Century eggs, also known as preserved eggs, hundred-year eggs, or thousand-year eggs, are a traditional Chinese delicacy known for their unique flavor and appearance. They are made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to months. Here’s a guide on how to make century eggs, along with tips, variations, and nutritional information.
Ingredients Needed
To make traditional century eggs, you will need the following ingredients:
- Fresh duck eggs (or chicken or quail eggs, depending on preference)
- Clay
- Ash (wood ash works best)
- Salt
- Quicklime (calcium oxide)
- Rice hulls (for coating)
Preparation and Serving Instructions
Step 1: Prepare the Preserving Mixture
- In a large bowl, mix together clay, ash, salt, and quicklime. You can use approximately 3 parts clay, 1 part ash, 1 part salt, and 1 part quicklime.
- Gradually add water to the mixture until it forms a thick, mud-like paste.
Step 2: Coat the Eggs
- Gently wash the eggs to remove any dirt or impurities and pat them dry.
- Wearing gloves to protect your hands, coat each egg with the clay mixture. Make sure the entire surface of each egg is thoroughly covered.
Step 3: Roll the Eggs in Rice Hulls
- Roll the coated eggs in rice hulls to cover them completely. The rice hulls will help to protect the eggs and prevent them from sticking to each other.
Step 4: Store and Wait
- Place the coated eggs in an airtight container or wrap them in plastic wrap.
- Store the eggs in a cool, dark place for about 4-5 weeks for chicken eggs and quail eggs, and up to 7 weeks for duck eggs. This allows the chemical reactions to transform the egg’s proteins and fats.
Step 5: Peel and Serve
- After the required time has passed, carefully remove the eggs from the coating.
- Rinse the eggs under running water to remove any remaining coating.
- Gently crack the eggs and peel off the shells. You will see a translucent, amber-colored egg white and a dark greenish-gray yolk.
- Slice the eggs into quarters and serve them as a side dish with pickled ginger or use them in various Chinese dishes.
Tips for Making Century Eggs
- Wear gloves when handling the preserving mixture, as quicklime can cause skin irritation.
- Patience is key: Allowing the eggs to cure for the full duration is crucial for achieving the desired texture and flavor.
- Proper storage: Make sure the eggs are stored in a cool, dark place to prevent spoilage and ensure even preservation.
Variations
- Flavor Enhancements: Some recipes suggest adding tea leaves or other spices to the preserving mixture for additional flavors.
- Different Eggs: While duck eggs are traditional, chicken and quail eggs can also be used for varying textures and flavors.
- Brine Method: Instead of a clay mixture, some variations use a saline solution (brine) to cure the eggs. This method is less common but results in a similar preservation effect.
Calories and Nutritional Information
Century eggs are relatively low in calories but are rich in protein. One century egg (approximately 70 grams) contains:
- Calories: About 90 calories
- Protein: 6-7 grams
- Fat: 6 grams
- Carbohydrates: Less than 1 gram
They are also a good source of iron and selenium but can be high in sodium due to the preserving process.
Conclusion
Century eggs are a unique and traditional delicacy with a distinctive flavor that may take some getting used to. The process of making them is simple but requires time and patience. Once prepared, these eggs can be enjoyed on their own or as an ingredient in various dishes, adding a rich, savory flavor and a touch of Chinese culinary tradition. Whether you're making them at home or buying them from a store, century eggs are sure to be a conversation starter at any meal!
