Century Egg

Century Egg, egg thousand years, egg and the Ming Dynasty, all the eggs have been preserved, with a coating of lime, ash and salt, before burying a flat of 100 days. Lime "petrifies" the egg, so they look as he buried at least a century. The black and siding cup are deleted, for a firm, yellow and white and color cream, dark green egg yolk. The taste is spicy and cheese like. Eggs and chickens are generally used when the ducks and geese-The eggs are also available this way. One hundred years eggs are sold individually and can be found in the Chinese markets. It is at room temperature (70 F) for up to 2 weeks in refrigerator or up to one month. They receive the eggs are not usually eaten cooked, whether for breakfast is served on entry or, often with annexes as soy sauce, ginger or minced meat.

The origin of the method for preparing eggs century, probably by placing eggs in the mud, clay and alkaline water for eggs during plenty.The hardens noise around the egg and probably led to the recovery and the creation of eggs century, instead of eggs corrupt.

The traditional method for producing eggs century, a development and process improvement above primitives. Rather than clay, a mixture of wood ash, quicklime, and salt in mixing cleaning, which pH and sodium content of the mixture of clay. The addition of links natural alkaline, improves the chances of a century, the creation of the deterioration of eggs rather than to influence and increasing the speed of the process. A recipe for the creation of eggs per century, this process begins with the infusion of three pounds of tea in boiling water. For tea, three books quicklime (or seven pounds, if the transaction is in winter), nine pounds of sea salt, and seven pounds of ashes burning oak is mixed to a smooth paste.

Century egg, also known as the hard-boiled egg, egg hundred years, a thousand years, egg, and a thousand years, egg, Chinese cuisine is an ingredient in the conservation of duck, chicken or quail eggs in the mixture of clay, ash, salt, lime, And rice straw for several weeks to several months, depending on the type of treatment. Once the process is completed, an egg is dark green, cream substance similar to a strong smell of solphur and ammonia, while the white is a dark brown, with little taste or transparent jelly flavor.