Century Eggs
Decoding An Aged Asian Delicacy
This classic Asian delicacy is preserved for a long time in a curing concoction
Although black in appearance, these eggs are rich in flavour
These eggs are made by preserving for several weeks or months in a solution of clay, salt, wood ash and quicklime.
The interior of the egg yolk turns deep green throughout this process while the outside egg white turns dark brown or black.
The century eggs taste salty and creamy with a silky texture
They are widely used in congee, a type of rice porridge or served as an appetizer
According to popular beliefs, this Chinese delicacy was discovered about 600 years ago in Hunan during the Ming dynasty.
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