Let's face it, the thought of eating an egg which has been described as having been preserved for 100 years doesn't sound too appetizing to most of us, does it? Well, believe it or not, this Chinese delicacy is as delicious as it looks.
Although, some of you may want to hold your breath when eating it as the strong smell can make it a bit tough to truly appreciate. I'm French so, I grew up with the idea that the smellier the food the better the taste - there may not be too many things in common with the French and Chinese, but on this point, we certainly agree.
Most commonly known in China as "Pidan" (皮蛋), these chicken, duck, or quail eggs are preserved in a mixture of clay and salt which can also include ash, quicklime, and rice hulls. Unlike their descriptive names, these eggs are not preserved for so many years, but rather several weeks to several months, depending on the method of processing.
They can be eaten alone, but are often served with pickled ginger root. They can also accompany congee, or rice porridge, and aren't expensive as one may presume.
Through the process, the yolk changes to a dark green/grey color, with a creamy consistency and strong flavor due to the ammonia and hydrogen sulfide present. The white becomes a dark brown, translucent jelly with a salty flavor, giving it tree-like patterns near the surface. They make me think of eggs which have been trapped in tree sap - that gorgeous polished amber resin look... so fascinating to look at, you almost don't want to ruin it by chopping it all up.
I've tried some of the craziest foods throughout my travels - especially in Asia - and the Century Egg would definitely feature on the list. It's far better tasting than the embryonic duck egg from Vietnam... but that's another story!
Remember to try as many different kinds of foods as you possibly can on your travels. Accepting a local's offer to try something you may never have had is a great way for them to bond with you. Food and mealtimes are sacred in most cultures around the world - sharing it with your host and showing openness and curiosity shows a great form of respect and willingness to adapt.
for hosting these contests.Here is a list of all the contests you can enter on a daily basis:
Monday: foodphotography and animalphotography
Tuesday: landscapephotography and cityscapephotography
Wednesday: architecturalphotography and vehiclephotography
Thursday: macrophotography and colourfulphotography
Friday: streetphotography and portraitphotography
Saturday: sportsphotography and smartphonephotography
Sunday: goldenhourphotography and longexposurephotography
https://www.cookinshanghai.com/black-egg-china/
_edited.jpg)
“Learning is not a race for information, it is a walk of discovery” - Jane Healy
