggs are traditional.
  • You can use tea bags instead of black tea leaves. In that case, you’d need around ten.
  • When making these black eggs, you should be careful around the sodium hydroxide solution. The effects of the liquid against bare skin are comparable to the effects of the kind of heat a stovetop generates. Therefore, make sure to be careful and use safety precautions if needed.
  • Put the eggs in the sodium hydroxide liquid with a slotted spoon or a long pair of tongs.

Ingredients

  • 12 fresh quail egg
  • 33 fluid ounces of water
  • 25 grams of leaf black tea
  • 50 grams of rock salt
  • 40 gr food grade sodium hydroxide
  • 150 gr beeswax

Directions

  1. First, to prepare the tea mixture, bring the water to a boil in a large saucepan. Add black tea and salt. Stir everything until the salt dissolves properly.
  2. Allow the tea mixture to cool completely to room temperature and then remove the leaves or sachets from the liquid.
  3. In a well-ventilated area, slowly pour the sodium hydroxide into the mixture. Stir the powder into the liquid with a stainless steel spoon until the powder is completely dissolved.
  4. Carefully add the eggs to the mixture one by one, being careful not to touch the sodium hydroxide liquid. Put the eggs into the solution with a colander or use a long tong.
  5. Cover the pot, ideally with a tight-fitting lid, and then label it with the date and contents. Store the container with the egg and liquid mixture in a cool, dark place for about 12 days.
  6. Using your protective gloves, open the pan and remove the eggs. Wash the eggs with brine and let them dry for an hour.
  7. Put the eggs in a plastic freezer bag or bag. Then put it in a pot with a lid. Restore it for about 24–30 days in a cool, dark place. We recommend storing it for twenty-four days when the weather is hot and thirty days when it is cool.
  8. After fermentation, remove the eggs from the pan using a slotted spoon or tongs and prepare the wax for the curing process.
  9. Melt the beeswax in a bain-marie. Be careful that the wax does not burn and that water does not enter.
  10. While the wax is melting, rinse the eggs very well under cold water and then lay them on a clean paper towel. Make sure they are completely dry.
  11. Once the wax is completely melted, wear food-safe gloves and dip the eggs into the wax. Dip the top halves of the eggs in the wax before placing them in the egg cup to allow the wax to solidify. Brush at least three coats of hot wax on top of each egg to create a thick layer.
  12. After the top of each egg is covered with a layer of wax, dip the bottom in the same way. Apply the same number (three coats) of wax as on the top.
  13. After the dunking process is complete, check that the wax is completely solid.
  14. After coating all the eggs with beeswax, place them in a container and store them in a cool, dry place for a few more weeks.
  15. Slice in half. Serve them with sesame oil, pickled ginger or sichuan sauce.
Nutrition Facts
Serving Size 1 Century Eggs
Serves 8
Amount Per Serving
Calories96
% Daily Value*
Total Fat 6.7 g8.6%
Cholesterol 512 mg170.7%
Protein 7.9 g15.8%
Potassium 91 mg1.9%
Sodium 1563 mg68%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What is a Century Egg?

Century eggs are essentially eggs that have been "cooked" using the power of chemicals rather than the power of heat. Essentially, the eggs are exposed to alkalis which ferment the interior, denaturing the proteins to the point of being cooked.

Century eggs are made in Chinese and other Asian cuisines. It is a type of egg that is traditionally made by soaking in a mixture of clay, salt, wood ash, and quicklime. During this process, the outer egg white turns dark brown or black and takes on a gelatinous consistency, while the inner egg yolk becomes dark green.

Century Eggs are also known as Preserved Eggs, Millennium Eggs or Skin Eggs. Century eggs can be made from many types of eggs, such as duck eggs, quail eggs, goose eggs or chicken eggs. "Century Eggs" have a smooth and creamy texture.

Century eggs are safe to consume if done right. However, it is recommended not to consume too much.

Why Are Century Eggs Black?

This is a result of something called the Maillard reaction, which can be found nearly everywhere in cooking. This is the same reason that baked goods go from a pale color to a golden brown and, eventually, black if you bake them for too long.

How To Eat Century Eggs?

You can eat century eggs as you would boiled eggs, though make sure to peel them before consuming. In our recipe, the beeswax used is food-safe, though it’s not the kind of thing that you should eat a lot of. Plus, it has little to no nascent flavor, so it doesn’t enhance the eggs at all. Be sure to use wax that is safe and suitable for use with food.

What to Serve with Century Eggs?

You can consume Century Egg in various ways. You can add these hard-boiled eggs to congee rice porridge or slice them into salads. It also has a flavor that is compatible with tofu. If you wish, you can serve with sesame oil, pickled ginger, and soy sauce.

Here are our delicious recipes that you can serve with Century Eggs:

How To Store a Century Egg?

The best way to store century eggs is to keep them in the beeswax phase of the recipe above. They store very poorly once open to contaminants, so we would suggest keeping them encased in wax until you’re ready to eat them.

Recipe byPetite Gourmets

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