What is century egg?

Century egg, also known as hundred-year egg or preserved egg, is a Chinese delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks to several months. During the process, the egg white turns into a translucent jelly-like texture, while the yolk becomes greenish-black in color with a creamy consistency.

Despite its name, century egg is not actually aged for 100 years, but typically for about a few weeks to a few months. The fermentation process gives the egg a strong and pungent flavor, with a unique combination of savory, salty, and umami notes.

Century eggs are commonly eaten as a snack or added to dishes in Chinese cuisine, such as congee, noodle soups, and stir-fries. They are often served as a side dish alongside pickled ginger or sliced tofu.

While century eggs may not be to everyone's taste due to their intense flavor and aroma, they are considered a delicacy in many Asian cultures and are believed to have various health benefits, such as promoting digestion and improving overall health.