Despite their
name, the “thousand-year-old eggs” are not that old!
Thousand-year-old
eggs (also called century eggs) are preserved duck eggs (皮蛋
- pe`ih-daahn in Cantonese). You can easily
find them at wet markets. The century
eggs are covered with mud and chips and left to ferment – not for a century –
but up to 100 days. After that period the white has turned to opaque black and
its texture is gelatin-like. The yolk has become black-greenish, is creamy and
has a pungent alkaline taste.
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The outside is gelatin-like /
inside is creamy and has a strong alkaline taste
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