Century eggs, also known as preserved or alkalized eggs, are a popular culinary staple in China and Southeast Asia. Traditionally made from duck or quail eggs, these semi-transparent delicacies showcase a unique gelatinous texture and a rich, creamy flavor, akin to blue cheese. Author Xueci Cheng emphasizes their versatility, incorporating them into cold appetizers, congee, and innovative dishes in modern restaurants. The article also highlights the cultural significance and everyday nature of century eggs, dispelling the myth of their ancient origins, as they are cured within just two months.
Century eggs, despite their name, are not centuries-old but only take about two months to cure, making them a beloved staple in Chinese cuisine.
Crowned as a common ingredient rather than a luxury, century eggs have a unique texture and flavor reminiscent of blue cheese, offering versatility across a variety of dishes.
Collection
[
|
...
]